November is here! So it’s finally getting a little chilly-which means it dipped into the 70s for a minute during the day. I was oh-so happy because I got to wear my chunky red scarf for once. Of course, it’s gets a bit colder at night which means it’s time for almost everyone’s favorite-hot chocolate.
It was my birthday, last week! So just like any other week, I drank a bunch of bourbon. What? Don’t judge. I didn’t judge you when I saw you pick up that cupcake off the floor. Eh, forget it. Where was I again? Oh yeah, my birthday! I started my week with a refreshing Bourbon Arnold Palmer and then moved on to the glorious Basil Kentucky Mule.
I’m not feelin’ this summer.
It’s not the heat (although I’m not a big fan of heat), it’s the humidity. Humidity is not really a thing in L.A., but for some reason it’s here and it brought along it’s best friend, the mosquito. Read More…
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 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.
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
- 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
- 1 c. confectioners' sugar
- 1.5 tsp. bourbon whiskey
- 1.5 tbsp. water
- Coat 9 x 5 X 3 inch loaf pan with baking spray.
- Place rack in the middle of the oven.
- Preheat oven to 350 degrees Fahrenheit
- Place butter, shortening, and sugar in a bowl and mix on medium for 1 minute.
- In a separate bowl combine Clabber Girl Baking Powder, Clabber Girl Baking Soda and salt; mix well. Reserve one tablespoon for the pecans.
- Add dry ingredients to the butter mixture and mix on low for 1 minute.
- 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.
- In a small bowl coat the pecans with the reserved tablespoon of flour (this should prevent the pecans from sinking to the bottom).
- Gently fold pecans into batter.
- Pour batter into prepared pan and bake for 50-55 minutes.
- Let cake cool before glazing.
- Combine whiskey, water and powdered sugar until smooth. Pour over cooled cake.