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Woodford Reserve Pound Cake is a boozy twist on a Southern classic.

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 15 minutes
Total Time 1 hour 30 minutes
Servings 18 servings
Calories 658kcal


  • 1 cup butter at room temperature
  • ½ cup solid vegetable shortening
  • 2 cup light brown sugar
  • 5 large eggs at room temperature
  • 5 ounces half and half at room temperature (heavy cream or milk can be substituted)
  • 2 Tablespoons bourbon Woodford Reserve bourbon, or your favorite bourbon
  • 3 cups all-purpose flour sifted then measured correctly
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 Tablespoon pure vanilla extract

Caramel Glaze

  • ½ cup light brown sugar firmly packed
  • ¼ cup whipping cream
  • ¼ cup butter
  • 1 teaspoon vanilla extract
  • 1 and ¼ cup powdered sugar sifted


  • Preheat oven to 325 degrees F. Grease and sugar (I use granulated sugar but you can use flour) a 10x4-inch, 12 cup bundt pan (that's larger than a typical bundt pan) or a tube pan with solid vegetable shortening or Wilton Cake Release.
  • In the bowl of your electric mixer, cream butter and shortening at medium speed. Gradually add brown sugar, beating until light and creamy. Stop mixer and scrape sides.
  • Add eggs, 1 at a time, beating just until blended. Stop mixer and scrape sides with a spatula.
  • Add bourbon to half and half; set aside.
  • In a separate bowl, stir together flour, baking powder, and salt. Add flour mixture alternately with the milk mixture to the ingredients in the mixing bowl beginning and ending with flour. Beat at low speed just until blended after each addition. Stop mixer and scrape sides with a spatula.
  • Stir in vanilla. Pour batter into your prepared baking pan.
  • Bake at 325°F for 1 hour 10 to 15 minutes. A long wooden pick inserted in the center should come out clean when the cake is done. Cool in pan on wire rack 15 to 20 minutes then remove from pan to cake plate.
  • Cool the cake completely on a wire rack before glazing. 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 saucepan over medium heat. Whisk constantly.
  • Boil 1 minute. Remove from heat and stir in vanilla. Gradually whisk in powdered sugar until smooth and the mixture begins to thicken. This will take 3 to 5 minutes.
  • Immediately pour frosting over the cooled cake.
  • Store in an airtight container on the countertop for 1 week. Freezes well.


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