I am a solid week late on posting about this cake which is especially sad because I made this cake a month ago. This month we were allowed to bake whatever cake we wanted from Cake Keeper Cakes because it would be our last month baking from that book. I chose a cake that I knew would be loved and enjoyed in our house: Walnut Whiskey Pound Cake. Sure enough, the cake was a huge hit. This is the type of cake that makes you feel all warm and fuzzy inside and I promise it's not because of the whiskey. All you really get from the whiskey is a nutty flavor but I will admit that you can taste the whiskey the longer the cake sits. Either way, the cake is perfect for drinking with a tall glass of milk or a cup of coffee.
Walnut Whiskey Pound Cake
Source: Lauren Chattman's Cake Keeper Cakes
1/4 cup sour cream
1/4 cup whiskey
3 large eggs
1 tsp pure vanilla extract
1 1/2 cups cake flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups packed light brown sugar
1/2 cup finely chopped walnuts
Preheat the oven to 325 degrees F. Grease a 9x5 loaf pan and dust with flour.
Combine the sour cream, whiskey, eggs, and vanilla in a large measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium mixing bowl.
Combine the butter and brown sugar in a large mixing bowl and cream with a mixer on medium-high until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
With the mixer on medium-low, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After last addition, mix for 30 seconds on medium. Stir in nuts.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is golden and a toothpick inserted int he center comes out clean, about 1 hour and 15 minutes. Let the cake cool completely.