Black Girls Living Lavishly

This cake has delighted guests at my dinner table for many years. I adapted the recipe from Sugar Spun Run’s Pound Cake Recipe; mainly because I only have smaller bundt cake pans.

One year, I tried soaking pure vanilla beans in Kentucky Bourbon for a few months, and came away with the most delightful addition to the recipe.

You can use straight bourbon plus good pure vanilla extract (from Mexico or Madagascar) will add a depth of flavor that takes this recipe over the top. Enjoy!

Ingredients:

1 cup unsalted butter, softened

1 3/4 cups granulated white sugar

3 large whole eggs

3 large egg yolks

2 tablespoons vanilla extract

1/4 cup Kentucky bourbon

1/2 teaspoon salt

1 3/4 cups all purpose flour

Instructions:

Grease (use Crisco) and flour a bundt pan, shaking out the excess, and set it aside. Heat your oven to 340 degrees.

Use a hand or stand mixer to cream your butter until creamy.

Add your sugar, and beat the ingredients for 2 minutes. Mixture should be nice and fluffy.

Combine the eggs, egg yolks, vanilla extract, bourbon, and salt in a separate bowl. Break the yolks slightly with a fork.

Add a third of the egg mixture to the sugar and butter mixture, and mix until combined. Repeat this two more times until the ingredients are incorporated.

Gradually (in four parts), add your flour and beat to combine. Once all your flour is added, mix for another 5 minutes.

Pour your batter into your bundt pan. Bake at 340 degrees for 40 minutes or until a skewer comes out clean. It is important that you do not overbake this cake to ensure it remains moist.

Remove from the oven and sit to cool completely before serving. I like to serve with strawberries and fresh whipped cream, or ice cream.

-Chrystal Anderson