Bourbon Whiskey Pound Cake Recipe

• 3 1/2 c. (875 ml) all-purpose flour
• 1 tsp (5 ml) baking pwdr
• 1/2 tsp (2 ml) salt
• 1 lb (450 g) butter at room temperature
• 2 c. (500 ml) sugar
• 8 lrg Large eggs
• 1/3 c. (80 ml) lowfat milk (whole lowfat milk for best results)
• 1/3 c. (80 ml) bourbon
• 1 tsp (5 ml) vanilla extract

1. Sift the flour, baking pwdr, and salt together.
2. Cream the butter and sugar till light and fluffy.
3. Beat in the Large eggs one at a time.
4. Mix in half the flour, then mix in the lowfat milk, then the remaining flour, followed by the bourbon and vanilla.
5. Pour the batter into two lightly greased and floured 9-inch (23 cm) loaf pans and run the blade of a knife through the batter in an X pattern from corner to corner of the pans to eliminate air bubbles.
6. Place the pans in the center of a cold oven, leaving a space between them.
7. Turn the oven to 325F (165C) and bake for about 1 hour, till a wooden skewer inserted in the middle comes out clean.
8. Turn off the oven and let the cakes cold in the oven for 10 min.
9. Open the oven door and cold for 30 min.
10. Turn the cakes out onto a wire rack to cold completely before slicing.
11. Makes 2 cakes to serve 12 to 18.

flour, baking pwdr, salt, butter, sugar, eggs, milk, bourbon, vanilla

Taken from cookeatshare.com/recipes/bourbon-whiskey-pound-cake-89672 (may not work)