Best 5 Bourbon Brown Sugar Pound Cake Recipes

BOURBON BROWN SUGAR POUND CAKE

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

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.

BOURBON-AND-BROWN-SUGAR CAKE WITH BERRIES

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

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.

BROWN SUGAR POUND CAKE I

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.