Amazingly moist with just the right splash of bourbon for a cold or rainy January day.
Bottoms Up!
Bottoms Up!
I found the basis for this recipe on My Mother's Apron Strings, a wonderful baking blog created by my friend, Susan. I met Susan through her blog and the gift of her friendship has been one of the highlights of last year for me. I used Susan's recipe for Caramel Pumpkin Pound Cake with Warm Caramel Sauce as my inspiration for this BIWB, bourbon-infused pound cake. Friends in Baking: an amazing gift.
I changed Susan's recipe a bit and made a modification on the use of the sauce. I decided that I wanted to make a bourbon-soaked cake, so I used the same recipe for soaking sauce as in my Almost Tortuga Rum Cake. I also switched things up and used vanilla bean paste, again one of the BIWB secret ingredients. I love this stuff!
Thankfully, the Old Crow is almost gone...
On to the "real" stuff: Jim Beam!!
Sharing this recipe over at Cake of the Week's Baking with Spirit Challenge for October: Autumnal! Check out all the creative and boozy Baking with Spirit Challenges!
