March 7, 2011

Southern Comfort Pound Cake with Glaze


Happy
Lundi Gras
Folks


See Mardi Gras in Mobile for a little explanation and understanding, like the image below of Folly chasing Death in tomorrow night's OOM parade.


Here's a Mardi Gras Cake I made from a cream cheese pound cake recipe in my cookbook and combined with a glaze I adapted from a Southern Living magazine. I like to have this on hand during Mardi Gras or when friends stop by and desire a little southern hospitality. Hope you make this delicious cake too and add a little southern comfort in your life. Enjoy!

Order of Myths Parade


Southern Comfort Pound Cake

2 1/2 sticks (10 oz) butter, softened
1 -6 oz cream cheese, softened
2 1/2 cups sugar
6 eggs
1/4 cup Southern Comfort, bourbon or whiskey
1 tablespoon vanilla extract
2 1/2 cups cake flour
1 cup whole pecans, dusted with flour
1/4 cup brown sugar
Southern Comfort Glaze -below

Preheat oven to 325 degrees F. Grease and lightly flour a 12-cup Bundt or tube pan.

Using an electric mixer, cream butter and cream cheese at medium speed until nice and creamy. Slowly add the sugar beating at medium speed until light and fluffy, about 5 minutes. Add eggs one at a time on low speed in 30 second intervals blending batter together after each addition. Blend in the liqueur and extract until just blended on low speed and gradually add the flour in at least three additions waiting until all is incorporated before preceding with the next addition. Increase speed to medium and beat batter for 30 seconds to improve elasticity.

Sprinkle the pecans in the bottom on the cake pan, then the brown sugar and pour in the batter.

Bake for about an hour or until internal temperature reaches 210 degrees F. You can also test with a toothpick inserted in center. If it comes out clean, the cake is done, otherwise, continue baking and check every 5 minutes with a clean toothpick.

Make the glaze during the last 15 minutes and remove cake when done. Slowly spoon the hot glaze over the cake while still in the pan gradually allowing it to soak into the cake. Use up all of the glaze waiting after each addition. Let cool in the pan on a wire rack for at least 2 hours. Invert on a large cake plate with a lip when ready to serve.

Southern Comfort Glaze

6 tablespoons butter
2 tablespoons water
1/4 cup Southern Comfort (or bourbon)
3/4 cup sugar

In a small saucepan, bring all ingredients to a boil over medium heat. Reduce heat to medium low and stir constantly for 3 minutes. Remove from heat and use quickly, or keep warm until ready to use.

13 comments :

  1. The Sounthern Comfort glaze is enough to make me love this, but then you add cream cheese to pound cake..yum! Drick!

    Happy Lundi Gras!!

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  2. now that is one delicious cake! The southern comfort and pecans are perfect flavor for this Mardi Gras treat. That that Southern comfort glaze just pushes this cake over-the-top!
    so let the good times roll

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  3. Well this is one sure hiccup I will enjoy over and over and over! nice job on this one!

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  4. This looks great Drick. Sounds like you've been enjoying yourself and keeping the baking skills well honed;-)

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  5. Relieved to see the Southern Comfort in there! Glad you're having a grand week. That pound cake would lift me up!

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  6. I need to eat this. Pronto.

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  7. This cake would make me feel right at home. :) Love the Southern Comfort.

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  8. This looks great! And I love that the cake has cream cheese in the batter! The glaze sounds wonderful!

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  9. So good! What a cake and the glaze is perfect! Love everything here :)

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  10. Omg, Drick, you're killin' me! Heaven on a dessert plate, cher! And that glaze looks sinful! Cheers!

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  11. Drick, thanks for sharing this delicious recipe. Made it today for the first time...omitting nuts since some are allergic in the family. Making another to take to my mother's tomorrow...and the glaze is sooooo good!

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