Some cosmetic changes in preparation for larger site changes in the works.


Heres her Rec: Bourbon glazed pound cake recipe. No sour cream in this one.

Veteran Member
6252 posts
Joined: Dec 9, 2005


Posted to Thread #30551 at 3:31 am on Oct 19, 2018

Pound Cake

Makes 1 (10-inch) cake


2 cups (460 grams) butter, softened
2¾ cups (573 grams) granulated sugar
6 large eggs, room temperature
3¾ cups (525 grams) all-purpose flour
¼ teaspoon (0.5 gram) ground nutmeg
⅛ teaspoon (0.75 gram) kosher salt
½ cup (123 grams) whole milk
1 teaspoon (5 grams) orange zest
1 teaspoon (2 grams) vanilla extract
Bourbon Glaze (recipe follows)


Let ingredients come to room temperature for at least 20 minutes.

Preheat oven to 325° F. Grease and flour a 10-inch tube pan.
In a large bowl, beat butter with a mixer at medium speed until creamy, about 2 minutes. Gradually add sugar, and beat until fluffy, about 5 minutes. Add eggs, one at a time, beating just until combined after each addition.

In a large bowl, whisk together flour, nutmeg, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in zest and vanilla. Spoon batter into prepared pan.

Bake until a wooden pick inserted near center comes out clean, 1 hour to 1 hour and 15 minutes.

Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Bourbon Glaze over cake.

Bourbon Glaze
Makes about 1½ cups


1 cup (210 grams) granulated sugar
½ cup (118 grams) bourbon
7 tablespoons (105 grams) butter


In a small saucepan, combine sugar, bourbon, and butter. Cook over low heat, whisking constantly, until butter melts and sugar dissolves.


The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain

Other messages in this thread: