Bernice’s Bourbon Pound Cake

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

4 eggs

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.