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Woodford Reserve Bourbon Pound Cake with Caramel Frosting

Woodford Reserve Bourbon Cake with Caramel Glaze

It's buttery with a tender crumb and hints of bourbon. You've got to try this cake!
Course Dessert
Cuisine American/Southern
Keyword cake, pound cake, pound cake recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12 servings
Calories 658kcal


  • 1 cup butter softened
  • 1/2 cup solid vegetable shortening
  • 2 cup light brown sugar
  • 5 large eggs room temp
  • 5 ounces half and half room temp (heavy cream or milk can by substituted)
  • 2 Tablespoon bourbon Woodford Reserve
  • 3 cup all-purpose flour measured and sifted correctly
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon pure vanilla extract

Caramel Glaze

  • 1/2 cup light brown sugar firmly packed
  • 1/4 cup whipping cream
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cup powdered sugar sifted


  • Preheat oven to 325 degrees F. Cream butter and shortening at medium speed. Gradually add brown sugar, beating until light and creamy. Add eggs, 1 at a time, beating just until blended.
  • Add bourbon to half and half; set aside. Stir together flour, baking powder, and salt in a separate bowl. Add flour mixture alternately with milk mixture to creamed ingredients beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10 inch bundt (12 cup) pan.
  • Bake at 325 for 1 hour 5 to 10 minutes. A long wooden pick inserted in the center should come out clean when cake is done. Cool in pan on wire rack 10 to 15 minutes; remove from pan. Remove cake from pan and cool completely on a wire rack. It will take about an hour for the cake to cool completely.

Caramel Glaze:

  • Bring brown sugar, whipping cream, and butter to a boil in a 2 quart sauce pan over medium heat. Whisk constantly. Boil 1 minute. Remove from heat and stir in vanilla. Gradually whisk in powdered sugar until smooth and mixture begins to thicken. This will take 3 to 5 minutes. Immediately pour frosting over cooled cake.


Recipe from Paula at https://www.callmepmc.com/ Recipe original from Paula at Call Me Pmc © 2012 – 2013 CallMePMc.com – All Rights Reserved "All recipes and images are original and the sole property of CallMePMc.com © 2012-2013, with all rights reserved. All content herein is meant for your personal enjoyment only. Content on CallMePMc.com is in no way to be used for commercial purposes. Other than linking to a page or pinning an image only on Pinterest (complete recipe is not allowed to be copied to Pinterest or any other site), Call Me PMc asks that you do not copy or otherwise use images or original recipes for any other purpose. If you would like to use any of my pictures you must first contact Call Me PMc and get express written permission. Use of this site automatically constitutes your agreement to these terms."


Calories: 658kcal | Carbohydrates: 82g | Protein: 7g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 150mg | Sodium: 320mg | Potassium: 167mg | Fiber: 1g | Sugar: 57g | Vitamin A: 835IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 2.2mg