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

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