Pumpkin Bourbon Pound Cake | Pumpkin Bourbon Pound Cake Recipes | Pumpkin Bourbon Pound Cake Recipe

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Pumpkin Bourbon Pound Cake | Pumpkin Bourbon Pound Cake Recipes | Pumpkin Bourbon Pound Cake Recipe


Pumpkin Bourbon Pound Cake recipes have been collected over the years. At Annies Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.

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Pumpkin Bourbon Pound Cake
2 sticks (8 oz.) unsalted butter, softened


1 c. granulated sugar


1 c. light brown sugar


4 eggs, at room temperature beaten


1/4 c. milk


2 tbsp. bourbon


1 tsp. vanilla extract


2 c. fresh or canned unsweetened pumpkin puree


3 c. all purpose flour


2 tsp. baking soda


2 tsp. baking powder


1 3/4 tsp. cinnamon


1/2 tsp. ground ginger


1/4 tsp. ground allspice


1/4 tsp. ground nutmeg


Small pinch of salt


1 c. plus 2 tbsp. pecan halves, coarsely chopped



Preheat oven to 350 degrees. Generously


grease and flour a 12 cup angel food cake


pan or a bundt pan. In a large bowl, using


an electric mixer, cream the butter, sugar


and brown sugar until fluffy. Gradually


beat in the eggs on low speed. Beat in the


milk, bourbon, vanilla and pumpkin puree.


In a bowl, sift the flour with the baking


soda, baking powder, cinnamon, ginger,


allspice, nutmeg and salt. Add the dry


ingredients to the pumpkin mixture and


mix until blended. Stir in 1 cup of the


pecans. Spoon the batter into the prepared


pan and bake for about 1 hour or until a


cake tester inserted in the center comes


out clean. Let the cake cool in the pan for


10 minutes before inverting onto a rack to


cool completely. Transfer to a plate.


Drizzle warm Bourbon Caramel Glaze over the


top of the cake. Garnish with the remaining


2 tablespoons of pecans.



BOURBON CARAMEL GLAZE


1 stick (4 oz.) unsalted butter


1/2 c. packed light brown sugar


About 3 tbsp. heavy cream


1 1/2 c. confectioners' sugar, sifted


3 tbsp. bourbon


1/4 tsp. vanilla extract

Instructions
In a heavy saucepan, melt the butter over moderately low heat. Stir in the brown sugar until incorporated. Stir in the 3 tablespoons cream and simmer, stirring for 3 minutes. Using an electric mixer, beat in the confectioners' sugar, bourbon and vanilla. If necessary, add more cream to achieve a heavy glaze consistency. Use warm. 10 to 12 servings.

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