bourbon pound cake .... (4-1/2 pounds)

How To Make bourbon pound cake .... (4-1/2 pounds)

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  1

  Pre-heat oven to 350 F. 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.
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  2

  Sift the flour,baking powder,salt, cinnamon,nutmeg,allspice and ginger. Set aside. 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.
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  3

  With the mixer set on it's lowest speed, add the flour mixture to the batter with the milk mix, beginning and ending with the flour. Beat just until the flour and liquids are absorbed.
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  4

  Transfer the all to the pre-pared baking pan. 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.
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  5

  Cool the cake in the pan for 20 minutes, then invert it onto a wire rack and turn it right-side up to cool completely. Cover the cake with a paper towel, then a clean kitchen towel and let it mellow!..for 24 hours!
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  6

  Dust it with powdered sugar.. or make a simple glaze...Bourbon???? your choice. Use a serated knife to cut pieces a little smaller than normal...for serving. Served with ice cream and or berries... would be great. Recipe from The Boston Globe. Pictures are mine. Please enjoy your cake......
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