Cream Cheese·Coconut Pecan Pound Cake
MAKES 10 TO 12 SERVINGS; PREP: 20 MIN.; BAKE: 1 HR., 42 MIN.; COOL: 1 HR.,
30 MIN.
The bourbon gives this pound cake a wonderful aroma and flavor, but you may
substitute an equal amount of milk, ifdesired.
1 cup chopped pecans
1 1/2 cups butter, softened
1 (8-oz.) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp. salt
1/4 cup bourbon
1/2 cup sweetened shredded coconut
1 1/2 tsp. vanilla extract
1. Preheat oven to 350°. Bake pecans in a single layer on a baking sheet 5
to 7 minutes or until lightly toasted and fragrant. Cool completely on a
wire rack (about 15 min utes). Reduce oven temperature to 325°.
2. Beat butter and cream cheese at medium speed with an electric mixer until
creamy. Gradually add sugar, beating at medium speed until light and fluffy.
Add eggs, 1 at a time, beatingjust until yellow disappears after each
addition.
3· Sift together flour and salt; add to butter mixture alternately with
bourbon, begin ning and ending with flour mixture. Beat at low speed just
until blended after each addi tion. Stir in coconut, vanilla, and toasted
pecans. Pour batter into a greased and floured lO-inch (12-cup) tube pan.
4· Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until
a long wooden pick inserted in center of cake comes out clean. Cool in pan
on a wire rack 10 to 15 minutes. Remove from pan to wire rack; cool
completely (about 1 hour).
Cream Cheese-Bourbon-Pecan Pound Cake: Increase pecans to 1 1/2 cups. Omit
coconut. Proceed with recipe as directed.
-DAPHNE HARREll, BROWNWOOD, TEXAS
Southern Living Magazine Dec. 2008
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