Southern Christmas cake aka Cream Cheese-Coconut-Bourbon-Pecan Pound Cake

My office has close to 80 student works on staff and I supervise 9 of the most active employees and so we decided to throw them a winter appreciation party (aka PC version of a holiday party) and the theme was home baked goods. I asked my colleagues to back something sweet and yummy to be served at our winter open house. I decided to make something festive from the December double issue of Southern Living. It was so pretty in the magazine that I just could not resist...

INGREDIENTS
* 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 (or equal parts milk)
* 1 1/2 teaspoons vanilla extract
* 1 cup chopped pecans, toasted (1.5 cups if you add the bourbon)
* 1/2 cup shredded coconut
* Powdered Sugar Glaze (optional)--see below
* Sugared Rosemary (optional)--see below
* Sugared Cranberries (optional)--see below

PREPARATION

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

Yield: Makes about 1 cup

PREPARATION

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

INGREDIENTS
* 1/2 cup corn syrup
* 12 rosemary sprigs
* granulated sugar

PREPARATION

Microwave 1/2 cup corn syrup 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.
Southern Living


SUGARED CRANBERRIES

PREPARATION

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.

Recipe from Southern Living Magazine, December 2008.