Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Bourbon Pound Cake
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- #41994
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound butter, at room temperature
2 cups sugar
8 large eggs
1/3 cup milk (whole milk for best results)
1/3 cup bourbon
1 teaspoon vanilla extract
directions
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 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 325 degrees F 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.
added by
showmee55
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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