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
Heat the oven to 350 F. Mist an 8-inch loaf pan with cooking spray, then line the bottom and up the 2 long sides with kitchen parchment.