When we first encountered deep-fried, bourbon-soaked Twinkies, we were a little smitten. Until, that is, we realized we could do so much better.
Better as in ditching the highly processed snack cakes and substituting a truly amazing slab of homemade pound cake, all rich and dense and ready to sponge up some booze. Which is what we did next; we drizzled each slice with a generous glug of bourbon. And no need to use the good stuff here. Anything you’d consider using as a mixer will be fine.
An ample dose of butter to pan-fry our slices until nicely crisped and warmed doesn’t hurt their flavor, either. Now all you have to do is serve — warm, please! — with fresh berries and whipped cream or ice cream. Take that, Twinkies.
BUTTER-BROWNED BOURBON-BASTED POUND CAKE
Start to finish: 2 hours (30 minutes active)
Servings: 12
4 whole eggs, room temperature
2 egg yolks, room temperature
1 tablespoon water
1 cup sugar
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan frying
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon kosher salt
1 3/4 cup plus 2 tablespoons (8 ounces) all-purpose flour, sifted
3/4 cup bourbon
Berries, to serve
Whipped cream, to serve
Nutrition information per serving: 350 calories; 190 calories from fat (54 percent of total calories); 22 g fat (13 g saturated; 1 g trans fats); 155 mg cholesterol; 65 mg sodium; 27 g carbohydrate; 1 g fiber; 12 g sugar; 5 g protein.
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