Bourbon Pound Cake Recipes

Steps:

• 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 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 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.

Steps:

• preheat oven to 350.
• in a large bowl mix flour, baking powder and sida and salt.
• butter and flour a 12 cup bundt pan.
• in a stand mixer add butter and whip for 2-3 minutes.
• add sugar and mix 3 minutes more.
• add eggs one at a time, scraping down bowl a few times.
• add vanilla and mix until combined.
• mix buttermilk and bourbon.
• alternately add flour mix and buttermilk mix, starting and ending with flour.
• add nuts and stir in well.
• pour mixture into bundt pan and bake for 70 minutes until cooked.
• cool in pan 15 minutes.
• meanwhile make the glaze, heat bourbon and sugar together in micro for 1 minute or on stovetop to simmer, brush over warm cake.

Steps:

• Combine butter and sugar in bowl of electric mixer and blend until light and fluffy.
• Add eggs one at a time, beating constantly.
• Sift together flour, baking powder, salt, and nutmeg.
• Blend sour cream and bourbon.
• Alternately add flour and sour cream mixture to batter.
• Add pecans.
• Grease bottom and sides of tube or bunt pan.
• Pour in batter and bake at 325 degrees for about one hour and 30 minutes.
• Test cake frequently after first hour and 15 minutes for doneness.
• Let cake cool in pan for 15 minutes before turning out on wire rack.
• To prepare glaze, combine sugar and bourbon.
• Stir while gradually adding water.
• Add only enough water to make a pourable glaze without allowing mixture to become too thin.
• Pour glaze over top of warm cake and let dribble down sides.

Steps:

• Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don't worry; the batter will be very liquid!
• Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
• In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
• Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
• For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.

Steps:

• Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the peaches in concentric circles over the caramel. Drizzle with the bourbon; set the skillet aside.
• Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the peaches and spread evenly.
• Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.

Steps:

• Preheat oven to 325°F
• Grease and flour a 12 cup tube or bundt pan.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating at medium speed until light and fluffy.
• Add eggs, 1 at a time, beating just until the yellow yolk disappears.
• Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture.
• Beat batter at low speed just until blended after each addition.
• Stir in vanilla and pecans.
• Pour batter into a greased and floured 12-cup tube pan.
• Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes.
• Remove from pan; cool completely on wire rack.

Steps:

• Preheat oven to 325°F.
• Grease and flour a 12-cup bundt pan.
• In a medium bowl, combine flour, salt, baking powder, and baking soda.
• Combine the milk, vanilla, and 4 tablespoons bourbon.
• In large bowl, with mixer at medium speed, beat brown sugar and 1/2 cup sugar until lump free.
• Add butter and beat at high speed until light and creamy, about 5 minutes.
• Add the eggs, one at a time, beating well after each addition.
• At low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture.
• Pour batter into prepared pan.
• Bake 1 hour and 20 minutes or until cake springs back when toothpick inserted in center comes out clean.
• Cool cake in pan on a wire rack for 10 minutes.
• Remove cake from pan.
• Frosting:.
• In small bowl, combine orange juice, 1/3 cup sugar, and 2 tablespoons bourbon.
• Brush mixture all over warm cake.
• Cool cake completely.
• Garnish with berries or other fruit for a pretty presentation.