Try this Bourbon Pound Cake recipe, or contribute your own.
Suggest a better descriptionIn large bowl, cream butter and 2 cups sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add flour alternating with vanilla extract, almond extract and bourbon, mixing thoroughly. In another bowl, beat egg whites until soft peacks form. Gradually add remaining 1 cup sugar, whipping until stiff peaks form. Fold egg white mixture into egg yolk mixture. Sprinkle half the pecans onto bottom of well-buttered and floured 10-inch tube pan. Gently fold remaining pecans into batter. Pour batter into prepared pan and bake at 350 F for 1 hour and 20-30 minutes or until wooden pick inserted in center comes out clean. Cool completely before duting with powdered sugar. Keeps well for 1-2 weeks.
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1234 | ||
Calories from Fat: 398 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.2g | 59 % | |
Saturated Fat 24g | 120 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 97.6mg | 30 % | |
Sodium 262.4mg | 9 % | |
Potassium 89.5mg | 2 % | |
Total Carbohydrate 211.3g | 62 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 209.5g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1234
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