How To make Kentucky Bourbon Brown Sugar Pound Cake
3 Cups all-purpose flour
3/4 Teaspoon salt
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
3/4 Cup milk
2 Teaspoons vanilla extract
6 Tablespoons bourbon whiskey
1 1/2 Cups packed dark brown sugar
1/2 Cup plus 1/3 cup sugar
1 Cup margarine or butter
(2 sticks), softened
5 Large eggs
2 Tablespoons orange juice
strawberries and blueberries for garnish :
(optional)
1. Preheat oven to 325 degrees F. Grease and flour 12-cup fluted tube pan. In medium bowl, combine flour, salt, baking powder, and baking soda. In 1-cup glass measuring cup, combine milk, vanilla, and 4 tablespoons bourbon. 2. In large bowl, with mixer at medium speed, beat brown sugar and 1/2 cup sugar until free of lumps. Add margarine or butter and beat at high speed until light and creamy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. At low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture. 3. Pour batter into pan. Bake 1 hour and 20 minutes or until cake springs back when lightly touched with finger and toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Remove cake from pan. 4. In small bowl, combine orange juice, 1/3 cup sugar, and remaining 2 tablespoons bourbon; brush mixture all over warm cake. Cool cake completely. Garnish with berries if you like.
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How To make Kentucky Bourbon Brown Sugar Pound Cake's Videos
Kentucky Bourbon Bundt Cake | The Hummingbird Bakery
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Makes one 25cm (10in) ring cake, to slice as desired
For the cake:
375g (13oz) plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp salt
225g (8oz) unsalted butter, softened
300g (10½ oz) caster sugar
100g (3½ oz) soft light brown sugar
4 large eggs
60ml (2fl oz) Kentucky bourbon or whisky
235ml (8fl oz) buttermilk
For the glaze:
85g (3oz) unsalted butter
150g (5½ oz) caster sugar
60ml (2fl oz) Kentucky bourbon or whisky
One 25cm (10in) ring mould
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How to make a Brown Sugar Caramel Pound Cake...
BROWN SUGAR CARAMEL POUNDCAKE
3 c. Flour
2 c. Light Brown Sugar ( packed )
1 c. Sugar
1 1/2 c. Butter
5 Eggs
1 c. Buttermilk or Whole Milk
1 tsp. Baking Powder
1/2 tsp. Salt
1-2 tsp. Vanilla
8 oz. Toffee Chips
1 c. Pecans
CARAMEL GLAZE/DRIZZLE
1 Can Sweetened Condensed Milk
1/2 - 1 c. Brown Sugar ( packed )
2 Tbsp Butter
1 tsp Vanilla ????
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Brown Butter Caramel Pound Cake- THE BEST!
RECIPE IS BELOW!
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Hey Guys! I wish I could explain to you all just how AMAZING this Brown Butter Caramel Pound Cake is, but you're going to have to trust me and make it!
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THE RECIPE:
Cake
1 Pound Butter
1 1/2 cup brown sugar
1 1/2 cup white sugar
6 large eggs
4 cups flour
3/4 cup milk
1 tsp salt
2 tsp vanilla
1/2 tsp almond extract
1/2 tsp baking powder
1. Preheat oven to 300 degrees/ Grease and flour bundt pan.
2. In a heavy sauce pan over medium high heat, cook butter until browned but not burned. It should smell nutty.
3. Beat the butter, and sugars together for 2 minutes. Let cool.
4. Add in eggs. beat well. Add in flour, milk, salt, extracts, and baking powder. Scrape sides and mix until combined. Pour batter into prepared pan and bake in over for about 1 hour 40 minutes- 2 hours, or until a toothpick comes out clean. This may seem long but it’s a slow cooking pound cake.
5. Cool cake, invert onto cake plate, and top with caramel. Enjoy!
Caramel:
3/4 cups white sugar
1/4 cup water
1/2 teaspoon lemon juice
1/4 cup heavy cream
8 tablespoons butter
1/2 tsp vanilla
tiny pinch of salt
1. In a skillet over medium high heat add sugar water, and lemon juice. stir until combined.
2. Allow it to start slowly browning in areas making sure to swirl pan or whisk to keep it even.
3. Once its at a nice light brown, remove from heat and whisk in heavy cream quickly. Add in butter one tablespoon at a time until all is combined. add salt and vanilla and stir. Set aside until cake is cooled.
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End Music by Micah Schaffer- Something Sweet
Kentucky Bourbon Cake
This fabulous cake is as old as The Commonwealth. Kentucky was originally a part of Virginia before being granted statehood and becoming the 15th state of the Union. This recipe came along from Virginia households and holds a place of honor on holiday dessert tables, as well as, the Kentucky Derby gatherings the first weekend in May. This cake is a butter cake versus being a sponge cake, egg white-based cake and so on. During Prohibition it appears the bourbon was deleted from recipes across Kentucky, and replaced with the same amount of butter as well as a copious amount of vanilla extract to color it to look like a bourbon enhanced glaze. It is a cake worth of special occasions.
Bourbon Brown Sugar Pound Cake
From the baking book Sea Salt Sweet by Heather Baird