spun_cookie Posted November 23, 2008 Share Posted November 23, 2008 Cake:8 tablespoons bourbon (your choice – wheated would be best)5 large eggs1 cup butter3 cups all purpose flour1/2 cup milk3/4 teaspoon salt1/2 teaspoon baking powder1/2 teaspoon baking soda2 teaspoons vanilla extract1 1/2 cups dark brown sugar, packed1/2 cup granulated sugarGlaze:1/3 cup granulated sugar4 tablespoons BourbonPreheat oven to 325 degrees FSpray pan with non stick sprayStir together flour, salt, baking powder and baking soda. Set aside.Combine milk, vanilla and Bourbon.Mix on high (beat) butter and sugars until creamyAdd eggs one at a timeMixing on low flour and milk mixtures (alternately)Pour into pan.Bake for ~80 minutes checking regularly after 1 hourMix glaze ingredients and brush on cake. Link to comment Share on other sites More sharing options...
polyamnesia Posted November 25, 2008 Share Posted November 25, 2008 i might try this soon!at school we had a thanksgiving potluck...i took a Trader Joe's Orange and Cranberry bread but added an ingredient: a good dose of ELIJAH CRAIG 12...and it gave the bread a more 'rum-cake' texture...stickier. glad to say it was a hit.someone else had homemade cranberry sauce...but with cognac added! never heard of that, but it was stout...i called it a 'pilgrim jello shot'....:grin: Link to comment Share on other sites More sharing options...
spun_cookie Posted November 27, 2008 Author Share Posted November 27, 2008 It is great! Made it last night and it rocks!!!.... Used Weller Centennial from Julios and my wife loves it as well.... I will when her over one bourbon recepee at a time Link to comment Share on other sites More sharing options...
OscarV Posted November 27, 2008 Share Posted November 27, 2008 It is great! Made it last night and it rocks!!!.... Used Weller Centennial from Julios and my wife loves it as well.... I will when her over one bourbon recepee at a timeI guess I got lucky, my wife likes bourbon, last night she had some Stagg, neat.I waited until she had a few sips then I let her see the proof on the label, she couldn't belive it.Also Centennial is her favorite. Link to comment Share on other sites More sharing options...
ggilbertva Posted November 28, 2008 Share Posted November 28, 2008 Emerald,Thanks for the recipe. I'm gonna try it this weekend. Link to comment Share on other sites More sharing options...
ggilbertva Posted November 30, 2008 Share Posted November 30, 2008 I just pulled the first of two loaf's out of the oven. Poured over the glaze and took a sample. Yeeeeeeeuuuuummmy. My mother in law is over and we were shoving down pieces of the bourbon loaf. My wife tried and spit it out...."I can taste the bourbon..yuck". Great recipe, easy to make and delicious. I used Maker's Mark bourbon. Link to comment Share on other sites More sharing options...
bonneamie Posted December 21, 2008 Share Posted December 21, 2008 I made this recipe Friday (snow day). I thought it was quite tasty, but not overwhelmingly bourbony. A keeper recipe!! Link to comment Share on other sites More sharing options...
Josh Posted December 22, 2008 Share Posted December 22, 2008 I made this recipe Friday (snow day). I thought it was quite tasty, but not overwhelmingly bourbony. A keeper recipe!!I'm still devouring that thing. Mui bourbonso deliliciouso as they say in Poland.:skep: Link to comment Share on other sites More sharing options...
cigarnv Posted February 5, 2009 Share Posted February 5, 2009 Emerald, whipped up one of these this past weekend... used some current OF Prime 80PF ....per your wheater suggestion. Damn good pound cake. I find pound cakes freeze quite well in serving size pieces. We polished off about 1/2 the cake and had to freeze the rest or it would have been gone. Link to comment Share on other sites More sharing options...
George Posted February 5, 2009 Share Posted February 5, 2009 This sounds really good. Link to comment Share on other sites More sharing options...
spun_cookie Posted February 5, 2009 Author Share Posted February 5, 2009 Emerald, whipped up one of these this past weekend... used some current OF Prime 80PF ....per your wheater suggestion. Damn good pound cake. I find pound cakes freeze quite well in serving size pieces. We polished off about 1/2 the cake and had to freeze the rest or it would have been gone. I think the lower proof bourbons are the way to go. My wife grabbed the OWA for the last one we made and it was a little strong (for some folks). I think I will keep it to the 80-95 proofers from the next time. Glad you liked it sir... and yes, they do freeze well to help slow the consumption of them... Link to comment Share on other sites More sharing options...
ggilbertva Posted February 7, 2009 Share Posted February 7, 2009 I'm thinking we need a loaf or two of this for our get together later this month. Let's see....Stagg bourbon loaf has a nice ring to it. Link to comment Share on other sites More sharing options...
cigarnv Posted February 8, 2009 Share Posted February 8, 2009 Greg... Stagg... Your oven would explode!!!! I did mine in a bunt pan and it came out perfect after an hour of bake time. Link to comment Share on other sites More sharing options...
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