Vanilla buttermilk pound cake with bourbon soaking glaze from Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors (page 52) by Tish Boyle

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for paste or vanilla beans.

  • mamacrumbcake on May 06, 2017

    This is a really good cake! It's not hard to make—basically a pound cake with two tweaks: making the vanilla sugar and the vanilla bourbon glaze. It is very fragrant with vanilla, and the bourbon complements it beautifully! When the glaze cools, it makes a slightly crackly, sugary crunch which is a perfect foil for the tender cake. The cake itself is so good that I can see myself skipping the glaze if I were making it for home. The recipe says the cake needs to bake for an hour but mine needed an hour and 15 minutes.

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