Black Friday pound Cake
November 26, 2010, 1:57 pm
Filed under: Holidays, How To Land A Man

Ok. Now it’s the day after Thanksgiving and we’re all suffering Kitchen Overload.The fridge is stuffed with containers of green bean casserole, dressing and gravy, and a huge bag of collards that no one will eat so I’ll just leave them there until they get fuzzy and then throw them out. I have that much of my mother in me. Anyway, It’s Time To Start on Christmas stuff. First on the list: Pound cakes. Ok, Rootie, why do you make them a month (less a day)before Christmas? Won’t they go stale? In a normal universe, yes they would. However, this is The World According to Rootie and no, my pretties, they won’t. Because they are going to be soaked in a bourbon syrup and need to sit for a while. These cakes are Not For Children. If you want to make cakes for children, please refer to the Betty Crocker website. Thank you.

Bourbon Pound Cakes.
First, you start with a basic butter pound cake recipe. This one comes from The Joy of Cooking. Howver, if you have one you prefer, use it. Any pound cake will do as long as it is unflavored and you use BUTTER not margarine.

Have all your ingredients at room temperature.
Preheat the oven to 300F
Grease (use butter) and flour 4 small (y’know, those little bitty ones) loaf pans OR 1-6 cup tube or Bundt pan OR 1-6 cup loaf pan

Measure:
1-1/2 cups sifted cake flour (it’s finer than regular flour, tho I have used regular flour with good enough results, just be sure an sift it really well)
In a large bowl, beat until creamy, about 30 seconds:
1-1/2 sticks unsalted butter (12 tablespoons)
Graduallly sift in and beat on high speed until lightened in color and texture, 4-5 minutes:
1-3/4 cups powdered sugar

Beat in 1 at a time:
3 large eggs

Beat in:
1/2 teaspoon vanilla I’ma gonna go all Ina Garten on you and say “use GOOD vanilla” in other words, do not use imitation vanilla extract. Just…don’t.
Gradually add the flour, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.

Scrape the batter into the pan(s) and spread evenly.

Bake until a toothpick inserted into the center comes out clean.

50 minutes for the small loaf pans or tube pan, 55 to 60 minutes in a large loaf pan. I thought I’d try muffin pans, and the results were specacularly ugly. Stick with loaf pans.

Muffin pan cakes. Poor fings, tasty but wow...no.

Meanwhile, combine in a medium saucepan and cook over low heat until the mixture comes to a simmer and all the sugar is dissolved:
1 cup sugar
1/2 cup water
1 cup bourbon (or rum, brandy, scotch)
As soon as the sugar is dissolved, turn off the heat and let it cool.

Now, when the cake is done and still warm, (I am going to assume you’re making small loaves in throw-away foil pans because that’s how I do it and it’s easier in my opinion) use a skewer and poke holes all in the cakes. Pour 1/4 of the bourbon syrup over each cake, wrap tightly in foil or plastic wrap and put them in the back of your refrigerator and forget about them for at least 2 weeks. If you are making a large loaf or bundt cake, do the same thing but slip it into a gallon (or larger) zip-loc bag, and carefully mash or suck all the air out of it, and put it in the fridge.

You *can* serve it right away, but in my opinion it benefits from the quiet time.

If you’re very observant you’ll notice that there’s more than 4 cakes. That’s because I doubled the recipe when I made these. Make it exactly as it is above, and you’ll get 4 lovely mini loaves, perfect for gift giving.
Also, these are in the “How To Land A Man” catagory, because menfolk love them, what with the bourbon and all.

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