Pecan Pound Cake

Ingredients

• 0.3 cup bourbon 
• 1.5 cups butter softened
• 8 ounce cream cheese softened
• 6 large eggs 
• 3 cups flour all-purpose
• 1.5 cups pecans toasted chopped
• 0.5 teaspoon salt 
• 3 cups sugar 
• 1.5 teaspoons vanilla extract 

Equipment

• frying pan
• oven
• wire rack
• hand mixer

Directions

1. Beat butter and cream cheese at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 minutes.
2. Add eggs, 1 at a time, beating just until yellow disappears.
3. Combine flour and salt, and add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and chopped pecans.
4. Pour batter into a greased and floured 10-inch tube pan.
5. Bake at 325 for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes.
6. Remove from pan, and cool completely on wire rack.