Bourbon Brown Sugar Pound Cake |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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i think i got this from fine cooking, but i'm not sure as i copied so many magazine recipes to try during this slow week at the office. in any event, with a few adaptions, this was delicious and quite easy to make using my kitchenaid mixer. Ingredients:
12 ounces butter, room temperature, plus more |
butter, for greasing the pan |
3 1/2 cups flour, plus more |
flour, for flouring the pan |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon kosher salt |
3 cups packed light brown sugar |
5 eggs, at room temp |
2 teaspoons vanilla |
3/4 cup buttermilk |
1/4 cup bourbon |
2 cups toasted pecans, chopped |
1/3 cup bourbon |
1/3 cup confectioners' sugar |
Directions:
1. preheat oven to 350.
2. in a large bowl mix flour, baking powder and sida and salt.
3. butter and flour a 12 cup bundt pan.
4. in a stand mixer add butter and whip for 2-3 minutes.
5. add sugar and mix 3 minutes more.
6. add eggs one at a time, scraping down bowl a few times.
7. add vanilla and mix until combined.
8. mix buttermilk and bourbon.
9. alternately add flour mix and buttermilk mix, starting and ending with flour.
10. add nuts and stir in well.
11. pour mixture into bundt pan and bake for 70 minutes until cooked.
12. cool in pan 15 minutes.
13. meanwhile make the glaze, heat bourbon and sugar together in micro for 1 minute or on stovetop to simmer, brush over warm cake.
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