Bourbon Brown Sugar Pound Cake

Submitted by chia2160

"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."

 

• Ready In: 1hr 25mins
• Ingredients: 15
• Serves: 12

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

• glaze

• 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.

Reviews

[Anonymous]

Wonderful recipe, I did cut back brown sugar by 1/3 cup then added 1/3 cup granulated sugar, increased but on to 1/2 cup, used 3-3x6 aluminum loaf pans , buttered and flowered, the flexibility of the pans made them easy to remove, 2 were gone in less then 24 hours, froze the third loaf. George myrtle beach sc

 

[Ashley B.]

Taste was good, but I had a really hard time trying to remove from the bundt pan. I never did get it removed. This is really upsetting. Apparently this is common in pound cakes, but I have never had an issue.

 

[Chef Kate]

So moist! Such good flavor! A very dangerous cake to have around--so easy to slice off another sliver...The glaze is just right -- not too much, just the right touch of bourbon sweetness. This is a big cake--I halved the recipe and still had a substantial cake. The depth of flavor is such that it's hard to believe what a simple recipe this is. Thanks, Chia!