Diva's Brown Butter Bourbon Vanilla Pound Cake
INGREDIENTS
1 ½ cup butter, browned
¼ cup Vegetable oil
3 ½ cups granulated sugar 4 cups flour, sifted
2 tsp baking powder 1 tsp salt
5 eggs
3 tbsp. Bourbon Vanilla extract*
2 tbsp. Vanilla extract
1 tbsp. Princess Cake & Cookie extract**
1 tbsp. Butter Vanilla extract **
½ cup water
1 cup Bailey's Vanilla Creamer or Half and Half
DIRECTIONS
1.
Cook butter either the day before or 4 hours before and let it become firm.
Cook butter either the day before or 4 hours before and let it become firm.2.Eggs, butter, water and milk should be at room temperature. Preheat oven to 325° and prepare your bundt pan as usual.
Eggs, butter, water and milk should be at room temperature. Preheat oven to 325° and prepare your bundt pan as usual.3.Combine and sift together dry ingredients (flour, baking powder and salt) and set aside. (Personal Preference - I double sift these ingredients 3 times)
Combine and sift together dry ingredients (flour, baking powder and salt) and set aside. (Personal Preference - I double sift these ingredients 3 times)4.In another bowl combine eggs, water, extracts, oil, and milk. Mix together until well blended then set aside.
In another bowl combine eggs, water, extracts, oil, and milk. Mix together until well blended then set aside.5.In main mixing bowl, cream browned butter until smooth. Add sugar and mix together at medium high speed until fluffy (about 5-7 mins.).
In main mixing bowl, cream browned butter until smooth. Add sugar and mix together at medium high speed until fluffy (about 5-7 mins.).6.Begin alternately adding dry and wet ingredients to sugar and butter mixture, beginning and ending with dry ingredients. Intermittently scrape down the sides of the bowl. Mix thoroughly, for about 2 minutes at medium speed until batter is smooth.
Begin alternately adding dry and wet ingredients to sugar and butter mixture, beginning and ending with dry ingredients. Intermittently scrape down the sides of the bowl. Mix thoroughly, for about 2 minutes at medium speed until batter is smooth.7.(This cake batter may require a taller bundt pan). Pour cake batter into prepared bundt pan, and bake for 60 - 75 mins. or until knife can be inserted and comes out clean. Remove cake from oven and sit on cookie rack until cool.***
(This cake batter may require a taller bundt pan). Pour cake batter into prepared bundt pan, and bake for 60 - 75 mins. or until knife can be inserted and comes out clean. Remove cake from oven and sit on cookie rack until cool.***8.Drizzle with Vanilla Butter Glaze, or sprinkle with non-melting powdered sugar, slice and serve.
Drizzle with Vanilla Butter Glaze, or sprinkle with non-melting powdered sugar, slice and serve.9. This pound cake will be moist and firm, but not dense.
*You may replace Bourbon Vanilla extract with the same amount of plain bourbon.
(I handcraft my own Vanilla extracts.)
***If you are using a darker cake pan, you may require less cooking time.
Vanilla Butter Glaze
2 cups powdered sugar (sifted) Pinch of salt
3 tbsp butter
3 tsp vanilla extract
1 tsp Princess·Cake & Cookie
¼ cup half & half – warm
1.Cream together sugar, butter, shortening, and salt. Add extracts and milk. Add more milk if necessary.
Cream together sugar, butter, shortening, and salt. Add extracts and milk. Add more milk if necessary.2.Warm glaze in microwave for 10 seconds or until fluid enough to drizzle over cake easily, but not too runny.
Warm glaze in microwave for 10 seconds or until fluid enough to drizzle over cake easily, but not too runny.**Other Extracts
