Cream Cheese- Coconut -pecan- Pound Cake |
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Prep Time: 0 Minutes Cook Time: 95 Minutes |
Ready In: 95 Minutes Servings: 10 |
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The boubon gives this cake the wonderful aroma and flavor, but you can substitue equal amt of milk if you dont want the bourbon. a nice holiday cake. or any party Ingredients:
1 1/2 cups butter softened |
1 ( 8 ounce) package of cream cheese, softened |
3 cups sugar |
6 large eggs |
3 cups of all purpose flour |
1/2 teaspoon salt |
1/4 cup bourbon |
1 1/2 teaspoons vanilla extract |
1 cup chopped pecans, toasted |
1/2 cup shredded coconut |
powdered sugar glaze ( optional) |
Directions:
1. Beat butter and cream cheese at mediun speed with an electric mixer until creamy, gradually add sugar, beating at medium speed until light and fluffy. add eggs, one at a time, beating just until the yellow yolk disappears.
2. sift together flour and salt; add to butter mixture alternately with bourbon,beginning and ending with flour mixture, beat batter at low speed now, just until blended after each addition.
3. stir in vanilla, pecans and coconut. pour batter into a greased and floured 12 cup tube pan
4. bake at 325 degrees f . for 1 hour and 30-to 35 min or until a long wooden pick inserted in center of cake comes out clean.
5. cool in pan on wire rack 10 - 15 minutes, then remove from pan cool completely. ( pour powered sugar glaze over cake if you like.)
6. decorate it like you want it ............ very good
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