Brown Sugar Bourbon Pound Cake
Brown Sugar Bourbon Pound Cake
Servings 12 slices
Cost 5
Ingredients
- shortening for greasing pan
- 3 cups all purpose flour or White Lily or sifted AP (380 grams)
- ¾ teaspoon salt 7.5 ml
- ½ teaspoon baking powder 2.5 ml
- ½ teaspoon baking soda 2.5 ml
- ¾ cup whole milk milk 180 ml
- 2 teaspoons vanilla extract 10 ml
- 4 tablespoons bourbon 60 ml
- 1 ½ cups dark brown sugar packed (298 grams)
- ½ cup granulated sugar (99 grams)
- 2 sticks butter, unsalted or salted okay softened (230 grams)
- 5 large eggs, bring to room temperature (230 to 250 grams)
Glaze:
- ⅓ cup granulated sugar 66 grams
- 2 tablespoons orange juice 30 ml
- 2 tablespoons bourbon 30 ml
Instructions
- Preheat oven to 325 degrees F (165 C). Grease a 12-cup capacity Bundt pan with shortening and dust with flour.
- In one bowl, thoroughly stir together flour, salt, baking powder and baking soda. Set aside.
- In a measuring cup, combine milk, vanilla and Bourbon.
- In a mixing bowl, using high speed of an electric mixer, beat butter and both sugars until creamy. Reduce speed to medium. Add eggs one at a time, beating 30 seconds after each eggs.
- With a mixing spoon or lowest speed of mixer, add flour mixture and milk mixture alternately, beginning and ending with flour. When fully mixed, pour into pan.
- Place on center rack and bake for 60 to 80 minutes. The original recipe recipe said 80 minutes, but I used a dark pan and my cake was done in 60 minutes.
- Cool cake in pan for about 10 minutes, the carefully invert. Mix all glaze ingredients together. Using a pastry brush, brush all over cake.