Bourbonpalooza?
Bourbon Pound Cake with Caramel Glaze
Bourbon Pound Cake
Ingredients
Cake
- 1 cup butter
- 2 1/2 cup sugar
- 6 large eggs
- 3 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 8 oz sour cream
- 1/2 cup bourbon
- 1 1/2 cup chopped nuts, like pecan optional
Glaze
- 1/4 cup butter
- 1/2 cup brown sugar see below
- 3 tbsp milk
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1/2 cup chopped nuts, like pecan optional
Instructions
Cake
- Preheat oven to 350F
- Spray 12-cup Bundt pan with nonstick spray
- Beat butter until lighter and fluffy, approx 2 minutes.
- Cream in sugar until fully incorporated, approx 4 minutes
- In a separate bowl, lightly beat the eggs until fully combined.
- Gradually beat egg mixture into creamed butter.
- In a separate bowl, whisk dry ingredients together.
- In a large bowl, mix sour cream and bourbon.
- Alternate adding 1/4 each butter and dry mixtures to the bourbon, minimal beating, but it all needs to be incorporated.
- Mix in the optional nuts.
- Pour batter into prepared pan.
- Bake for 1 hour, or until toothpick comes out clean.
- Cool on wire rack for 15 minutes, then remove from pan and let cool completely.
Glaze
- Melt butter in a saucepan on medium heat.
- Add brown sugar and milk (see below).
- Bring to a boil for 1 minute, stirring constantly.
- Remove from heat.
- Stir in vanilla and powdered sugar until smooth.
- Pour over the cooled cake.
- Optional - cover with the chopped nuts, and press into the glaze.
Notes
Instead of brown sugar, use 1/2 cup regular sugar, add 1/2 tbsp molasses, and stir that into the melted butter.
Bourbon whipped cream = Whipped cream recipe, add up to 1 tbsp sugar, and end by folding in 1-1 1/2 tbsp bourbon.
Whipped Cream
Ingredients
- 1 cup heavy whipping cream
- 1 tbsp powdered or confectioner's sugar (allullose or erythritol for keto)
- 1 vanilla bean or 1 tsp vanilla extract
Instructions
- The bowl and beaters should be chilled to 40F and completely dry.
- The heavy whipping cream should also be at 40F.
- Start the hand mixer on low, and start whipping the cream until it starts to increase in volume.
- Add the rest of the ingredients, speed up the mixer, and keep whipping until hard peaks form.
Notes
Adjust the amount of sweetener depending on the use. If you're putting this on top of an already sweet dessert, you probably want to use less sugar. If this is going on top of something a little bitter, add more sugar.
Is amazing on top of …
Ginger Cake
Ingredients
- 1 cup unsalted butter, melted
- 1 cup sugar
- 2 cup molasses
- 2 large eggs, room temp
- 4 cup all-purpose flour
- 1 tbsp baking soda
- 1 tsp salt
- 2 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1/2 cup boiling water
- 1/2 cup finely chopped candied ginger (optional)
Instructions
- Preheat oven to 350F
- Butter 9x13x2" high paking pan. line with parchment with overhang.
- Whisk butter, sugar, molasses, eggs in a bowl.
- Sift dry ingredients in another bowl.
- Whisk dry ingredients into wet.
- Whisk in hot water until well blended
- fold in optional candied ginger.
- Pour batter into the prepared pan.
- Bake 45-50 minutes, until toothpick test comes out clean.
- Cool 15 minutes on a wire rack.