Romance Cooks

Cream Cheese Bourbon Pecan Pound Cake – Lissa Matthews

There are several delicious foods in my latest release, Forever In Blue Jeans, but one of my favorites is what I affectionately term in the book as ‘drunk cake’. In the book, I write about bourbon and rum pound cakes and I use the following recipe  every holiday season. I make changes on my own to it, but the original recipe is delicious just as it is (minus the pecans for me). From Southern Living 2004.

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1 1/2 cups butter, softened

1/2 teaspoon salt

1 (8-ounce) package cream cheese, softened

1/4 cup bourbon or  1/4 cup dark rum

3 cups sugar

1 1/2 teaspoons vanilla extract

6 large eggs

1 1/2 cups chopped pecans, toasted

3 cups all-purpose flour




Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.

Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 12-cup tube pan.

Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.

*Cream Cheese-Coconut-Pecan Pound Cake: Substitute 1 cup chopped toasted pecans and 1/2 cup shredded coconut for 1 1/2 cups chopped toasted pecans. Proceed with recipe as directed.

*If you want to do it in the smaller, individual size Bundt cake pans, the baking time is between 30-45 min. After about 25 min. is when I start checking for doneness.

*You can also add spices (1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg) to the flour mixture and use a dark spiced rum to add a bit more holiday flavor to it.

Butter Bourbon Glaze (adapted from Booze Cakes):

1/2 stick unsalted butter

1 cup sugar

1/4 cup water

1/2 cup bourbon (or rum, if you’re making rum cake)

Melt butter in a saucepan over low heat. Slowly stir in sugar and 1/4 cup of water. Bring to a boil. Cook 5 minutes, stirring constantly. Remove from heat, and stir in bourbon (or rum).

While the cakes are still warm, I spoon the glaze over the top and sides until all the glaze is gone and has been absorbed. Dust with powdered sugar, if desired once cakes are completely cooled.





One night stands are supposed to be forgettable… But what if the sparks are still flying?

Cort arrives in Blue Ridge with the prospect of a job he can’t resist: the rewiring of a plantation home. Digging into the walls of historical buildings to learn about them from the inside out is a passion he can’t deny. With his mind focused on catching up with his old friends and the challenge of ancient wires, a romantic set up is the last thing he suspects.

And he’s not the only one in the dark…

Blue can’t believe the man pulling to a stop in front of her house is the same man she met in a Savannah riverfront bar five years ago. Heated memories of their one night flood her, but the chill in his eyes remind her of the coward she’d been. This time, she can’t escape him or the things he makes her feel. He’s in her space, surrounded by their friends, and every throbbing cell in her body is involved…

So’s her heart.

Warning:  You need to be on the look out for is a heroine laying siege to a hero with nothing but her sassy mouth holding him against the door…

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