Hey there, sugar!
Let’s jump right into this week’s recipe, Kentucky Bourbon Brown Sugar Pound Cake. I say that because Fred just loved it. Though he did say it could use chocolate. That’s Fred’s opinion of all desserts. They’d be improved with chocolate. Though I am not adding chocolate to my apple pie. It’s perfection just the way it is.
Anyway, the recipe!
3 c all-purpose flour 3/4 t salt 1/2 t baking powder 1/2 t baking soda 3/4 c milk 2 t vanilla extract 6 T bourbon 1-1/2 c packed dark brown sugar 1/2 c plus 1/3 cup sugar 1 c butter (2 sticks), softened 5 eggs 2 T orange juice Strawberries and blueberries for garnish Preheat oven to 325 degrees F. Grease and flour 12-cup bundt pan. In medium bowl, combine flour, salt, baking powder, and baking soda. Combine milk, vanilla, and 4 tablespoons bourbon. In large bowl, with mixer at medium speed, beat brown sugar and 1/2 cup sugar until free of lumps. Add butter and beat at high speed until light and creamy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. At low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture. Pour batter into pan. Bake 1 hour and 20 minutes or until cake springs back when lightly touched with finger and toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Remove cake from pan. In small bowl, combine orange juice, 1/3 cup sugar, and remaining 2 tablespoons bourbon; brush mixture all over warm cake. Cool cake completely. Garnish with berries if you like.
I was so proud of it in the pan, I took a picture. Plus, last time I made a pound cake it came out of the pan in pieces, so I wanted a record that it turned out pretty.
I removed the cake from the pan and… it didn’t come out in pieces! It’s still pretty!
I didn’t garnish with berries, I forgot to put them on this week’s grocery list. Oh well. Until next time, toodles!