Ingredients

The following ingredients have 16 Servings
  • 4 sticks unsalted butter, softened
  • 3 ½ c. sugar
  • 10 eggs, room temperature
  • 4 c flour, sifted
  • 1 ½ tbsp. Vanilla extract
  • 1 ¼ c. pecans, finely ground
  • 1 c. buttermilk
  • TOPPING
  • 1 c. lite brown sugar, packed
  • 5 tbsp. Butter
  • ¼ c. milk
  • 1 tsp. Vanilla extract
  • 1 tbsp. Bourbon
  • 1 ½ c. powdered sugar
  • ¾ c. pecans, chopped

Instruction

  • Preheat oven to 325 Degrees.
  • Pulse the pecans in a food processor until finely ground. Set aside.
  • In a large bowl, add the butter and blend the butter until creamy. Add the sugar and blend until fluffy. Begin to add the eggs one at a time. Once all eggs are added, add the flour and ground pecans and mix until blended.
  • Add the vanilla extract and buttermilk. Pour into a well sprayed bundt pan and bake for 50 minutes to 1 hour and 25-30 minutes on middle rack in the oven. Once finished baking, set aside and allow to slightly cool and then turn to a cooling rack or serving plate and allow to finish cooling completely.
  • To make the topping: In a medium saucepan, melt the butter and add the brown sugar and milk and stir. Bring to a boil over medium heat and allow to boil for a minute. Remove from heat and add vanilla extract, bourbon, and whisk powdered sugar until smooth. Allow cooling for 5 minutes.
  • While the glaze is still loose, pour on top of pound cake. Allow the icing to set and serve.