Best 5 Bourbon Brown Sugar Pound Cake Recipes

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When it comes to tantalizing taste buds, the classic bourbon brown sugar pound cake stands tall as an iconic culinary masterpiece. This delectable treat boasts a rich, decadent flavor that seamlessly blends the warmth of bourbon with the sweet, caramelized notes of brown sugar, all enveloped in a moist, velvety crumb. Whether you're seeking an elegant dessert for a special occasion or a cozy treat to indulge in on a leisurely afternoon, this mouthwatering cake is guaranteed to satisfy your cravings and leave you yearning for more.

Check out the recipes below so you can choose the best recipe for yourself!

BOURBON BROWN SUGAR POUND CAKE



Bourbon Brown Sugar Pound Cake image

A yummy recipe from Kentucky! Makes a great gift! I don't drink alcohol, but love to cook with it! Adapted from Mimi's cyber kitchen.

Provided by Sharon123

Categories     Dessert

Time 1h45m

Yield 1 cake

Number Of Ingredients 16

3 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup whole milk
2 teaspoons vanilla extract
4 tablespoons Bourbon
1 1/2 cups dark brown sugar, packed
1/2 cup sugar
1 cup butter, softened (2 sticks)
5 eggs
2 tablespoons orange juice
1/3 cup sugar
2 tablespoons Bourbon
strawberry (to garnish)
blueberries (to garnish)

Steps:

  • Preheat oven to 325°F.
  • Grease and flour a 12-cup bundt pan.
  • In a medium bowl, combine flour, salt, baking powder, and baking soda.
  • Combine the milk, vanilla, and 4 tablespoons bourbon.
  • In large bowl, with mixer at medium speed, beat brown sugar and 1/2 cup sugar until lump free.
  • Add butter and beat at high speed until light and creamy, about 5 minutes.
  • Add the eggs, one at a time, beating well after each addition.
  • At low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture.
  • Pour batter into prepared pan.
  • Bake 1 hour and 20 minutes or until cake springs back when toothpick inserted in center comes out clean.
  • Cool cake in pan on a wire rack for 10 minutes.
  • Remove cake from pan.
  • Frosting:.
  • In small bowl, combine orange juice, 1/3 cup sugar, and 2 tablespoons bourbon.
  • Brush mixture all over warm cake.
  • Cool cake completely.
  • Garnish with berries or other fruit for a pretty presentation.

BOURBON BROWN SUGAR POUND CAKE



Bourbon Brown Sugar Pound Cake image

i think i got this from fine cooking, but i'm not sure as i copied so many magazine recipes to try during this slow week at the office. in any event, with a few adaptions, this was delicious and quite easy to make using my kitchenaid mixer.

Provided by chia2160

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 15

12 ounces butter, room temperature, plus more
butter, for greasing the pan
3 1/2 cups flour, plus more
flour, for flouring the pan
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3 cups packed light brown sugar
5 eggs, at room temp
2 teaspoons vanilla
3/4 cup buttermilk
1/4 cup Bourbon
2 cups toasted pecans, chopped
1/3 cup Bourbon
1/3 cup confectioners' sugar

Steps:

  • preheat oven to 350.
  • in a large bowl mix flour, baking powder and sida and salt.
  • butter and flour a 12 cup bundt pan.
  • in a stand mixer add butter and whip for 2-3 minutes.
  • add sugar and mix 3 minutes more.
  • add eggs one at a time, scraping down bowl a few times.
  • add vanilla and mix until combined.
  • mix buttermilk and bourbon.
  • alternately add flour mix and buttermilk mix, starting and ending with flour.
  • add nuts and stir in well.
  • pour mixture into bundt pan and bake for 70 minutes until cooked.
  • cool in pan 15 minutes.
  • meanwhile make the glaze, heat bourbon and sugar together in micro for 1 minute or on stovetop to simmer, brush over warm cake.

Nutrition Facts : Calories 752.7, Fat 38.6, SaturatedFat 16.5, Cholesterol 149.7, Sodium 323.8, Carbohydrate 88.3, Fiber 2.7, Sugar 58, Protein 8.8

BOURBON-AND-BROWN-SUGAR CAKE WITH BERRIES



Bourbon-and-Brown-Sugar Cake with Berries image

The fruit on top of this cake is finished with a generous sprinkle of coarse sugar -- so when it's baked, it's like a big, crunchy muffin top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h40m

Yield Serves 8 to 10

Number Of Ingredients 12

1 stick unsalted butter, room temperature, plus more for pan
1 3/4 cups unbleached all-purpose flour
1 3/4 teaspoons baking powder
3/4 teaspoon kosher salt
1/3 cup granulated sugar
2/3 cup packed light-brown sugar
2 large eggs, room temperature
4 teaspoons bourbon, such as Maker's Mark
2/3 cup whole milk, room temperature
1 cup raspberries
1 cup blueberries
Fine sanding sugar, for sprinkling

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line with parchment; butter parchment. Whisk together flour, baking powder and salt.
  • Beat butter with granulated and brown sugars on medium-high speed until light and creamy. Add eggs, one at a time, beating to combine after each addition. Beat in bourbon. Add flour mixture in three batches, alternatingwith milk and beginning and ending with flour; beat until combined. Transfer batter to prepared pan. Sprinkle top with berries, pressing some down into batter. Sprinkle generously with sanding sugar. Bake until edges begin to pull away from pan and top springs back when lightly touched, 50 minutes to 1 hour.
  • Let cool in pan 20 minutes. Turn out onto a wire rack carefully (cake is quite fragile when warm); remove parchment. Turn cake top-side up; let cool completely, about 1 hour.

BROWN SUGAR POUND CAKE



Brown Sugar Pound Cake image

This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 15

1-1/2 cups unsalted butter, softened
2-1/4 cups packed brown sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
GLAZE:
3 tablespoons unsalted butter
1/4 cup chopped pecans
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
Dash salt
2 to 3 tablespoons half-and-half cream

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.

Nutrition Facts : Calories 473 calories, Fat 25g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 193mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.

BROWN SUGAR POUND CAKE I



Brown Sugar Pound Cake I image

A wonderful blend of brown sugar and pecans in this old-fashioned pound cake.

Provided by ARVILLALAR

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 9

2 cups light brown sugar
1 cup white sugar
1 ½ cups butter
5 eggs
1 teaspoon vanilla extract
1 cup milk
3 cups all-purpose flour
½ teaspoon baking powder
1 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
  • In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 59.2 g, Cholesterol 105.1 mg, Fat 24.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 12.1 g, Sodium 170.1 mg, Sugar 40.4 g

Tips:

  • For the best results, use high-quality ingredients. This means using good-quality flour, sugar, butter, and eggs. It also means using a good quality bourbon. Knob Creek, Maker's Mark, or Wild Turkey 101 are all good choices.
  • Be careful not to overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are well combined.
  • Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
  • Do not open the oven door during baking. Opening the oven door can cause the cake to fall.
  • Let the cake cool completely before serving. This will help to prevent the cake from crumbling.

Conclusion:

This recipe makes a delicious and moist pound cake that is perfect for any occasion. The bourbon and brown sugar give the cake a unique flavor that is sure to please everyone. Whether you are serving it for dessert or for a special occasion, this cake is sure to be a hit.

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