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.





Mary Stodola
For me, providing delicious food and cooking excitement is a labor of love. On my journey through life I too was diagnosed with breast cancer in 2000. Faced with the greatest challenges of my life I chose to depend on the love and support of family and friends. I am honored to be apart of New Focus Daily Magazine and look forward to sharing the importance of enjoying a healthy diet with wholesome foods, and what it means to take care of yourself. Culinary blessings! Mary