Bourbon Brown Sugar Pound Cake Food

BOURBON HONEY CAKE

Steps:

• Preheat the oven to 350˚ F. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest and vanilla on medium speed for 1 minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice and ginger and blend. Combine the coffee, orange juice and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don't worry; the batter will be very liquid!
• Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 45 minutes to 1 hour, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond-side up on a flat serving plate. Serve at room temperature.

BOURBON HONEY CAKE

Steps:

• Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don't worry; the batter will be very liquid!
• Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.

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-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.

BOURBON POUND CAKE

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.

BROWN SUGAR POUND CAKE

Steps:

• HEAT oven to 350°F Spray 10-inch tube pan with flour no-stick cooking spray. Combine 2 1/4 cups brown sugar, sugar, 1 cup butter, shortening and 2 teaspoons vanilla in large bowl; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition.
• COMBINE flour, baking powder and salt in medium bowl; mix well. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Stir in pecans. Spread batter in prepared pan.
• BAKE 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool 1 hour or until completely cooled.
• MELT 1/4 cup butter in small saucepan over medium-low heat. Add 1/2 cup brown sugar; cook 2 minutes, stirring constantly. Add 1/4 cup milk; bring to a boil, stirring constantly.
• REMOVE saucepan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Drizzle over cooled cake.

BROWN SUGAR POUND CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees, with the rack in the middle. Line the bottom of a 10-inch tube pan with parchment and coat the pan and paper with nonstick spray.
• Cut the butter and shortening into thick slices and add to an electric mixer fitted with the paddle attachment. Cream for 3 or 4 minutes on medium speed, then add the sugars, 1/2 cup at a time, beating 1 to 2 minutes between each addition. Add the eggs one at a time, and beat 1 to 2 minutes between each addition.
• Whisk the flour and baking powder together. With the mixer on low speed, add the flour mixture and milk, alternately, to the batter, in 3 additions. Raise speed and mix for an additional minute. Lower speed again, add the vanilla, and beat another minute.
• Scrape batter into the prepared tube pan. Bake for 70 minutes, or until a skewer inserted close to the center withdraws clean. Cool in the pan for 15 minutes, then invert onto a wire rack. Cool completely before frosting.
• For frosting: Wash the mixing bowl and paddle, then re-attach to the mixer. Cream the butter and cream cheese on medium speed until light and creamy, then add the vanilla. Add the powdered sugar 1/2 cup at a time, beating until smooth after each addition. When cake is completely cool, frost.

BROWN SUGAR POUND CAKE

Steps:

• Heat oven to 350°F Lightly grease and flour a 1 1/2 quart loaf pan and set aside.
• Whisk eggs together in a bowl; set aside.
• Cream butter and brown sugar on medium speed until light and fluffy, about 2-4 minutes.
• Add vanilla and mix until combined.
• Drizzle in beaten eggs, a little at a time, mixing to incorporate.
• In a medium bowl mix flour, baking powder and salt.
• Add flour mixture to butter mixture and mix on low speed, until just mixed.
• Spread batter evenly into prepared loaf pan.
• Bake until cake is browned and a toothpick comes out clean-about 1 hour 10 minutes.
• Remove from oven and let pan cool completely for 1 hour.
• Run a knife around the inside of the pan and turn out the cake.
• Let cool and serve.

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.