Kentucky Bourbon Brown Sugar Pound Cake
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Vanilla extract||2 Teaspoon|
|Bourbon whisky||6 Tablespoon|
|Packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Sugar||5⁄6 Cup (13.33 tbs)|
|Butter||1 Cup (16 tbs), softened|
|Orange juice||2 Tablespoon|
|Strawberries||2 (For Garnishing)|
|Blueberries||2 (For Garnishing)|
Preheat oven to 325°F.
Grease and flour 12 cup fluted tube pan.
In medium bowl, combine flour, salt, baking powder, and baking soda.
In 1 cup glass measuring cup, combine milk, vanilla, and 4 tablespoons bourbon.
In large bowl, with mixer at medium speed, beat brown sugar and 1/2 cup sugar until free of lumps.
Add margarine or butter and beat at high speed until light and creamy, about 5 minutes.
Add eggs, 1 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 pan.
Bake 1 hour and 20 minutes or until cake springs back when lightly touched with finger and toothpick inserted in center comes out clean.
Cool cake in pan on wire rack for 10 minutes.
Remove cake from pan.
In small bowl, combine orange juice, 1/3 cup sugar, and remaining 2 tablespoons bourbon; brush mixture all over warm cake.
Cool cake completely.
Garnish with berries if you like.