Brown Sugar Bourbon Loaf is a loaf sized version of one of my favorite boozy pound cake recipes.
Brown Sugar Bourbon Loaf Pan Size
The original version, which was from Good Housekeeping, was a tube pan cake. I halved the recipe and baked it in a 4 cup capacity 8×4 inch loaf pan. Since the 8×4 inch pan was so small, there was enough batter leftover to bake a mini loaf as well. So if you happen to have an 8×4 inch loaf pan you can do that. I’m guessing most people have 8 1/2 by 4 1/2 inch or 9×5 inch pans. In this case, one loaf pan is fine.
Glaze and Optional Icing
This cake calls for a glaze of orange juice, bourbon and sugar which is brushed on the warm cake. I added a drizzle of opaque white icing, but it’s totally unnecessary and this cake would be good with just the glaze, some whipped cream and maybe some fresh berries on the side. Next time I may add minin chocolate chips.
Brown Sugar Bourbon Loaf
- 1 1/2 cups all-purpose flour 190 grams
- 3/8 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup milk
- 1 teaspoon vanilla
- 2 tablespoons bourbon
- 3/4 cup packed dark brown sugar packed
- 1/4 cup granulated sugar
- 1 stick unsalted butter softened (115 grams)
- 2 1/2 large eggs to halve an egg, see note
- 1/3 cup mini chocolate chips optional
- 2 tablespoons plus 2 teaspoons granulated sugar
- 1 tablespoon bourbon
- 1 tablespoon orange juice
- Preheat oven to 325 degrees F . Grease and flour a 9×5 inch loaf pan. If you have some parchment paper, I recommend lining the bottom with a long strip for easy removal.
- Sift together flour, salt, baking powder and baking soda. Set aside.
- In a measuring cup, combine milk, vanilla and bourbon.
- In a mixing bowl, using an electric mixer, beat butter and both sugars until creamy. Add eggs one at a time, beating 30 seconds after each eggs.
- With a heavy duty scraper, add flour mixture and milk mixture alternately, beginning and ending with flour. When fully mixed, pour into pan.
- Place on center rack and bake for 50 to 60 minutes (start checking at 50).
- Cool cake in pan for about 10 minutes, the carefully invert onto a wire rack set over some foil or wax paper.
- Make the glaze by mixing the sugar, bourbon and orange juice together in a little bowl. Brush glaze over warm cake and let cool completely.
- Allow the cake to cool completely before serving. I think it tastes better on the second day.