Brown Sugar Pound Cake with Bourbon-Caramel Glaze
 
Makes 1 (10-Inch) Cake
Ingredients
  • 3 cups all-purpose flour*
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1½ cups salted butter, softened
  • 1 (16-ounce) package dark brown sugar
  • ½ cup granulated sugar
  • 5 large eggs, room temperature
  • Bourbon-Caramel Glaze (recipe follows)
  • Garnish: praline pecans
Bourbon-Caramel Glaze
  • 1 cup firmly packed dark brown sugar
  • ½ cup salted butter
  • ¼ cup evaporated milk
  • 1½ cups confectioners’ sugar
  • ¼ teaspoon kosher salt
  • 1 to 2 tablespoons good-quality bourbon
Instructions
  1. Preheat oven to 325°.
  2. In a medium bowl, combine flour, baking powder, and salt.
  3. In a glass measuring cup, stir together cream and vanilla.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, about 2 minutes; scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Increase mixer speed to medium-high, and beat until light and fluffy, 2 to 3 minutes. With mixer on low speed, gradually add flour mixture alternately with cream mixture, beginning and ending with flour mixture, beating just until combined after each addition. (Do not overmix.)
  5. Generously spray a 10-inch tube pan with baking spray with flour. Spoon batter into prepared pan.
  6. Bake until a wooden pick inserted near center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in pan for 20 minutes. Remove from pan, and place on a serving plate. Let cool completely.
  7. Drizzle desired amount of Bourbon-Caramel Glaze over cooled cake. Immediately garnish with pecans, if desired.
Bourbon-Caramel Glaze
  1. In a medium saucepan, place brown sugar, butter, and evaporated milk. Bring to a boil over medium heat, whisking constantly; cook for 1 minute. Remove from heat, and whisk in confectioners’ sugar and salt until smooth. Add bourbon, and gently whisk until well combined. Let cool until slightly thickened, 2 to 3 minutes. Use immediately.
Notes
*We used White Lily All-Purpose Flour.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/brown-sugar-pound-cake-with-bourbon-caramel-glaze/