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
Butter a 10 inch tube or bundt pan.
Dust the pan with flour and tap out the excess. Set the pan aside.
NOTE: The larger white bowl, shows flour sifted...
compared to the cup of unsifted flour.
It does make a difference, when called for.
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.
Beat just until the flour and liquids are absorbed.
Smooth the top and set the cake in the oven.
Bake for 1-1/4 hours or until tested with a skewer inserted comes out clean.
Cover the cake with a paper towel, then a clean kitchen towel and let it mellow!..for 24 hours!