50+ Friends Club Cookbook -- Cakes and Frostings -- Kentucky Pound Cake

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Kentucky Pound Cake

From the Kitchen of: Boomer
Source: Ladies Home Journal 11/99

Cake:
3 1/4	cups	all-purpose flour
1 1/2	tsp.	baking powder
1 1/2	cups	Butter (no substitutes), softened
1	Tbps.	Vanilla extract
1 3 1/4	cups	brown sugar, firmly packed
3/4	cup	Milk
1/4	Cup	bourbon
GLAZE:
1/3	Cup	granulated sugar
1/4	cup	bourbon

Adjust oven rack to lower third of oven. Heat oven to 350°. Grease a 10x4" tube pan. Sprinkle pan with flour, tapping out excess.
Sift together flour and baking powder in a medium bowl. Beat butter, vanilla and mace in a large mixing bowl on medium-high speed, until smooth. At low speed, beat in brown sugar until blended. Increase speed to medium-high and beat mixture 3 to 4 minutes until creamy, scraping side of bowl. Add eggs one at a time, beating well after each addition.
Combine milk and bourbon in a glass measurer. At low speed, beat in milk mixture, alternately with flour mixture, beginning and ending with the flour mixture, scraping bowl twice, until batter is smooth.
Pour batter evenly into prepared pan. Bake 1 hour and 20 to 25 minutes, until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes. Run a knife around edge of pan and invert cake onto rack, then invert cake again right side up.
Make glaze: Combine sugar and bourbon in a small saucepan. Cook until sugar dissolves. Brush warm glaze over warm cake. Cool.
Yield: 16 servings