Bourbon Pound Cake
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, rich pound cake with a Southern twist, featuring a full pound of butter and flavored with bourbon, vanilla, and almond extracts. This recipe uses a unique method of folding the batter into beaten egg whites for a surprisingly light texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 1 hour 30 mins | 20 mins | 1 10-inch tube cake |
🔪 Key Equipment
- 10-inch tube pan
- Large bowl
- Electric mixer
- Separate clean bowl
- Wire rack
- Long wooden skewer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 lb. (4 sticks) | Butter | Softened |
| 3 cups | Sugar | Divided |
| 8 | Eggs | Separated |
| 3 cups | Flour | All-purpose |
| 2 tsp | Vanilla | Extract |
| 2 tsp | Almond Extract | Liquid |
| 1/3 cup | Bourbon | Liquid |
| 1/2 cup | Pecans | Chopped |
Instructions
Step 1: Preparation and Batter
- Preheat your oven to 350°F. Generously butter and flour a 10-inch tube pan. Sprinkle the 1/2 cup chopped pecans evenly in the bottom of the pan.
- In a large bowl, cream the 1 lb. softened butter and 2 cups of the Sugar with an electric mixer until light and fluffy.
- Add the 8 egg yolks one at a time, beating thoroughly after each addition.
- Combine the 2 tsp vanilla, 2 tsp almond extract, and 1/3 cup bourbon.
- Alternately add the 3 cups flour and the bourbon mixture to the creamed batter in thirds, beginning and ending with the flour. Beat on low speed until smooth after each addition until you get a very thick batter.
Step 2: Meringue and Baking
- In a separate, clean bowl, beat the 8 egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1 cup of Sugar and continue beating until stiff, glossy peaks form to create a meringue.
- Gently fold the thick egg yolk batter into the meringue in three additions until just combined and no white streaks remain.
- Turn the batter into the prepared pan over the Pecans.
- Bake for 1 hour and 30 minutes, or until a long wooden skewer inserted into the center comes out clean and golden brown.
- Let the cake cool in the pan for 20 minutes before turning it out onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 3 days or freeze for up to 2 months.
Original Recipe Scan
