Recipe for cooking mississippi praline pound cake with bourbon glaze

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Mississippi Praline Pound Cake with Bourbon Glaze

1 1/2 c. butter (at room temperature)
1 3/4 c. lightly packed brown sugar
6 eggs, separated (at room temperature)
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
3 c. flour
7/8 c. buttermilk
1 tsp. vanilla extract or flavoring
1 Tbsp. bourbon
1 c. chopped pecans
1/2 c. sugar

Beat butter until very light and gradually beat in the brown sugar. Add egg yolks one by one. Sift salt, baking powder, baking soda and flour together. Add to the butter mixture in 3 parts, alternating with the buttermilk. Stir in vanilla extract or flavoring, bourbon and pecans. Beat the egg whites until frothy and slowly add the sugar. Beat until stiff peaks form. Fold into the batter, turn into a greased and floured tube pan. Bake in an oven preheated to 325 degrees F for about 1 hour and 15 mins., or until a clean straw inserted in the middle of the cake comes out clean. Let cool 15 to 20 mins. then invert to turn out.

Bourbon Glaze
1/2 c. light brown sugar
1/4 c. butter
2 Tbsp. water
1/4 c. bourbon

Melt the brown sugar, butter and water together and bring to the boil. Remove from heat. When lukewarm, stir in the bourbon. Spoon the bourbon glaze slowly over the cake while it is still warm.