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Bourbon-Glazed Brown Sugar Pecan Poundcake

sgwulff's picture

This is a lovely cake, but it is not a poundcake, at all.  I believe the recipe is misnamed; the ratios are completely off for it to be called a poundcake.  So be advised that if you were expecting a fine, tight crumb, it won't happen here!  That said, the cake is good.  It does need a dollop of whipped cream or vanilla ice cream as someone else suggested, and yes, an increase in salt as well.  Also, asking someone to be able to decipher correctly what 'lightly packed brown sugar' means as opposed to 'packed brown sugar' is too subjective.  Packed brown sugar weighs 8 ounces.  I'll make a subjective guess that the total brown sugar, packed, for this recipe could be 2 1/2 cups.  Also, this will serve more than 12.  I tested this recipe by making 1/2 the recipe in an 8x8 pan.  The result serves 9 generously.  I would be inclined to use a 16-cup bundt pan, rather than the 12-cup.  Or use the 12-cup and put excess batter into a muffin tin.  Fine Cooking has consistently produced well-researched recipes; this one missed the mark a bit.  It won't keep me from subscribing!!

Gretchen's picture

I haven't made this recipe, (post #70366, reply #1 of 1)

I haven't made this recipe, but in looking at it, i wonder why you say the ratios are "off" for it to be called a pound cake. I've made my share in my lifetime, and this is very similar to my DMIL's standard pound cake recipe  in sugar, butter, eggs, flour. 
An 8X8 pan would serve 9 nicely of course--like brownies.  I would not expect a "pound cake like crumb when baked in that pan.And I imagine a bundt pan would serve more than 12, depending on how you sliced it.

The picture looks like a "pound cake crumb" to me.  I just don't think pound cake is always a very dense tight crumb.

Gretchen