Cream Cheese Bourbon Pecan Pound Cake – a delicious recipe with butter, cream cheese, sugar, eggs, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F
2
Grease and flour a 12 cup tube or bundt pan.
3
Beat butter and cream cheese at medium speed with an electric mixer until creamy.
4
Gradually add sugar, beating at medium speed until light and fluffy.
5
Add eggs, 1 at a time, beating just until the yellow yolk disappears.
6
Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture.
7
Beat batter at low speed just until blended after each addition.
8
Stir in vanilla and pecans.
9
Pour batter into a greased and floured 12-cup tube pan.
10
Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
11
Cool in pan on a wire rack 10 to 15 minutes.
12
Remove from pan; cool completely on wire rack.
2106
kcal
Calories
123
g
Fat
228
g
Carbs
35
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 9 ingredients. The key ingredients include: 1 1/2 cups butter, softened, 1 (8 ounce) package cream cheese, softened, 3 cups sugar, 6 eggs, and more.
Yes, Cream Cheese 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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