Bourbon Pound Cake 4 12 Pounds Recipes

Steps:

• 1. Pre-heat oven to 350 F. Butter a 10 inch tube or bundt pan. Dust the pan with flour and tap out the excess. Set the pan aside. NOTE: The larger white bowl, shows flour sifted... compared to the cup of unsifted flour. It does make a difference, when called for.
• 2. Sift the flour,baking powder,salt, cinnamon,nutmeg,allspice and ginger. Set aside. In a large bowl and electric mixer, cream the softened butter, with the brown and white sugars until the mixture is light and fluffy. Add the eggs,one at a time beating...then add the 2 egg yolks. Beat well and set batter aside. Stir the bourbon and vanilla into the cup of measured milk.
• 3. With the mixer set on it's lowest speed, add the flour mixture to the batter with the milk mix, beginning and ending with the flour. Beat just until the flour and liquids are absorbed.
• 4. Transfer the all to the pre-pared baking pan. Smooth the top and set the cake in the oven. Bake for 1-1/4 hours or until tested with a skewer inserted comes out clean.
• 5. Cool the cake in the pan for 20 minutes, then invert it onto a wire rack and turn it right-side up to cool completely. Cover the cake with a paper towel, then a clean kitchen towel and let it mellow!..for 24 hours!
• 6. Dust it with powdered sugar.. or make a simple glaze...Bourbon???? your choice. Use a serated knife to cut pieces a little smaller than normal...for serving. Served with ice cream and or berries... would be great. Recipe from The Boston Globe. Pictures are mine. Please enjoy your cake......

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:

• 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.