Best 4 Walnut Bourbon Pound Cake Recipes

BOURBON POUND CAKE

Steps:

• Sift the flour, baking powder, and salt together.
• Cream the butter and sugar until light and fluffy.
• Beat in the eggs one at a time.
• Fold in half the flour, then fold in the milk, then the remaining flour, followed by the bourbon and vanilla.
• Pour the batter into two lightly greased and floured 9-inch loaf pans and run the blade of a knife through the batter in an X pattern from corner to corner of the pans to eliminate air bubbles.
• Place the pans in the center of a cool oven, leaving a space between them.
• Turn the oven to 325F and bake for about 1 hour, until a wooden skewer inserted in the middle comes out clean.
• Turn off the oven and let the cakes cool in the oven for 10 minutes.
• Open the oven door and cool for 30 minutes.
• Turn the cakes out onto a wire rack to cool completely before slicing.

BLACK WALNUT POUND CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely., In a small bowl, combine frosting ingredients; spread over cake.

WALNUT POUND CAKE

Steps:

• Preheat oven to 325°F Grease and flour a 10-inch tube or Bundt pan and set aside.
• Cream together the butter and shortening with an electric mixer on medium speed for 2 minutes. Gradually add the sugar.
• Add the eggs, one at a time, beating well between each addition.
• In a separate bowl, sift together the flour and baking powder.
• Gradually add to the butter mixture, alternating each addition with the milk.
• Mix until just blended.
• Stir in the vanilla and walnuts.
• Pour into the pan and bake for 90 minutes, or until a toothpick comes out clean.
• Remove from the oven and allow to cool for 10-15 minutes. Remove from the pan and cool thoroughly on a wire rack.
• Dust with powdered sugar before serving.

APPLE BOURBON BUNDT CAKE

Steps:

• Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
• In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
• With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
• While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
• While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.