Drambuie Pound cake for High Altitude

Drambuie Pound cake is a moist, tender cake infused with a glaze of Drambuie. It is fantastic with a good cup of coffee or a spectacular dessert.

Course Bundt, Dessert

Cuisine American, Scottish

Keyword Bundt Cake, coffee cake recipe, Drambuie, drambuie recipe, Whattomunch

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 12

Ingredients

For the cake batter

3 cups Cake flour or all-purpose flour 2 ¾ cups minus 2 tablespoons.
½ teaspoon baking powder
½ teaspoon salt
1 cup 2 sticks unsalted butter, at room temperature
1 ¾ cups sugar
5 eggs at room temperature
¼ cup honey
¾ cup sour cream
1 tablespoon vanilla extract
½ cup Drambuie

For the glaze:

¼ cup 1/2 stick unsalted butter
¼ cup water
½ cup sugar
1 tablespoon freshly squeezed lemon juice
¼ cup Drambuie
Powdered sugar optional

Instructions

Preheat your oven to 350°.
Generously butter and flour a 10-cup tube or Bundt cake pan or use a baking spray with flour.
Using a whisk or fork, combine the cake flour, baking powder, and salt in a bowl and set aside.
Cream the butter and sugar until very light, fluffy, and creamy.
Beat in the eggs, one at a time, mixing until completely blended before adding the next.
Beat in the honey.
Add in half of the reserved flour mixture, stirring until just combined, followed by half of the sour cream.
Mix in the remaining flour and finally the sour cream, just combining until mixed. Be careful to not overmix, as the cake will become tough.
Stir in the vanilla and Drambuie.
Scrape the bottom and sides of the mixer bowl and briefly mix one last time.
Scoop the batter into the prepared pan.
Drop the pan onto the counter from about 3 inches a couple of times to eliminate any large air pockets.
Bake for about 55-65 minutes, until the edges are golden, and the top of the cake is cracked and firm (when lightly touched, it springs back, rather than sinking in), or use a cake tester inserted in the center that comes out clean.
Let the cake cool for 15 minutes before inverting it onto a cooling rack with a sheet pan underneath to catch excess drippings.
While the cake cools, make the glaze: In a saucepan, combine the butter, water, sugar, and lemon juice, over medium heat to melt the butter.
Bring the glaze to a boil for 1 minute to dissolve the sugar.
Let cool briefly, around 5 minutes. Then stir in the Drambuie.
Poke holes in the top of the still-warm cake with a skewer or toothpick and brush the glaze over. If there is any excess glaze you can scoop it back up and brush until there is no more glaze.
Let cool for at least an hour before eating to let the glaze soak into the cake.
Just before serving dust with Powdered sugar if desired.

Recipe Notes

This recipe was adjusted for high-altitude baking. To make it for you lowlanders, increase sugar to 2 1/2 cups, baking powder to 1 teaspoon, and decrease the sour cream to 2/3 cup. Baking times may vary slightly.