Raven'S "Holiday Spirits" Pecan Pound Cake(Or Raven'S "High Spirits" Pecan Pound Cake)
A rich pecan pound cake infused with whiskey and nutmeg, offering moistness and warm flavors, perfect for holiday gatherings or special occasions.
Ingredients
Instructions
- Preheat oven to 325°F (165°C).
- Lightly grease and flour a 10-inch Bundt pan.
- In a large mixing bowl, cream together sugar and butter until smooth.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, salt, and nutmeg.
- Gradually add dry ingredients to the creamed mixture, mixing until just combined.
- Stir in whiskey, sour cream, and chopped pecans until evenly incorporated.
- Pour batter into the prepared Bundt pan, smoothing the top.
- Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For a lighter texture, sift the cake flour before measuring. If you don't have whiskey, you can substitute with bourbon or even a splash of vanilla extract for a different flavor profile. Adding a bit of lemon zest can brighten the cake. Make sure to beat the eggs well to incorporate air for a fluffier cake.
Serving Suggestions
Serve slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with a cup of coffee or tea. For a festive touch, drizzle with a whiskey glaze or serve alongside Epi'S Bread Pudding for a delightful dessert spread.
Storage & Reheating
Store any leftover pecan pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months. To reheat, slice and warm in the microwave for a few seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Raven'S "Holiday Spirits" Pecan Pound Cake(Or Raven'S "High Spirits" Pecan Pound Cake) contains roughly 337 calories, with 3g protein, 35g carbohydrates, and 21g fat. It is a good source of calcium (12% of the Daily Value) and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 834mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can substitute pecans with walnuts or almonds if desired. Just ensure that the nuts are finely chopped to maintain the cake's texture. Each nut will impart its own unique flavor, so choose according to your preference.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or overmixing the batter. Ensure the oven is properly preheated and check for doneness earlier than the 60-minute mark by inserting a toothpick. Avoid overmixing after adding flour to keep the cake light.
Is it necessary to use commercial sour cream?
While commercial sour cream is recommended for its consistency and flavor, you can use homemade sour cream or Greek yogurt as a substitute. Keep in mind that homemade versions may alter the cake's moisture and texture slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).