This week, Kris Allen serves up Bourbon Pecan Pound Cake.
Ingredients:
1/2 cup vegetable shortening
1/2 cup butter
1 1/2 cup granulated sugar
2 cups cake flour
1 1/2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup sour cream
3 Tablespoons bourbon whiskey
4 eggs
3/4 cup chopped pecans
GLAZE:
2 cups confectioners sugar
3 teaspoons bourbon whiskey
3 Tablespoons water
Instructions:
In a large bowl cream together shortening, butter and sugar until smooth; set aside. In a medium bowl, sift together flour, Clabber Girl Baking Powder,
salt and soda. Add to creamed mixture. Mix on low speed 1 minute. Add sour cream and whiskey. Add eggs and beat on medium speed 2 minutes; mix
in pecans. Pour batter into greased 9-inch tube pan, or 9 x 5 x 3-inch loaf pan.
Bake in 350 degree F. oven for 55 minutes, or until cake tests done. Cool before applying glaze.
GLAZE:
Beat sugar, whiskey and water together until smooth. Pour over cake.
