Dorothee’s Bourbon Pound Cake with Emmer and Spelt Flours

I have had this recipe for more than 30 years.  When visiting a friend in Colorado those many years ago, she made this for us and shared the recipe.  A marvelous pound cake.  This is the perfect dessert to take when you are going to a pot luck or whatever. It travels easily and I’ve never met anyone who didn’t thoroughly enjoy it.

Following what has become my normal baking routine, I substituted heritage flours for the standard white flour.  However, I didn’t change the sugars.  This cake wasn’t an experiment; I wanted it as a holiday dessert. Therefore, I didn’t substitute agave for white sugar.  The problem was—since I wasn’t sure how the added moisture of the agave would affect the cake—I didn’t want to mess it up by making the dough too moist and the cake too dense or soggy. Besides, if I had to redo the cake, I would have had to run out to buy more eggs!  There was no time for that!

Yield: 1 pound cake or 3 loaf size cakes

Dorothee's Bourbon Pound Cade

Dorothee’s Bourbon Pound Cade

Ingredients:

8 eggs

2 ¾  cups + 2 Tbl granulated sugar

1 lb butter, softened

2 tsp vanilla extract – used my vanilla extract with a vodka base

2 tsp almond extract

1/3 cup bourbon – used Southern Comfort instead

1 cup emmer flour

2 cups spelt four

Directions:

Preheat oven to 350 degrees

Grease angel food pan

Separate egg whites and yolks

Beat    8 egg whites until firm

¾ cups sugar

             Put aside

Cream  1 lb butter

2 cups sugar + 2 Tbl

Add        8 egg yolks

                Put aside

Combine  2 tsp vanilla

2 tsp almond

1/3 cup Southern Comfort (or bourbon)

                    Put aside

Combine   1 cup emmer & 2 cups spelt flours in a medium sized bowl

Put aside

 

Alternate  the combined vanilla, almond, and Southern Comfort,

the combined 3 cups of flour,

and, finally, the butter, sugar & yolks mixture

Fold batter into egg whites

Bake 1 ½ hours in angel food tin.

After baking place cake upside down on a sturdy bottle until it’s cool.

375 degrees and decrease 1 Tbl flour only at 5,000 feet altitude

Final Note: Delicious!  I had made this pound cake for years using a good bourbon, and loved it.  However, in the last year or two, I’ve substituted Southern Comfort with excellent results.  Even friends, who normally didn’t eat much or any dessert, ended up asking for a second piece.  This will certainly please your guests.

Enjoy!

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