Looking for a truly special holiday poundcake? Cream Cheese-Coconut-Pecan Pound Cake is one of our all-time favorites. It’s a stately cake, crowned with a snowy layer of coconut, and enhanced with a touch of bourbon. Garnish it with easy sugared cranberries and rosemary for a truly dazzling dessert.
Cream Cheese-Coconut-Pecan Pound Cake
Makes 10 to 12 servings
Total time: 3 hours
Bourbon gives this pound cake a wonderful aroma and flavor, but you may substitute an equal amount of milk if you prefer.
- 1 1/2 cups butter, softened
- 1 (8-ounce) package cream cheese, softened
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup bourbon
- 1 1/2 teaspoons vanilla extract
- 1 cup chopped pecans, toasted
- 1/2 cup shredded coconut
- Powdered Sugar Glaze (optional)
- Sugared Rosemary (optional)
- Sugared Cranberries (optional)
- 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, pecans, and coconut. 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.
Powdered Sugar Glaze: Stir together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla extract until smooth, adding another 1 tablespoon milk, if necessary, for desired consistency.
Sugared Rosemary: Microwave 1/2 cup corn cyrup at HIGH for 10 seconds or until warm. Brush 10 to 12 rosemary sprigs lightly with corn syrup; sprinkle evenly with granulated sugar. Arrange in a single layer on wax paper. Use immediately, or let stand at room temperature, uncovered, for up to 24 hours.
Sugared Cranberries: Bring 1/2 cup sugar, 1/2 cup water, and 1 cup fresh cranberries to a boil in a small saucepan, stirring often, over medium-high heat. (Do not overcook; cranberries should swell and just begin to pop.) Remove from heat, and drain, reserving liquid for another use. Toss cranberries with 1/4 cup granulated sugar, and arrange in a single layer on wax paper. Use immediately, or let stand at room temperature, uncovered, for up to 24 hours.
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