A Pound Cake
Submitted by brianjwood on November 14, 2004 at 11:13 pm

DESCRIPTION
A Pound Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
TODAY'S RECIPE
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I've never made a pound cake, but I hope you will!
Cheers, Brian

Pound cakes can be a bit temperamental, and one of the keys to their success is to start baking them in a cool oven in order to allow the batter to come up to temperature gradually. This will also cause the cooking time to vary depending on how fast your oven heats, so be sure to check the cake for doneness as directed in the recipe.

All recipes this week are adapted from "Damon Lee Fowler's New
Southern Kitchen," Simon & Schuster, 2002
http://www.amazon.com/exec/obidos/tg/detail/-/0684871696/worldwiderecipes

Bourbon Pound Cake

3 1/2 cups (875 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) salt
1 lb (450 g) butter at room temperature
2 cups (500 ml) sugar
8 large eggs
1/3 cup (80 ml) milk (whole milk for best results)
1/3 cup (80 ml) bourbon
1 tsp (5 ml) vanilla extract

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 (23 cm) 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 (165C) 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.
Makes 2 cakes to serve 12 to 18.

Bon appetit from the Chef at World Wide Recipes