Bourbon Pound Cake – a delicious recipe with raisins, flour, butter, milk, candied fruit, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine raisins, fruit and bourbon in a bowl; soak several hours.
2
Grease and flour a 10-inch angel cake tube pan.
3
Sift flour, baking powder and nutmeg onto waxed paper.
4
Beat butter and sugar until light and fluffy.
5
Stir in the flour mixture alternately with the milk, beating until smooth after each addition.
6
Stir in fruit, bourbon and nuts.
7
Turn into the pan. Bake in a preheated 300u00b0 oven for 2 hours and 10 minutes or until top springs back when lightly touched.
8
Cool in the pan on a rack for 20 minutes.
9
Remove and cool completely.
10
Wrap the cake in bourbon soaked cheesecloth and over wrap with foil.
11
Store in the refrigerator for 3 to 4 weeks.
12
Frost with glaze, if you wish.
2344
kcal
Calories
119
g
Fat
281
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 1/2 c. raisins, 3 1/2 c. sifted flour, 3/4 c. butter, softened, 1/3 c. milk, and more.
Yes, Bourbon Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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