Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 12-cup tube pan.
Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.
Cream Cheese-Coconut-Pecan Pound Cake: Substitute 1 cup chopped toasted pecans and 1/2 cup shredded coconut for 1 1/2 cups chopped toasted pecans. Proceed with recipe as directed.
I love this recipe and have made it several times. I was first introduced to it by the president of the quilting guild.
I use a large bundt pan to make this pound cake, which is huge when it finishes cooking. Because of its size and rich flavor, we usually cut servings in about 1-inch wide portions.
If kept tightly covered, this cake lasts about one week. I like refrigerating it also if prepared during warm weather months.
I am not a baker, but his cake is perfect everytime. I am asked to bake it quite often for friends and family. When I first made it noone in my family believed I made it because of my past history; long long long string of cakes & biscuits that were rock hard.
This is STILL the BEST Pound Cake you will EVER put in your mouth.
I made this cake every year for Christmas. So far this year I've made 2 & frozen them because I can never make enough of these to go around.
Do NOT substitute milk for the bourbon, Go buy bourbon, or make a different recipe.
I've been making this cake since the recipe came out in the magazine in '04. In the same Southern Living Article they wrote how to make THE PERFECT Pound Cake:
1. Beat the Butter(Yes, REAL Butter- nothing less will do) & Cream Cheese together for 7 - 10 minutes. There is no other leavening in this cake but the air beaten into the fats, so beat that air in!
2. Add the sugar very gradually- as in no more than 2 T. at a time and beat, beat, beat!
3. Use room temp.eggs & add them one at a time & mix only until you can't see each one any more. Do not overmix.
4. Mix in flour & bourbon alternately- meaning you start with adding 1/3 c. flour & then some bourbon, taking turns & ending with flour.
Wonderful cake! Rave reviews from co-workers. Followed directions to the letter, other than increasing oven to 350 b/c I live in high altitude (5300ft.) I used a kitchenaid mixer & did not overstir the flour. I coated the nuts in flour so they wouldn't sink. This is not too sweet, very flavorful, served many b/c pieces can be cut small, used the glaze but did not pour it on...just drizzled b/c I don't like the flavor of pwdr sugar. I will make again and try the variation with coconut.
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