PECAN POUND CAKE

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cakes

1 1/2 cups butter
1 8 oz. cream cheese — softened
3 cups sugar
6 large eggs
3 cups flour
1/2 teaspoon salt
1/4 cup bourbon or milk
1 1/2 teaspoons vanilla
1 1/2 cups chopped pecans — Toasted

Beat butter and cream cheese at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
Combine flour and salt, and add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and chopped pecans. Pour batter into a greased and floured 10-inch tube pan.
Bake at 325° for 1 hour and 30 minutes or until a long wooded pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on wire rack.

Yield: “1 10 inch cake”


Per Serving (excluding unknown items): 8571 Calories; 509g Fat (52.4% calories from fat); 110g Protein; 929g Carbohydrate; 24g Dietary Fiber; 2266mg Cholesterol; 4981mg Sodium. Exchanges: 21 Grain(Starch); 8 Lean Meat; 95 1/2 Fat; 40 Other Carbohydrates.

NOTES: Southern Living

Comments are closed.