Bourbon Pound Cake

Bourbon Pound Cake

  • 1 c unsalted butter, softened
  • 3 c sifted flour
  • 3/4 t salt
  • 2 1/2 c sugar
  • 7 eggs, at room temperature 30 minutes
  • 2 t vanilla
  • 1 c heavy cream
  • ½ c bourbon
  • 10 inch bundt pan

Start in a cold oven, with  oven rack in middle position, but do not preheat oven.

Generously butter pan and dust with sugar, knocking out excess.

Sift flour, then measure.  Sift together sifted flour and salt into a bowl.  Repeat sifting into another bowl.

Beat together butter and sugar in a large bowl until pale and fluffy, at least 5 minutes. The amount of air in beaten into the fat is key to a light cake in this recipe.  Add eggs 1 at a time, beating until egg is well incorporated after each addition.  Stir in vanilla and add half of flour, then all of cream, then remaining flour, then bourbon.  Stir until bourbon is incorporated into batter.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in cold oven and set oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, about 1+ hour.  Cool cake in pan on a rack 10 minutes, then turn cake onto plate and allow to cool completely.

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