Banana Bourbon Pound Cake

Banana Bourbon Pound Cake

I’m a teetotaler, but I sometimes like the way wine and liquor enhance the flavor in food.  This is one of those recipes.  It is an especially nice loaf to share at a holiday party or just to have in a quiet moment with a cup of hot cocoa or coffee. It is a very moist bread and freezes nicely for future consumption or gift-giving.

Since I am an inexperienced liquor customer, I just asked the cashier behind the counter for the smallest bottle of bourbon they had.  It was exactly 1/4 cup!  Try this “kicked-up” version of banana bread.  I think you’ll like it.

Banana Bourbon Pound Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 servings
 
Ingredients
  • 3-1/4 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 pkg. (8 oz.) cream cheese, softened
  • ½ cup butter, softened
  • 3 cups sugar
  • 4 eggs
  • 2 medium bananas, mashed (about 1 cup)
  • ¼ cup bourbon
  • 1 tablespoon vanilla
  • 1 cup chopped pecans, toasted
  • Powdered sugar
Instructions
  1. Preheat oven to 325 degrees F.
  2. Grease and flour a 10-inch fluted tube pan; set aside.
  3. Combine flour, baking powder and salt; set aside.
  4. In large bowl, beat cream cheese and butter on medium speed until combined. Gradually add sugar beating until light, about 7 minutes. Add eggs, one at a time, scraping bowl frequently.
  5. In a separate bowl, combine bananas, bourbon and vanilla. Alternately add flour mixture and banana mixture to butter mixture until just combined. Stir in pecans.
  6. Spread evenly in pan. Bake for 70-75 minutes or until a toothpick inserted near center comes out clean. Set cake pan on a wire rack to cool for 10 minutes. Remove from pan and continue cooling on rack. Sprinkle with powdered sugar.
  7. Serve with berries or ice cream, if desired.

Et cetera:  This was adapted from a Grand Prize winning recipe by Brenda Camp Orbell in the December 2012 issue of Better Homes and Gardens Magazine.