Bourbon Pound Cake

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An Easy, Moist Cream Cheese Pound Cake With Deep Rich Flavor, Which Stems From A Melody Of Bourbon, Pecans, Vanilla And Almond

I had been dying to make a good old fashioned pound cake and had some bourbon left over from my Boozy Bourbon Sweet Potato Pie, so why not continue my boozy baking with a Bourbon Pound Cake.

This bourbon cream cheese pound cake came out with such an amazing, blend of rich flavors that I think it has Holiday Pound Cake flavored all over it (but, no reason you can’t serve it all year). In fact, I hear my Thanksgiving and Christmas dessert tables placing an order for it right now.

Cream Cheese Pecan Pound Cake With Bourbon

Tools Used In Simple Pound Cake With Pecans

Ingredients In Bourbon Pecan Pound Cake

  • cream cheese – room temperature cream cheese will cream much easier
  • butter – room temperature will cream much easier
  • sugar
  • eggs – room temperature
  • all purpose flour – sift to prevent small lumps
  • vanilla extract
  • almond extract
  • bourbon – I used Jim Beam Bourbon Whiskey
  • pecans – you can toast your pecans for added flavor.
Old Fashioned Cream Cheese Pound Cake With Bourbon

Delicious Pound Cake (Not So Boozy)

Though this is a bourbon cake recipe (it contains 1/3 cup bourbon), it is not boozy. There’s no alcohol kick coming from this cake. So, if you’re looking for a blast of bourbon from this cake, you better take a couple of swigs while your baking it.

However, just because it’s not boozy or has no strong bourbon kick, doesn’t mean it’s not a delicious pound cake. No, this easy bourbon cake has a lovely, deep, flavor that’s brought about by the blend of the bourbon, pecans, vanilla and almond.

This easy bourbon cake might not be the boozy pound cake you were looking for, but you just might find it’s actually better than boozy.

Christmas Pound Cake With Bourbon

Christmas Pound Cake (Santa Will Love)

I knew when I decided to make a pound cake with bourbon that it would have Christmas and Thanksgiving flavors all over it. The warm, toasty pecans and flavors of the cake are so homey. You can’t not make this for Christmas, Thanksgiving or a Holiday party.

Also, since the alcohol level in this simple cream cheese pound cake with bourbon is low it’s a perfect treat for Santa as he guides his sleigh. He certainly will not be getting blitzened off of this cake.

Moist Pound Cake With Bourbon

Best Bourbon For Baking

I am not a drinker at all, so I had no clue what kind of bourbon to use for baking. Sally, from Sally’s Baking Addiction, said she uses Jim Beam Bourbon Whiskey, so that’s what I went with for my Boozy Bourbon Sweet Potato Pie and this Bourbon Pound Cake.

However, though Jim Beam Bourbon Whiskey adds great flavor to baked goods, there are other bourbons that also add good flavor to baked goods. This post from Liquor Laboratory list the top 5 bourbons for baking.

  1. 80-Proof Old Grand-Dad Bourbon – This bold bourbon has tasting notes of oak, vanilla, and caramel, making it a perfect addition to cakes, cookies, and other sweet treats. It will give your baked goods a delicious depth of flavor. 
  2. 90-Proof Maker’s Mark Bourbon – This bourbon has a distinct sweetness and spice that can enhance the taste of your food. It is just perfect for sweet baked goods, because it has a rich flavor that adds a unique depth of taste to any baked goods. 
  3. 100-Proof Knob Creek Bourbon – This bourbon will add a kick to your baked goods. It has a bold, intense flavor that can stand up in baked goods. It works particularly well in bourbon pecan pie and chocolate bourbon cake due to its notes of oak and vanilla.
  4. 90-Proof Knob Creek Smoked Maple Bourbon – This bourbon has rich and deep smoked maple flavor and notes of vanilla and caramel. This bourbon helps to add depth and complexity to your baked goods.
  5. 80-Proof Jim Beam Bourbon – This bourbon has a sweet taste with hints of vanilla, honey, butterscotch, oak, and caramel. It adds a adds a unique flavor to cakes, cookies, and other desserts. 
Old Fashioned Cream Cheese Pound Cake With Bourbon

Can You Freeze This Bourbon Pound Cake

Yes, yes, yes, pound cakes taste so, and maybe even more, delish, after spending some time in the freezer. My mom has been known to keep a spare pound cake in the freezer, just in case.

To freeze this bourbon cream cheese pound cake:

  • Make sure the cake is cooled completely.
  • Wrap the cake 2 to 3 times with plastic wrap.
  • Then wrap the cake 2 to 3 times with aluminum foil.
  • Put the wrapped cake in a large freezer storage bag or container (if you don’t have a one of these, you can freeze the cake wrapped in plastic wrap and aluminum foil).

You can also freeze your leftover bourbon pound cake the same way. Make sure those leftovers end up in the freezer and not your hips and thighs.

Christmas Pound Cake Recipe With Bourbon

Why Make This Bourbon Pound Cake With Pecans

You make this pound cake, because it’s a simple recipe that is full of magnificent flavor. Though it’s a perfect Holiday cake, it is in season and tastes delicious all year long.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

Best Cream Cheese Pound Cake Recipes

Easy Bourbon Pound Cake With Pecans

Easy Bourbon Cream Cheese Pound Cake
Print Jump to Recipe Pin Recipe

Easy Bourbon Pound Cake With Pecans

A super easy cream cheese pound cake flavored with bourbon, almond, vanilla and pecans.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword bourbon cake, bourbon pound cake, bourbon pound cake with pecans,
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 45 minutes
Servings 20 slices
Calories 395kcal
Cost $10



  • 8 ounces cream cheese room temperature
  • cups butter room temperature
  • 3 cups sugar
  • 6 eggs room temperature
  • 3 cups all purpose flour sifted
  • 2 tsp vanilla extract
  • 1 – 2 tsp almond extract see notes below.
  • cup bourbon
  • ½ cup pecans you can toast your pecans – optional


  • Grease and flour bundt pan.
  • Sift flour and set aside.
  • Cream cream cheese and butter well.
  • Add sugar and cream very well.
  • Add eggs one at a time. Mix until just incorporated before adding the next.
  • Add flour in increments. Beat until just incorporated.
  • Add vanilla, almond and bourbon.
  • Fold in pecans.
  • Pour batter in bundt or tube pan.
  • Bake at 325° for 1¼ hours to 1½ hours.
  • Remove from oven and let cool 10 – 12 minutes.
  • Invert, top with powdered sugar if you like and enjoy.


I used Jim Beam Bourbon Whisky.  It had wonderful flavor for this cake.  However, there are a ton of whiskies to choose from.  Use what you like.
If you want to taste more of the bourbon you can use just 1 teaspoon of almond, instead of 2 teaspoons. 
I toasted my pecans for 7 to 10 minutes before putting in the batter.  This adds a richer flavor to the pecans.
This is a delicious cake straight out of the oven, but it tastes even better after a day or two after.  I put a slice in the freezer for a week and the wonderful flavor was even more flavorful.  


Calories: 395kcal

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