Bourbon Pecan Lamb Pound Cake

Name: Bourbon Pecan Lamb Pound Cake
Total time: 175 min
Yield: 2
Ingredients: 3 cups sugar; 1 lb butter, room temperature; 8 eggs; 3 cups sifted all-purpose flour; 0.33333334326744 cup bourbon; 2 tsp vanilla extract; 2 tps almond extract; 0.5 cup chopped pecans; 2 cups white frosting; 1 cup sweetened flaked coconut; jelly beans or small candies, as desired

This bourbon pecan lamb pound cake brings a delightful twist to a classic dessert, with its rich flavors and festive decoration. The recipe calls for sifting all-purpose flour and beating the mixture until it's fluffy and noticeably lighter in color.

Recipe Info

Prep Time

175 min

Difficulty

Easy

Servings

Nutrition

calories1346kcal

carbohydrates161g

fat71g

protein13g

Dessert U.S.

Ingredients

3 cups sugar

1 lb butter, room temperature

8 eggs

3 cups sifted all-purpose flour

0.33333334326744 cup bourbon

2 tsp vanilla extract

2 tps almond extract

0.5 cup chopped pecans

2 cups white frosting

1 cup sweetened flaked coconut

jelly beans or small candies, as desired

Directions

Preheat the oven to 350°F (175°C). Grease and flour a lamb-shaped cake mold.

In a large bowl, beat together 2 cups sugar and butter until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, beating well after each addition before adding the next.

Gradually mix in flour, alternating with bourbon, vanilla extract, and almond extract. Mix until fully incorporated.

In a separate bowl, beat egg whites until foamy. Gradually add remaining 1 cup sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.

Gently fold 1/3 egg whites into the batter using a large whisk or rubber spatula to lighten. Fold in remaining egg whites, then blend in chopped pecans. Pour about 1 cup batter into the prepared cake mold. Insert a toothpick into each ear and nose to help the cake hold together while baking. Pour remaining batter into the mold.

Bake for about 1 ½ hours or until a toothpick inserted into the center comes out clean. Cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.

Transfer cooled cake to a serving plate. Decorate with frosting, coconut, and candies.