Bourbon-Pecan Pound Cake – a delicious recipe with shortening, sugar, eggs, all-purpose, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat shortening in a large bowl at medium speed with an electric mixer; gradually add sugar, beating well.
2
Add eggs, one at a time, beating after each addition.
3
Combine flour and next 3 ingredients.
4
Combine sour cream and bourbon; add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
5
Mix just until blended after each addition.
6
Stir in pecans.
7
Pour batter into a greased and floured 10-inch tube pan.
8
Bake at 325u00b0 for 1 hour and 10 to 15 minutes or until a wooden pick inserted near center comes out clean.
9
Cool in pan on wire rack 10 to 15 minutes; remove from pan and let cool completely on wire rack.
10
Drizzle glaze over cake, if desired.
1915
kcal
Calories
65
g
Fat
299
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 c. shortening, 2 1/2 c. sugar, 6 eggs, 3 c. all-purpose flour, and more.
Yes, Bourbon-Pecan Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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