COCONUT PECAN POUND CAKE
~ After a busy month prepping and cleaning the garden, treat yourself to this delicious pound cake (Southern Living Mid-October 2007)
1 1/2 cups softened (unsalted) butter
1 (8-oz) softened package cream cheese
3 cup sugar
6 large organic eggs
3 cups all-purpose flour
1/2 tsp. salt
1/4 cup bourbon
1 1/2 tsp. vanilla extract
1 cup toasted chopped pecans
1/2 cup shredded coconut
- Preheat oven to 325 degrees.
- Beat butter & cream cheese at medium speed with electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at at time, beating just until yellow disappears.
- Sift together 3 cups flour and 1/2 tsp. salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each addition. Stir in vanilla, toasted pecans, and shredded coconut. Pour batter into greased and floured 12-cup tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until long wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 10-15 minutes. Remove from pan and cool completely on wire rack.
~ April stroll through Bloomfield Village