This is a really simple pound cake with a Kentucky influence (the 1/2 cup of bourbon...lol), but it makes a very elegant presentation. This pound cake is good served by itself or with a scoop of ice cream or some nice sweetened fresh fruit! Here is what you will need for this cake:
1 cup butter, softened (2 sticks)
1/2 cup shortening
2 cups light brown sugar
1 cup white sugar
5 large eggs
1 (5 oz.) can evaporated milk
1/2 cup good bourbon
3 cups all purpose flour
1 tsp. baking powder
1 tsp. salt
2 tsp. vanilla flavoring
1/4 cup confectioner's sugar (for topping)
Preheat oven to 325 degrees.
Beat the butter and shortening with an electric mixer. A heavy duty stand mixer works best for this cake. Gradually add the brown sugar and white sugar and beat until it's creamy. Add eggs one at a time and beating after each addition.
In a separate bowl stir together the evaporated milk and bourbon. In another bowl, sift together the flour, baking powder and salt.
Add the flour mixture and the milk/bourbon mixture a little at a time to the butter and egg mixture, alternating between the two and ending with the flour. Add in the vanilla and beat on low just until it is all blended. Do not over mix this cake or for too long.
Spray a 12 cup Bundt pan with nonstick baking spray that has flour in it. I prefer Baker's Joy. You can also grease it with shortening and then flour it. I just have the best results with the Baker's Joy and it's much easier. Pour the batter in the pan and place on the center rack in a 325 degree oven. Bake for 65 to 70 minutes or until a pick inserted in the center comes out clean.
Remove from oven and allow to cool in the pan for 15 to 20 minutes.
Turn out onto a cake plate and when it's completely cool sprinkle the top lightly with confectioners sugar.
Serve plain or...
Or with fruit or a scoop of your favorite ice cream!