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George Pyne’s Bourbon Pound Cake with Bourbon icing

This poundcake calls you from across the room with the cloud of bourbon that is emanating from it. And deliciously moist and so simple to make, too!

Ingredients for cake:

3 cups sifted all-purpose flour

2 teaspoons baking powder

1 cup (two sticks) butter, softened

1/3 cup of shortening

3 cups of sugar

5 eggs

1  1/2 cups buttermilk

1/4 cup bourbon

2 teaspoons vanilla extract

Ingredients for Bourbon icing:

One 8-oz package (1 cup) cream cheese, softened

1/2 cup (1 stick) of butter, softened

3 1/2 cups of confectioners sugar

1/4 cup of Kentucky bourbon

1 teaspoon vanilla extract

How you make the cake:

1) Preheat oven to 350° and grease and flour a 10-inch tube pan. Sift the flour and baking powder together three times. Set aside.

2) Combine the butter and shortening together. When they are combined add a cup of sugar and create a thick, smooth consistency.

3) Add the remaining two cup into the mixer and mix well. Scraping the bowl often. Add the eggs, one at a time, to keep the batter smooth.

4) Add about a quarter of the flour mixture and beat at low speed until it disappears. Add about half the buttermilk, then another quarter of the flour mixture, then the rest of the buttermilk, then another quarter of flour mixture then the bourbon and the remaining flour. Keeping that same smooth, velvety consistency. Add the vanilla and scape the batter into the prepared pan.

5) Bake at 325° for 60 to 70 minutes or until the cake is golden brown, springs back when touched lightly in the center. The aroma wafting through the air will lure you into trying a slice. Place the cake, in the pan, on a wire rack or folded kitchen towel to cool completely before icing it. Gently loosen the cake from all sides and turn it ounto a cake stand or serving plate. Top side up. If you flip it over the cake will sink and become denser.

How you make the icing:

1) Cream together the cream cheese and butter in a medium bowl.

2) Add a third of the confectioners sugar and mix until smooth. Add half the bourbon and mix well. Add another third of the sugar and mix until smooth. Add the remaining bourbon. Add the rest of the sugar and vanilla and mix until smooth.

3) When the frosting is smooth cover and chill for at least 40 minutes before you ice the cake.

4) Ice the sides first and then the top. Chill the cake before serving so the icing hardens.

— Recipe adapted from Nancie McDermott’s “Southern Cakes” cookbook


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