Shelly's Recipe

CREAM CHEESE BOURBON PECAN POUND CAKE

Category: Cakes

1 1/2 cups butter, softened
1 (8 oz) pkg cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
1/2 tsp salt
1/4 cup bourbon
1 1/2 tsp vanilla extract
1 1/2 cups pecans, toasted and chopped

Preheat oven to 325 Grease and flour a 12 cup tube or Bundt pan. Beat butter and cream cheese until creamy. Gradually add sugar, beating at medium speed until light and fluffy.

Add eggs, 1 at a time, beating just until the yellow yolk disappears. Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 12-cup tube pan.

Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.