CREAM CHEESE-BOURBON-PECAN POUND CAKE

By stepjo7269

Daphne Harrell, Brownwood, Texas, Southern Living, DECEMBER 2004

Ingredients

• Preparation:
• 1 1/2 cups butter, softened
• 1 (8-ounce) package cream cheese, softened
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup bourbon
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups chopped pecans, toasted
• 1 butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
• 325° 1 30 to 1 35 10 to 15 to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.

Preparation

Step 1

●Cream Cheese-Coconut-Pecan Pound Cake: Substitute 1 cup chopped toasted pecans and 1/2 cup shredded coconut for 1 1/2 cups chopped toasted pecans. Proceed with recipe as directed.