Bourbon Pecan Pound Cake

Bourbon Pecan Pound Cake: a boozy alternative to the typical loaf cake by

Time has slipped away from me. How did it happen? …in so many ways but most of all it was work. Once you start baking and shooting for other people, your own work might fall by the way side. Not to worry. I return to you bearing a boozy gift: Bourbon Pecan Pound Cake.

Recently, I made a mini peanut butter bundt cake which is handy if you want a bundt cake that bakes in under 30 minutes. This here bourbon pecan pound cake is more traditional (60 minute bake time), but I might like it more. Why?


Bourbon Pecan Pound Cake: a boozy alternative to the typical loaf cake by

Bourbon is like bacon: it makes everything better. Out of all the recipes I’ve tested for Clabber Girl so far, it’s definitely one of my favorites.

When I first tasted the silky, boozy batter I shouted “Glory be!” to no one in particular. Ok, I don’t think those were my exact words, but you get the gist. Bourbon is great in my glass and my pound cake. You know what I’m talking about.

Bourbon Pecan Pound Cake: a boozy alternative to the typical loaf cake by

Just try not to drink all the booze before you start baking. Eh, who am I kidding? Drink it, if you’ve got it.


Recipe for Bourbon Pecan Pound Cake

Recipe for Bourbon Pecan Pound Cake adapted from Clabber Girl

Bourbon Pecan Pound Cake
Prep time
Cook time
Total time
One Bourbon Peace Pound Cake, 9 x 5in
Serves: 12
  • Cake:
  • ½ c. vegetable shortening
  • ½ c. butter
  • 1½ c. granulated sugar
  • 2 c. cake flour
  • 1½ tsp. Clabber Girl Baking Powder
  • ½ tsp. salt
  • ¼ tsp. Clabber Girl Baking Soda
  • ⅓ c. sour cream
  • 3 tbsp. bourbon whiskey
  • 4 eggs
  • ¾ c. chopped pecans
  • Glaze:
  • 1 c. confectioners' sugar
  • 1.5 tsp. bourbon whiskey
  • 1.5 tbsp. water
  1. Coat 9 x 5 X 3 inch loaf pan with baking spray.
  2. Place rack in the middle of the oven.
  3. Preheat oven to 350 degrees Fahrenheit
  4. Place butter, shortening, and sugar in a bowl and mix on medium for 1 minute.
  5. In a separate bowl combine Clabber Girl Baking Powder, Clabber Girl Baking Soda and salt; mix well. Reserve one tablespoon for the pecans.
  6. Add dry ingredients to the butter mixture and mix on low for 1 minute.
  7. In a measuring cup combine sour cream, whiskey, and eggs. Add mixture to the batter and combine on medium for 1-2 minutes. Make sure to scrape the side of the bowl.
  8. In a small bowl coat the pecans with the reserved tablespoon of flour (this should prevent the pecans from sinking to the bottom).
  9. Gently fold pecans into batter.
  10. Pour batter into prepared pan and bake for 50-55 minutes.
  11. Let cake cool before glazing.
  12. Glaze
  13. Combine whiskey, water and powdered sugar until smooth. Pour over cooled cake.





Mini Peanut Butter Pound Cake

Mini peanut butter glazed peanut butter pound cake by

Here’s the thing…

I love peanut butter. I really, really do. However, I feel like my love of peanut butter hasn’t been properly acknowledged on this blog and I need to rectify that. Well, there’s the No Bake Chocolate Peanut Butter Cake I made a bit ago, but that’s not enough. I give you the mini peanut butter pound cake.

First, let’s consider the regular-sized peanut butter pound cake.

Fact#1: It’s awesome.
Fact#2: It’s made of peanut butter and there’s nothing wrong with that. Ok?
Fact#3: It’s gloriously huge which is perfect when you’re feeding a hungry crowd.

But…what if you’re not feeling the 1 hr bake time? What if you don’t need to feed 24 people. What if you want it perfectly portioned so you can grab one in the morning and pretend like you’re having a “healthy-breakfast-on-the go”?

Well, what then?

Mini peanut butter glazed peanut butter pound cake by

Well, then you pull out this lovely recipe, my friends. It makes 12 perfectly portioned mini peanut butter pound cakes. Dip them in a silky peanut butter glaze. Sprinkle them with mini chocolate chips and admire their beauty. And when you’re finished you can share them with your friends or stuff them all in your face.

Mini peanut butter glazed peanut butter pound cake by

I’m going with the latter. What will you do?


