Bourbon Brown Sugar Pound Cake

photo by chia2160

- 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
- preheat oven to 350.
- in a large bowl mix flour, baking powder and sida and salt.
- butter and flour a 12 cup bundt pan.
- in a stand mixer add butter and whip for 2-3 minutes.
- add sugar and mix 3 minutes more.
- add eggs one at a time, scraping down bowl a few times.
- add vanilla and mix until combined.
- mix buttermilk and bourbon.
- alternately add flour mix and buttermilk mix, starting and ending with flour.
- add nuts and stir in well.
- pour mixture into bundt pan and bake for 70 minutes until cooked.
- cool in pan 15 minutes.
- 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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Reviews
-
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
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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!
RECIPE SUBMITTED BY
chia2160
valley forge, 0
<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p>
<p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p>
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<p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! <br />and before that, i was on wheel of fortune! yes, with pat and vanna. i was the big winner, and i won a trip to hong kong for a week, somewhere i never would have seen otherwise- <br />i have 4 daughters, 3 gkids and 1 on the way-- so far</p>
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