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Bourbon Walnut Pound Cake | Magnolia Days

Bourbon Walnut Pound Cake

Bourbon Walnut Pound Cake is loaded with bourbon soaked walnuts, topped with a bourbon glaze, and sprinkled with toasted walnuts.
Course Dessert
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 12 to 16 servings
Author Renee

Ingredients

For the cake:

  • 2 cups finely chopped walnuts
  • 1/2 cup bourbon
  • 2 cups unsalted butter at room temperature
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 8 eggs at room temperature
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For the glaze:

  • 2 cups confectioners sugar sifted
  • 3 tablespoons cream plus more if needed
  • 1 tablespoon unsalted butter melted
  • 2 teaspoons bourbon
  • Pinch of salt

For topping:

  • Toasted walnut halves
  • 2 tablespoons toasted chopped walnuts

Instructions

For the cake:

  1. Stir together chopped walnuts and bourbon in a small bowl. Allow nuts to soak in bourbon for 1 hour, stirring occasionally.
  2. Preheat oven to 350°F. Lightly grease and flour a 12-cup bundt pan.
  3. Cream butter and sugar in a large bowl until light. Add vanilla and beat to combine.
  4. Beat eggs in a medium bowl until they are thick and light. Add eggs to creamed mixture. Beat on low to combine then on high until mixture is thick and fluffy. Note at first the mixture will look curdled but it is not. Just keep beating and it will smooth out.
  5. Whisk together flour, baking powder, salt, cinnamon, and nutmeg. Add to wet ingredients and beat until just combined. Stir in bourbon-soaked walnuts.
  6. Pour batter into prepared pan. Spread batter so it is higher at the side and against the tube. Place a square of brown parchment paper on the pan to cover the cake.
  7. Bake for 55 to 60 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
  8. Cool cake in pan for 12 to 15 minutes. Remove cake from pan and cool completely on a wire rack. Pour glaze over cake, place walnut halves on top, and sprinkle chopped walnuts on glaze.

For the glaze:

  1. Stir together confectioners sugar, cream, butter, bourbon, and salt. Add more cream, about 1 teaspoon at a time, until desired glaze consistency is reached.

Recipe Notes

Bourbon Walnut Pound Cake is loaded with bourbon soaked walnuts, topped with a bourbon glaze, and sprinkled with toasted walnuts.