Honey Vanilla Pound Cake with Bourbon Whipped Cream

Oh baby, is this cake good. 

As soon as I saw this recipe on Brown Eyed Baker, I knew I wanted to try it, but with my "must try" recipe collection overflowing, it had been put on the back burner for a couple of months. Finally, the perfect occasion came a few weeks ago when my in laws visited our home. My mother-in-law is allergic to chocolate so I knew I needed a non-chocolate dessert that would be decadent and satisfying. This was the perfect choice. Dense and moist, not overly sweet, with a sparkling golden almost carmelized crust. What more could you ask for in a pound cake?

This pound cake is very versatile. You can serve it with ice cream, any kind of fresh fruit, chocolate sauce, or honey. For ours, we smushed up some blackberries mixed with a little sugar then topped with homemade bourbon whipped cream. Delicious.

P.S. If you're scared of making homemade whipped cream, please, please, don't be! It is easy-peasy and so worth the few extra minutes of time. In fact, go ahead and do yourself a favor and whip up some cream right now. I guarantee you won't be sorry. 

Honey Vanilla Pound Cake:

Serves 12

Recipe adapted from Brown Eyed Baker

Ingredients:

3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 sticks (1 cup) unsalted butter, at room temperature
2 1/2 cups granulated sugar

1/2 cup brown sugar
1 cup Breakstone’s sour cream
6 large eggs
2 teaspoons vanilla extract
2 Tablespoons honey

Directions:

1. Preheat oven to 325 degrees. Grease two 8" loaf pans. 

2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. 

3. In the bowl of an electric mixer, cream together the butter and two sugars on medium speed until light and fluffy, about four minutes. 

4. In another bowl, whisk together sour cream, eggs, vanilla, and honey. 

5. With the mixer on low speed begin to mix the dry mixture alternately with the wet mixture into the creamed butter and sugar. Start and end with the dry mixture. Mix until just combined. 

6. Pour the mixture into the prepared pan and bake for 1 hour and 10 minutes, or until a thin knife inserted into the center comes out clean. Be sure to bake clear through! The center should not be jiggly or wet at all. (I've under baked this before and ended up with a sunken middle). 

7. Cool completely before serving. Serve with fruit, ice cream, whipped topping, or homemade bourbon whipped cream. 

Bourbon Whipped Cream

Recipe by bakeeatrepeat.blogspot.com

Ingredients:

1 cup heavy cream

1 heaping Tablespoon confectioners sugar

1-1 1/2 Tablespoons bourbon 

Directions:

1. In the bowl of an electric mixer beat heavy cream on high speed until stiff peaks begin to form. 

2. Add confectioners sugar and beat until stiff peaks form. 

3. Gently fold in bourbon. For a stronger flavor, add the full amount. For a subtler flavor, add a smaller amount. 

4. Chill until ready to serve. 

*Note: This recipe can be done without the aid of an electric mixer. Simply whisk cream by hand.