• blonde2brunette

Butter Bourbon Poundcake [RECIPE]



There is something about the holidays that make me go in baking overload! I'm pretty sure that very common in most households. Not only is it something sweet for you to have for your loved ones, it's also a great gift to give. Handmade gifts have always been my favorite and with a big family, this is crucial. Here's the latest recipe for a " Butter Bourbon Poundcake" for the house, loved ones, friends and teachers.


SHOPPING LIST

POUND CAKE INGREDIENTS

  • 2 Sticks (8 ounces) of unsalted butter

  • 3 cups of all purpose flour ( I was impressed by Trader Joe's flour)

  • 5 large eggs

  • 3/4 cups of butter milk (or use heavy whipping cream)

  • 1/2 cup of granulated sugar

  • 11/2 cups of dark brown sugar

  • 2 tsp of Vanilla extract ( I also love vanilla bean paste for extra flavor)

  • 1/4 cup of Bourbon of your choice ( I love Bulliet, Four Roses, or Wild Turkey)

  • 3/4 tsp salt

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

BUTTER WHISKEY SYRUP

  • 1/4 cup of Bourbon of your choice ( I love Bulliet, Four Roses, or Wild Turkey)

  • 1/3 cup of granulated sugar

  • 1/2 stick 9 (4 tbsp) of unsalted butter

  • 1/16 tsp of salt

PROCESS

PRE-HEAT oven to 325' F/ 165' C

POUNDCAKE-


*Before you mix and prepare the batter, take your poundcake pan and grease it with butter or oil. I like to use butter, because butter gives me life. To assure no sticking I then powder with flour the pre buttered pan. This helps it slide right out after cooling!

Take the butter, brown sugar, and granulated sugar in a large mixing bowl (or stand mixer) and beat at medium for about 5-8 minutes till well mixed and creamy. Make sure there are no lumps of sugar left. Now begin to add the eggs, vanilla, buttermilk and bourbon. After that has been blended, get another bowl to mix the "dry" ingredients before combining.


Whisk together the flour, salt, baking soda and powder. When well blended begin to add the dry ingredients little by little, into the original batter mix of "wet" ingredients. Once that is well mixed, pour the batter into your pan.

Bake for 1 hour, or until the inserting a toothpick comes out clean. Let cool in the pan for 5-8 minutes, and then place on top of a rack to cool completely.


BUTTER WHISKEY SYRUP-

In a small saucepan combine the sugar, butter, and 1/4 cup on water over medium heat. Stir until all is dissolved (about 5 minutes). Then take off the heat and add the bourbon and salt. Stir well.


FINAL STEP-

You can then brush the syrup over the pound cake and pour the remainder over it and seal in a cake stand with a lid overnight or wait a full 24 hours.

This poundcake is best to be eaten the following day. At least allow it to soak in the aromas and sweetness of the syrup. You will notice that this poundcake increases in flavor over the next couple of days. I found this best enjoyed over a cup of coffee in the morning, or dessert after dinner. There was a 4th left over, and I didn't want it to spoil so we froze the 4th and when we got in the mood we would take a sliver and microwave it It was great! lol


I hope you make this poundcake for your house for festive events. Especially if you have family staying over. Be sure to make it a couple days in advance to really lock in the flavors.

Merry Christmas and Happy Holidays Everyone!

Caro

#carosconfections #CARO #DIY #RECIPE #KITCHEN #HOLIDAYS #HOLIDAYGIFTS #HOLIDAYSEASON #WINTER #FALL #FALLWINTER #THANKSGIVING

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