Recipe: Bourbon and Nutmeg Pound Cake

Recipe Source: Medrich, Alice.  Pure Dessert.  Artisan Press, New York, 2007 pp. 65 - 6.

I had no intention of posting this recipe today.  For those of you who don't know how I do this, I write up as many recipes as I can and save them in TypePad, so that if something comes up and I don't have time to sit down and write every day it's not the end of the world.  Right now I have 7 recipes saved in TypePad and 10 more that I still need to write up, all lined up and waiting.  I only made this recipe on Sunday, so by all rights I shouldn't be posting it for another two and a half weeks.  However, people who ate this cake were so very fond of it that I had to bump up my intended posting time.  Well, either that or make up a bunch more of these and maybe freeze them, which would work if I had freezer space. 

Anyway.  Like I said, this cake went over amazingly well when I served it at my friends' place on Sunday.  It's a very simple cake.  It was initially intended to show the flavor of kamut, except I couldn't find any kamut.  So I had to make one of the variations on the original that was suggested by the author.  I think that this cake, while admittedly quite good, would have been better with a more upscale bourbon than I had on hand.  I know that this photo is not my best work, but don't be fooled.  Make this cake, and reap the praise of your friends. 

Bourbon and Nutmeg Pound Cake (Serves 10; approx. $0.27/serving)

2 tablespoons whole milk

1 tablespoon bourbon - I used Jim Beam because that's what I had on hand

3 large eggs

1 1/2 teaspoons vanilla extract

3.5 ounces cake flour

1.75 ounces whole wheat flour

3/4 cup granulated sugar

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground nutmeg

13 tablespoons butter, softened slightly

Equipment:

• 4 - 5 cup loaf pan
• Immersion blender
• 2 bowls
• Pastry cutter

1. Position the rack in the lower third of your oven and preheat to 350. 
2. Combine the milk, bourbon, eggs and vanilla in one of the bowls.  Mix thoroughly.
3. Combine, then sift together the dry ingredients into the second bowl. 
4. Cut the butter into chunks.  Using the pastry cutter, cut the chunks of butter into the flour mixture. 
5. Pour in half the egg mixture.  Use the immersion blender to combine thoroughly. 
6. Add half the remaining egg mixture.  Combine thoroughly.
7. Add the remaining egg mixture.  Combine.
8. Scrape the batter into the pan and smooth it out.
9. Bake 55 minutes, or until a tester comes out clean.
10. Let cool, and enjoy. 

Comments

[The Duo Dishes]

We've been using Frangelico a lot because we have a huge bottle on hand. Sweet liquors make great additions to baked goods. The flavors are always really good.

[dhanggit]

Bourbon on a pound cake sounds delicious!!Gotta try this recipe!! thanks for sharing

[Ramya Vijaykumar]

Pound cake looks very tempting!!! I just addition of nutmeg to the cake!!!

[Kim]

Nothing like a good slice of cake that has Bourbon and nutmeg in it. On second thoughts, I'd like two slices of this cake.

[Natasha - 5 Star Foodie]

Yum! Bourbon and nutmeg flavors sound so wonderful! Too bad I just used up my bourbon, I have to get more and make this!

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[Sophie]

What a great & unusual idea!! Lovely looking cake! yum!

[Fearless Kitchen]

Sophie - Thanks!

Natasha - It's definitely worth getting more bourbon.... although it could be fun with something else!

Kim - Coming right up!

Ramya - The nutmeg was a fun addition. It made my diners think of eggnog, which isn't something you usually see much of in June but whatever, they liked it.

Dhanggit - Thank you! It was different, but good.

Duo - Frangelico would be great... If I had any left... :)

[Bren]

bourbon and nutmeg are such a great combo! classic! nice to find your blog!

[Angie's Recipes]

I like pound cake, not to mention about with bourbon!!

[Fearless Kitchen]

Angie - Yeah, the bourbon does add an extra dimension to this cake... I wish we'd had a better bourbon to use but what we had still worked well.

Bren - Thanks! There was some mention about making this again, closer to Christmas, and serving it with eggnog...

[Goldilocks Bakery]

Thank you for sharing this recipe.Such a perfect snack for my family.

-Ava

[Fearless Kitchen]

Ava - Thanks! I hope they like it!