Pound Cake with Bourbon
by Editorial Staff
Pound cupcakes get their name from the fact that they were originally made with one pound of main ingredients. In the modern version, the amount of ingredients is varied and baking powder is added, due to which the structure of the cake becomes looser and airy. The excellent taste of the king of muffins remains unchanged.
Ingredients
- Flour – 3 cups
- Salt – ¾ teaspoon
- Baking powder – ½ teaspoon.
- Soda – ½ teaspoon.
- Milk – ¾ glass
- Vanilla extract – 2 teaspoon
- Bourbon whiskey – ¼ glass + 2 tbsp
- Brown sugar – 1 ½ cups
- White sugar – ½ cup + 1/3 cup
- Margarine or sl. butter (softened) – 1 glass
- Eggs (large) – 5 pcs.
- Orange juice – 2 tbsp
Directions
- Preheat the oven to 180 degrees. Grease the cake pan with butter and sprinkle with flour. In a small bowl, combine flour, salt, baking powder and baking soda. In a glass, combine milk, vanilla extract and ¼ cup bourbon. In a large bowl, combine brown sugar and ½ white sugar.
- Add margarine and beat with a mixer for 5 minutes. Whisk, add eggs one at a time. Reduce speed to minimum and add flour and milk mixture. Pour the resulting mixture into a mold and bake for 1 hour 20 minutes until the cake turns brown. Check readiness with a wooden stick. Cool the finished cake for 10 minutes and remove from the mold.
- In a small bowl, combine orange juice, 2 tbsp bourbon and 1/3 cup white sugar. Grease the surface of the cake with this syrup and put it to rest (in a cool place). When serving, cut the cake into thin slices.
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