Brown Sugar Bourbon Loaf is a loaf sized version of one of my favorite boozy pound cake recipes.
Originally from Good Housekeeping, 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 because I’m an icing kind of person, 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 make it I plan on adding miniature chocolate chips.
- 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 9x5 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.
For pan size, I used an 8x4 inch pan (4 cup capacity) and put the remaining batter in a mini (3x5 inch) pan. Whatever size you use, make sure your batter plenty of room to climb up the sides of the pan.
If you'd like to add opaque icing, wait until the cake is completely cool. Mix together 1/2 tablespoon melted butter, 3/4 cup powdered sugar, 1/2 tablespoon bourbon and just enough water (or more bourbon if you want it really strong) to get a consistency that is thin enough to drizzle from a spoon. Drizzle over cooled cake and let it set.