Kentucky Pound Cake

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Makes: 16  servings Prep 20 mins Bake 350°F1 hr 20 mins


  • 3 1/4 cups  all-purpose flour
  • 1 1/2 teaspoons  baking powder
  • 1 1/2 cups  butter (no substitutes), softened
  • 1 tablespoon  vanilla extract
  • 1/2 teaspoon  ground mace or nutmeg
  • 3 1/4 cups  packed brown sugar
  • 5 large eggs
  • 3/4 cup  milk
  • 1/4 cup  bourbon
  • 1/3 cup  granulated sugar
  • 1/4 cup  bourbon


1. Adjust oven rack to lower third of oven. Heat oven to 350 degrees F. Grease a 10x4-inch tube pan. Sprinkle pan with flour, tapping out excess.

2. Sift together flour and baking powder in a medium bowl. Beat butter, vanilla, and mace in large mixer bowl on medium-high speed, until smooth. At low speed, beat in brown sugar until blended. Increase speed to medium-high and beat mixture 3 to 4 minutes until creamy, scraping side of bowl. Add eggs one at a time, beating well after each addition.

3. Combine milk and bourbon in a glass measure. At low speed, beat in milk mixture, alternately with flour mixture, beginning and ending with flour mixture, scraping bowl twice, until batter is smooth.

4. Pour batter evenly into prepared pan. Bake 1 hour and 20 to 25 minutes, until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes. Run a knife around edge of pan and invert cake onto rack, then invert cake again right side up.

5. For glaze, combine sugar and bourbon in a small saucepan. Cook until sugar dissolves. Brush warm glaze over warm cake. Cool. Makes 16 servings.

Make Ahead Tip

  • Cake can be made ahead. Wrap well and freeze up to 2 weeks. Unwrap and let stand at room temperature 4 to 5 hours before serving.

Nutrition Facts

  • Servings Per Recipe 16
  • cal.(kcal)475,
  • Fat, total(g)20,
  • chol.(mg)115,
  • sat. fat(g)12,
  • carb.(g)68,
  • fiber(g)1,
  • pro.(g)5,
  • sodium(mg)265,
  • Percent Daily Values are based on a 2,000 calorie diet
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