This butter pecan pound cake is our version of a southern classic. Adding bourbon to both the cake and the buttery glaze gives this dessert an incredible flavor! Allowing the glaze to soak in while the cake is still warm gives this cake intense flavor! The crunch of the buttery pecans and the tender cake is the perfect bite!

We used Heigold Bourbon from Rabbit Hole Distillery. The toasted flavor of this rich bourbon comes thru with an amazing flavor in this cake. We used it in the cake batter, along with the glaze that seeps through with incredible flavor.

Ingredients for the Bourbon Pecan Bundt Cake:

Butter: Adds moisture, richness, and flavor while helping to create a tender crumb.
Pecans: Provide a crunchy texture and nutty flavor that complements the butter and bourbon.
Flour: The base structure of the cake, holding all the ingredients together.
Salt: Enhances and balances the flavors of the sweet ingredients.
Baking powder: A leavening agent that helps the cake rise and gives it a light, airy texture.
Vanilla extract: Adds a sweet and aromatic depth to the cake.
Bourbon: Infuses the cake with warmth and a rich, boozy flavor that pairs well with the pecans and vanilla.
Buttermilk: Provides acidity, moisture, and tenderness, reacting with the baking powder to help the cake rise.
Sugar: Sweetens the cake and contributes to its caramelized crust during baking.
Brown sugar: Adds a deeper, molasses-like sweetness and helps create a moist texture.
Eggs: Bind the ingredients together, providing structure and richness to the cake.

Ingredients for the Bourbon Glaze:

Butter: Forms the base of the glaze, adding richness and a smooth texture.
Sugar: Sweetens the glaze and creates a slight crust when it cools.
Bourbon: Adds a kick of flavor, complementing the cake’s bourbon notes.
Vanilla extract: Rounds out the flavors, adding a fragrant sweetness to the glaze.

This combination of ingredients ensures a rich, flavorful cake with a moist crumb and a sweet, boozy glaze.

butter pecan boutbon pound cake in a bundt pan

Instructions for Cake:

Preheat the oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to prevent sticking.
Toast the pecans: Place 4 tablespoons of butter and the chopped pecans on a sheet pan. Roast them in the oven until the pecans are golden brown, about 8 to 10 minutes, stirring halfway through to ensure even toasting. Once done, remove from the oven and allow the pecans to cool.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, salt, and baking powder until well combined.
Mix the wet ingredients: In a separate bowl, combine the vanilla extract, bourbon, and buttermilk, stirring until evenly mixed.
Cream the butter and sugars: In a stand mixer, beat the butter on medium speed until it is smooth, light, and fluffy, almost turning white. Gradually add the granulated sugar and brown sugar, mixing until smooth and well-blended.
Incorporate the eggs: Add the eggs one at a time, mixing briefly after each addition until just combined.
Alternate adding dry and wet ingredients: Starting and ending with the flour mixture, alternately add the flour mixture and the buttermilk-bourbon mixture to the butter mixture, mixing on low speed until just combined.
Fold in the toasted pecans gently with a spatula, making sure they are evenly distributed throughout the batter.
Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 65 to 70 minutes or until a toothpick inserted into the cake comes out with dry crumbs.
Prepare the glaze while the cake is baking.

Instructions for Glaze:

Melt the butter and sugar: In a small saucepan over medium heat, melt the butter and stir in the sugar. Cook until the sugar has dissolved, stirring constantly.
Add the bourbon: Once the sugar has dissolved, add the bourbon and heat the mixture until small bubbles begin to appear around the edges, but do not let it boil.
Stir in the vanilla extract and remove the glaze from the heat. Allow it to cool slightly while the cake finishes baking.

Final Assembly:

When the cake is done baking, poke holes in the bottom of the cake with a wooden skewer while it’s still in the bundt pan.
Pour the glaze over the bottom of the cake, allowing it to soak into the holes. Let the cake rest in the pan for 20 minutes to absorb the glaze.
After 20 minutes, invert the bundt pan onto a cooling rack and carefully remove the cake from the pan. Let the cake cool completely before serving.

Enjoy your rich and flavorful Butter Pecan Pound Cake with Bourbon Vanilla Glaze!

Sprinkled with a bit of powdered sugar, and served up with a glass of bourbon, this cake is sure to impress your friends and family!

butter pecan pound cake with powder sugar on top with a slice out. And a glass of boutbon

Whiskey cake is a historical recipe that has withstood the test of time. The earliest writing about it extends as far back as the 1700s, with the delicious baked good providing a tasty treat for Irish families in the 18th century. Nowadays, we find a way to add whiskey or bourbon to so many of our desserts. A favorite cheesecake we make with bourbon is our caramel pecan cheesecake with bourbon caramel sauce.