Kentucky Bourbon Pound Cake

  • Yield 16 servings

This delicious pound cake is spiked with boubon whiskey.


3 1/2 cups sifted flour
1 1/2 teaspoons double acting baking powder
3/4 pound (1 1/2 c.) butter
1 tablespoon vanilla extract
1/2 teaspoon mace
1 pound plus 1 c. light brown sugar, firmly packed (3 1/4 c. total)
5 -- eggs
3/4 cup milk
1/4 cup bourbon
Bourbon Glaze:
1/3 cup granulated sugar
1/4 cup bourbon


  1. To prepare the cake.  Adjust rack 1/3 up from bottom of oven.  Preheat oven to 350F.  Butter a 10×4-inch tube pan; line with paper.  Butter the paper and dust with flour.  Sift flour with baking powder and set aside.  Cream butter with vanilla and mace.  Gradually add sugar.  Cream.  Add eggs, 1 at a time, beating well after each.  Add sifted dry ingredients in 3 additions and the combined milk and bourbon in 2 additions.  Beat after each addition only until smooth.
  2. Turn batter into the prepared pan.  Rotate pan briskly several times to level batter.  Bake for 1 hour and 25 minutes, until tester comes out clean and top springs back firmly when touched.  Cool in pan for 10 to 15 minutes.  Cover with a rack and invert.  Remove pan and paper, leaving the cake upside down.  Place cake on rack over a large piece of wax paper or foil.  Prepare Bourbon Glaze and brush all over warm cake.  Let stand overnight before serving.
  3. To prepare the glaze.  Combine in small saucepan and heat only long enough to dissolve the sugar.  Brush warm glaze over pound cake.

Recipe reprinted with permission from Telephone Pioneers of America’s Calling All Cooks two (by:  Telephone Pioneers of America, Alabama Chapter No. 34., 1988).




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