T
Tim
Guest
Bourbon Pound Cake
3 1/2 cups (875 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) salt
1 lb (450 g) butter at room temperature
2 cups (500 ml) sugar
8 large eggs
1/3 cup (80 ml) milk (whole milk for best results)
1/3 cup (80 ml) bourbon
1 tsp (5 ml) vanilla extract
Sift the flour, baking powder, and salt together. Cream the butter
and sugar until light and fluffy. Beat in the eggs one at a time.
Fold in half the flour, then fold in the milk, then the remaining
flour, followed by the bourbon and vanilla. Pour the batter into two
lightly greased and floured 9-inch (23 cm) loaf pans and run the blade
of a knife through the batter in an X pattern from corner to corner of
the pans to eliminate air bubbles. Place the pans in the center of a
cool oven, leaving a space between them. Turn the oven to 325F (165C)
and bake for about 1 hour, until a wooden skewer inserted in the
middle comes out clean. Turn off the oven and let the cakes cool in
the oven for 10 minutes. Open the oven door and cool for 30 minutes.
Turn the cakes out onto a wire rack to cool completely before slicing.
Makes 2 cakes to serve 12 to 18.
Bon appetit from the Chef at World Wide Recipes
3 1/2 cups (875 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) salt
1 lb (450 g) butter at room temperature
2 cups (500 ml) sugar
8 large eggs
1/3 cup (80 ml) milk (whole milk for best results)
1/3 cup (80 ml) bourbon
1 tsp (5 ml) vanilla extract
Sift the flour, baking powder, and salt together. Cream the butter
and sugar until light and fluffy. Beat in the eggs one at a time.
Fold in half the flour, then fold in the milk, then the remaining
flour, followed by the bourbon and vanilla. Pour the batter into two
lightly greased and floured 9-inch (23 cm) loaf pans and run the blade
of a knife through the batter in an X pattern from corner to corner of
the pans to eliminate air bubbles. Place the pans in the center of a
cool oven, leaving a space between them. Turn the oven to 325F (165C)
and bake for about 1 hour, until a wooden skewer inserted in the
middle comes out clean. Turn off the oven and let the cakes cool in
the oven for 10 minutes. Open the oven door and cool for 30 minutes.
Turn the cakes out onto a wire rack to cool completely before slicing.
Makes 2 cakes to serve 12 to 18.
Bon appetit from the Chef at World Wide Recipes