Recipe for Mini Peanut Butter Pound Cake

Recipe for Mini Peanut Butter Pound Cake adapted from Recipe Girl which she adapted from Peter Pan Peanut Butter

Mini Peanut Butter Pound Cake
Prep time
Cook time
Total time
Makes 12 Mini Peanut Butter Pound Cakes
Serves: 12
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup creamy peanut butter
  • ¼ cup butter, room temperature
  • 1½ cups granulated white sugar
  • 3 eggs, large
  • 1 teaspoon vanilla extract
  • For the Peanut Butter Glaze
  • ¾ cup powdered sugar
  • 2 tablespoons peanut butter
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract
  • 2 tablespoons mini chocolate chips
  • ¾ cup chocolate chips
  1. Preheat your oven to 325 degrees Fahrenheit
  2. Spray a 12 cup square or standard muffin pan with baking spray
  3. Place peanut butter and butter in a bowl and mix until no flecks of butter remain (2 min)
  4. Add sugar and mix until thoroughly combined (5 min)
  5. Add eggs and vanilla.
  6. Mix in flour, baking powder, and salt until thoroughly combined. Batter will have a silky texture.
  7. Divide batter evenly in the 12 cup square muffin pan. (I used a size 16 scoop)
  8. Place pan on the middle rack.
  9. Bake for 25 minutes or until the top of the cake are golden brown. If testing with a toothpick, it should come out clean.
  10. Let cakes cool in pan for 5 minutes then remove to rack.
  11. Glaze completely cooled cakes and sprinkle with mini chocolate chips.
To make the glaze: Combine the powdered sugar, peanut butter, milk and vanilla extract in a small bowl. Whisk until you have a smooth consistency. Dip cakes in the glaze and let the extra run off. Sprinkle cakes with mini chocolate chips before the glaze sets.


Easy Dark Chocolate Cake

Easy Dark Chocolate Cake: an easy and super-moist cake that's perfectly sized for a celebration for two. |

Hey guys!

It’s my birthday!

Well…it’s my birthday tomorrow, so…I’m feeling pretty good right about now. It may be the second Jack and Coke I’ve ingested, but that’s neither here nor there. I’m going to go with that warm, comforting sensation currently residing in my belly.

Let’s celebrate!

I baked a cake, not because it’s my birthday. I mean, no one should have to bake their own birthday cake, but because I’ve got great news. Our audition with Clabber Girl went very well. They loved our food styling and photography which means we have more work to do.

Easy Dark Chocolate Cake: an easy and super-moist cake that's perfectly sized for a celebration for two. |

Ok, that came out wrong. Don’t get it twisted, I’m super-excited to have more work from Clabber Girl because 1) It’s absolutely lovely to find that someone truly admires your work and b) it’s even better when that someone is going to pay you to do it. What?!

So, I baked myself an easy dark chocolate cake.

This cake is just lovely, chocolaty and super moist. Also, it comes together easily which is always a plus (only used 1 measuring cup and my food processor). It’s fantastic when paired with a straightforward vanilla buttercream, but almost any frosting would compliment its simplicity.

As you can see, I had no problem cleaning my plate.

Easy Dark Chocolate Cake: an easy and super-moist cake that's perfectly sized for a celebration for two. |

Now, then…back to my birthday. It’s time for Jack and Coke, Round 3.



Recipe for Easy Dark Chocolate Cake

Recipe for Easy Dark Chocolate Cake adapted from Not Out of the Box

Easy Dark Chocolate Cake
Prep time
Cook time
Total time
Makes one double layer 6 inch cake
Serves: 8
  • 1 cup all purpose flour
  • 1tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 6 tbsp unsweetened cocoa powder
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • ¼ cup hot coffee
  • ¼ cup milk
  • ¼ cup yogurt
  • For frosting
  • ½ cup unsalted butter
  • 2¼ cup powdered sugar
  • 1 tsp vanilla extract
  • 1-2tsp cream
  • 1 tsp vanilla extract
  1. Preheat oven to 350 Fahrenheit
  2. Spray two 6 inch pans with baking spray
  3. Place flour, baking soda, baking powder, salt, cocoa powder and sugar in food processor.
  4. Pulse for about 30 seconds to sift and combine dry ingredients.
  5. Mix wet ingredients in a measuring cup.
  6. While food processor is running, pour wet ingredients into dry ingredients.
  7. Make sure to scrape down sides.
  8. Pulse until fully combined.
  9. Divide batter evenly amongst the pans.
  10. Bake on middle rack for 22-25 minutes (try not to open the oven door until the 20 minute mark).
  11. Check cake with a toothpick, it should have just a few crumbs.
  12. Cool cakes in pans for 10 minutes and then remove to rack.
  13. Frost completely cooled cakes, as desired.
Vanilla Butter Cream: Mix 2¼ cups of powdered sugar with ½ cup of unsalted butter until light and fluffy (about 3min). Add 1 tsp vanilla and 1-2 tsp of heavy cream. Mix for another minute. Fill and frost completely cooled cake layers.