BOURBON POUND CAKE .... (4-1/2 pounds)
Nancy J. Patrykus
I dedicate this cake to my very good friend, Corrine I worked with in Chicago.
She is from Kentucky, and loves JIm......
BEAM, that is!
The spices and bourbon keeps it fresh for many days.
It is a towering cake and will treat a houseful of guests,all weekend! My friends love this cake!
Be sure to make it a day ahead of time. After baking like most pound cakes it needs 24 hours to mellow!!!
- 3-1/2 c
- 1-1/4 tsp
- baking powder
- 1/2 tsp
- 1 tsp
- ground cinnamon
- 3/4 tsp
- ground nutmeg
- 1/4 Tbsp
- ground allspice
- 1/4 tsp
- ground ginger
- 1-1/2 c
- butter...room temperature (3 sticks)
- 3 c
- packed brown sugar
- 1/2 c
- whole eggs........plus 2 extra egg yolks
- 1-1/2 tsp
- vanilla extract
- 1/4 c
- bourbon....like jim beam
- 3/4 c
In a large bowl and electric mixer, cream the softened butter, with the brown and white sugars until the mixture is light and fluffy.
Add the eggs,one at a time beating...then add the 2 egg yolks.
Beat well and set batter aside.
Stir the bourbon and vanilla into the cup of measured milk.