I love this pound cake as I am reminded of my sweet mother-in-law whenever I bake it. She shared this recipe with me when I first married. The bourbon adds a light flavor. I like to dust the top of this cake with powdered sugar for a special finishing touch.
1 cup butter
¼ tsp. salt
2 cups sugar
3 cups sifted all-purpose flour
¼ tsp. baking soda
1 cup buttermilk
1 tsp vanilla extract
4 Tbs. bourbon
1 cup chopped pecans
Cream butter, sugar, and salt with mixer on medium speed. Add eggs one at a time. Prepare sited flour with baking soda. Add flour/baking soda mixture gradually to the butter mixture until smooth. Add bourbon and vanilla extract.
Bake in a Bundt pan at 325 degrees F for 50-60 minutes. Test with cake tester. Cool on rack for 10 minutes and invert out of pan onto cake plate. Let cool for approximately 10 minutes and dust with powdered sugar.