Bourbon Pound Cake and Mint Juleps

I think I have found a new love! Simple, easy to transport, great with coffee in the morning or topped with fruit for a healthy snack, pound cake can do it all. I don't know how I overlooked this cake but now that i have found it I can NOT  stop researching recipes. So far I have made 2 of them both from the same book "Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations" by Nancy McDermott.
I can see how the search for the perfect pound cake can consume a person. I mean I have made two of these in a week and I am still searching out new recipes... Any of you have a favorite? Or some advice on recipes/ ingredients to avoid?
The first cake I made is a bourbon pound cake. Now, I don't usually drink booze. I do enjoy my hops but, bourbon? I don't know anything about it except that it sounded good in the cake title! So I have to wonder if I made a decent choice in my bourbon selection... I chose Ezra Brooks a sour mash bourbon. It was on sale and I liked the label. This is a really strong tasting bourbon, the sour notes do come through in the cake after a couple of days. The nice thing about baking with the bourbon was the lovely mint juleps I drank to fortify me while mixing the pound cake. My they are refreshing!
The cake came out moist/ light/ sweet but not cloying/ light vanilla and booze flavor but sour after taste due to the sour mash? / and a beautiful crumb with brown crust. Really just a lovely cake. But you know, it has shortening in it.. I'm not sure about this... is it necessary? cant I just up the butter and omit the shortening? lots of bakers swear by the stuff...
This cake was gobbled up by those who bore witness to its creation... so even with the sour mash and shortening I was the only one questioning if it was good enough.
If you would like the pound cake recipe  just let me know.
Mint Juleps off the interweb somewhere
Per julep cup:
2 jiggers of "good" bourbon
1t. confectioner's sugar, divided
6-8 sprigs of fresh mint
finely crushed ice

Place 3-4 sprigs of mint,1/2 t. of the confectioner's sugar, and just enough water to dissolve the sugar.
Crush the paste into the mint leaves.
Fill julep cup half full of crushed ice. Add remaining mint leaves, confectioner's sugar, and more ice to just about fill julep cup.
Pour bourbon over all until cup is full. Top with a final mint leaf.

No comments: