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Brown Sugar Bourbon Pound Cake

Brown Sugar Bourbon Pound Cake
Course Dessert
Cuisine American
Keyword Bourbon, Pound Cake
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 12
Author Cookie Madness

Ingredients

  • 3 cups all purpose flour or White Lily 380 grams
  • 3/4 teaspoon salt 7.5 ml
  • 1/2 teaspoon baking powder 2.5 ml
  • 1/2 teaspoon baking soda 2.5 ml
  • 3/4 cup milk 180 ml
  • 2 teaspoons vanilla extract 10 ml
  • 4 tablespoons bourbon 60 ml
  • 1 1/2 cups dark brown sugar packed (298 grams)
  • 1/2 cup granulated sugar 99 grams
  • 2 sticks cup butter softened (230 grams)
  • 5 large eggs

Glaze:

  • 1/3 cup granulated sugar 66 grams
  • 2 tablespoons orange juice 30 ml
  • 2 tablespoons Bourbon whiskey 30 ml

Instructions

  • Preheat oven to 325 degrees F (165 C). Spray a 12 cup capacity Bundt pan (or fluted tube pan) with flour-added cooking spray such as Baker's Joy.
  • In one bowl, thoroughly stir together flour, salt, baking powder and baking soda. Set aside.
  • In a measuring cup, combine milk, vanilla and Bourbon.
  • In a mixing bowl, using high speed of an electric mixer, beat butter and both sugars until creamy. Add eggs one at a time, beating 30 seconds after each eggs.
  • With a mixing spoon or lowest speed of mixer, 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 60 to 80 minutes. The original recipe recipe said 80 minutes, but I used a dark pan and my cake was done in 60 minutes.
  • Cool cake in pan for about 10 minutes, the carefully invert. Mix all glaze ingredients together. Using a pastry brush, brush all over cake.