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Thursday, 28 February 2013
Say "thank you" with a Bourbon Pecan Pound Cake

Bourbon Pecan Pound Cake...

Sounds yummy doesn't it?

I made one today but the story starts two days ago.

On Tuesday, two days ago, I left Chicago in a snowstorm, car fully tanked with gas, loaded with four dogs, dog food and human pantry staples (like almond extract), a pile of music and my flute--for a treacherous ride through hypnotic blowing snow, howling wind, patches of ice alternating with slush on the expressways. It was light out and would be for the next three hours, my usual time on the road.

But then I hit Rockford and the snow packed the four lane highways while road crews kept basically two lanes open. Reduced visibility and lanes...the time to dusk hit.

And by the time I got through Freeport and onto the two lane road, it was dark and I still had 40 miles to go..

I will not take you on the rest of the trip because I don't want to relive it, even virtually, but let's just say my Guardian Angel was probably as exhausted as I was by the time I pulled into the garage.

The snow kept flying the next 24 hours, sometimes sleet, always blowing. When I went to sleep last night, I seriously wondered if I'd get down the driveway to run the errands I had to do today. I was on the list for plowing by our road crew. But I also knew they were working their plows off, and had been for at least 24 hours.

But then, I woke up this morning and –lo and behold!--my whole driveway was plowed and the barnyard area neatly dressed. I couldn't believe it—they had plowed sometime between 11PM and the crack of dawn (I'm an early-riser).

I was so amazed (and thankful) that I wanted to do something nice for the guys. So, I baked this great cake and took it to their office on the way to my errand-filled midday. I really appreciate the staff at Vincent Earthmoving!! And this isn't the first time they've helped me out either—that crew is just amazing.

In case you also have someone you need to thank—here's the recipe, which I received from one of my church-lady friends, Kaye.--who calls it Stonecypher Family Recipe Pecan Pound Cake.



Bourbon Pecan Pound Cake

½ lb. Butter

2 & ½ cups of sugar (only use “pure cane sugar”)

6 fresh eggs

3 cups of sifted cake flour

2 tsp. Baking powder

1 tsp. Ground nutmeg

1 cup sour cream

½ cup bourbon

1& ½ cups chopped pecans (toast in 325 degree oven for 8-10 minutes first, to bring out the flavors)


2 cups sifted powdered sugar (only use “pure cane sugar”)

1 tbsp. Bourbon

2 tbsp. Water

Preheat oven to 325 degrees. Beat butter and sugar together. Then add eggs, one at a time, beating in. Combine dry ingredients together, Combine bourbon and sour cream together. Mix into butter mixture, alternating wet and dry. Stir in the pecans.

Prep a pretty bundt pan or tube pan.

Pour in batter and bake for 1 hour and 15 minutes, check that the cake bounces back when touched. Remove from oven and allow to cool for 15 minutes, then invert onto serving plate. When cooled down but still slightly warm to touch, drizzle the above glaze on the cake.

Now, write a little thank you note and deliver!

Posted by Karen at 18:15 CST
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