I discovered Nancie McDermott while browsing the housewares department at Macy’s. Well actually, it was her cookbook, “Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations” that caught my eye. There was the most luscious coconut cake on the cover…but I felt all of the cake recipes were made for me! There were sections for bundt cakes, chocolate cakes and layer cakes, oh my! The book was just heavenly; and I couldn’t leave without it. Its small size (about 8×8 inches) and soft cover work well for me. I use a chip clip to keep my page marked while baking…and voila!
I’m happy to share her recipe for the Bourbon Pound Cake. It is absolutely moist and scrumptious. The Nordic Bundt Pan perfectly highlights the elegance of the cake. If you don’t have bourbon on hand, no worries. Apple cider can be used as a substitute. Nancie will tell you all about it!
Ingredients
- 3 cups sifted all purpose flour
- 2 teaspoons baking powder
- 1 cup (two sticks) butter, softened
- 1/3 cup shortening
- 3 cups sugar
- 5 eggs
- 1-3/4 cup milk
- 1/4 cup bourbon or apple cider
- 2 teaspoons vanilla extract
Directions
- Preheat oven to 325 degrees. Grease and flour bundt pan.
- Cream the butter and shortening until smooth. Then slowly add 3 cups of sugar, beating about 4-7 minutes or until fluffy.
- Add the eggs, one at a time, continuing to beat the mixture.
- Combine the flour and baking powder in separate bowl and stir with a fork.
- Alternate adding the flour mixture with the milk while continuing to beat as it blends together.
- Stir in the bourbon.
- Pour the batter into the bundt pan and give it a couple of taps on the cabinet to get the bubbles out.
- Bake at 325 degrees for 60 minutes or until the cake is golden brown, springs back when touched in the center and a wooden sewer comes out clean.
- Place the cake, in the pan, on a wire rack or folded kitchen towel to cool completely. Gently loosen the cake from all sides and turn it onto a cake stand or serving plate, top side up.
Don’t forget to check out Nancie’s website and blog for more great recipes!
Bourbon Pound Cake
Nancie McDermott's Bourbon Pound Cake is absolutely moist and scrumptious. The Nordic Bundt Pan perfectly highlights the elegance of the cake.
Ingredients
- 3 cups sifted all purpose flour
- 2 teaspoons baking powder
- 1 cup (two sticks) butter, softened
- 1/3 cup shortening
- 3 cups sugar
- 5 eggs
- 1-3/4 cup milk
- 1/4 cup bourbon or apple cider
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325 degrees. Grease and flour bundt pan.
- Cream the butter and shortening until smooth. Then slowly add 3 cups of sugar, beating about 4-7 minutes or until fluffy.
- Add the eggs, one at a time, continuing to beat the mixture.
- Combine the flour and baking powder in separate bowl and stir with a fork.
- Alternate adding the flour mixture with the milk while continuing to beat as it blends together.
- Stir in the bourbon.
- Pour the batter into the bundt pan and give it a couple of taps on the cabinet to get the bubbles out.
- Bake at 325 degrees for 60 to 70 minutes or until the cake is golden brown, springs back when touched in the center and a wooden sewer comes out clean.
- Place the cake, in the pan, on a wire rack or folded kitchen towel to cool completely. Gently loosen the cake from all sides and turn it onto a cake stand or serving plate, top side up.
Nutrition Information:
Yield:
10-12Serving Size:
1 sliceAmount Per Serving: Calories: 674Total Fat: 29gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 149mgSodium: 304mgCarbohydrates: 94gFiber: 1gSugar: 63gProtein: 9g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.