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Rivulet Pecan Pound Cake
From farm to table, and from grape & grain to glass, the world has been migrating to an evermore natural approach to growing and enjoying food and beverages. We asked some talented local chefs across the country to suggest dishes that celebrate our new luxury liqueur. Whether it be in featured dishes or luxurious desserts, Rivulet is a truly inspirational ingredient in some of the most creative dishes we have seen.
Rivulet Pecan Pound Cake Recipe®
- ½ cup butter, softened
- ½ cup shortening
- 3 cups sugar
- 6 eggs, at room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3/4 cup milk
- 2 tablespoons Rivulet Liqueur
- 1 teaspoons vanilla extract
- 1 cup chopped pecans
- 2 tablespoons Rivulet Liqueur
- Heat oven to 350-degree oven.
- Beat the butter and shortening with electric mixer at medium speed until creamy, about 2 minutes.
- Gradually add the sugar, beating at medium speed 5 to 7 minutes.
- Add eggs, one at a time, beating just until yellow disappears.
- Combine flour, baking powder, and salt in bowl. Sift flour mixture. Add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Mix at low speed just until blended after each addition. Stir in the Rivulet Liqueur and vanilla extract.
- Sprinkle a greased and floured 10-inch tube pan evenly with the chopped pecans; Pour batter into pan.
- Bake until cake is done, or wooden pick inserted into center comes out clean, about 1 hour and 15 minutes. Cool in pan on wire rack 10 to 15 minutes.
- Remove from pan and let cool completely on wire rack. Drizzle with the 2 tablespoons of Rivulet Liqueur over pecan top.
Yields 1 cake