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Aunt Pittypat's Pecan Pound Cake Recipe | |
Cakes | |
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Ingredients:
Pecan Pound Cake:3 cups sifted cake flour 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon nutmeg 1 cup butter, softened (unsalted) 2 1/2 cups sugar 6 large eggs (at room temperature) 1 cup sour cream (at room temperature) 1/2 cup Jack Daniel's Whiskey 1 cup finely chopped pecans Gone with the Wind Glaze: 2 cups confectioners' sugar 1 tablespoon Jack Daniel's Whiskey 1 to 3 tablespoons water
Directions:
Preheat oven to 325 degrees. Lightly butter a 10-inch tube pan or bundt pan, making sure to butter the center tube.In a large bowl, stir together the flour, baking powder, salt and nutmeg ... then sift the mixture. In a large bowl, with electric mixer at medium speed, beat the butter until smooth and creamy. Gradually beat in the sugar and continue beating 3 to 4 minutes, until the mixture is light and almost white in color. One at a time, beat in the eggs, beating well after each addition and scraping down the sides of the bowl. On low speed, gradually beat in the flour mixture, one-third at a time, alternating it with the sour cream and whiskey. Fold in the pecans. Pour the batter into the prepared pan and bake for 70 to 75 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean. Transfer the cake in the pan to a wire rack to cool for 15 minutes. Invert the cake onto the rack and leave to cool completely. Whisk together the glaze ingredients with enough water to make a pourable mixture. Whisk until very smooth. Pour glaze over cooled cake | |