Bourbon-Glazed Brown Sugar Pecan Poundcake

Bourbon-Glazed Brown Sugar Pecan Poundcake
Photo by Scott Phillips


  • ¾ cup buttermilk
  • ¼ tsp. kosher salt
  • ¼ tsp. baking soda
  • 15-¾ oz. (3-½ cups) unbleached all-purpose flour
  • ½ cup fine, dry, plain breadcrumbs (store-bought are fine)
  • 1/3 cup granulated sugar
  • 3 cups lightly packed light brown sugar
  • + 7 more ingredients
    • ¼ cup bourbon
    • 2-¼ cups toasted, coarsely chopped pecans
    • 1/3 cup bourbon
    • 12 oz. (1-½ cups) unsalted butter, at room temperature; more for the pan
    • 1 tsp. baking powder
    • 5 large eggs, at room temperature
    • 2 tsp. pure vanilla extract

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 10-inch (12-cup) Bundt pan and dust it with the breadcrumbs, shaking out and discarding the excess crumbs. Sift together the flour, baking powder, and baking soda into a medium bowl. Add the salt and mix with a rubber...

View full recipe at Fine Cooking


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