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Krupnikas Butter Pound Cake

Prep Time30 minsCook Time30 minsCategory
Spirits
 Schaarski's Krupnikas
Ingredients
 1 lb (4 sticks) unsalted butter, chilled but soft to the touch
 1 lb powdered sugar
 6 large eggs, at room temperature
 2 ⅔ cups cake flour, sifted once after measuring
 ½ tsp teaspoon salt
 2 tsp vanilla
  cup Schaarski's Krupnikas
For Icing
 1 cup butter
 ½ cup honey
 2 cups powdered sugar
  cup cornstarch
 ½ cup cold full fat sour cream
 24 tbsp Schaarski's Krupnikas
Directions
1

Place a rack in the center of the oven, and heat the oven to 350 degrees.

2

Grease a 10-inch tube pan with soft butter, and dust with flour. Shake out the excess flour and set the pan aside.

3

Cut the sticks of butter into 6 to 8 tablespoons each, and place all the butter in the bowl of an electric mixer.

4

Beat on medium-high until the butter is in one mass, 1 minute.

5

Stop the mixer and add the powdered sugar. Drape a kitchen towel over the top of the mixer so you don't get showered with sugar.

6

Start on low speed and blend the sugar to incorporate. Then increase the speed to medium and let the mixture beat until creamy, 2 to 3 minutes.

7

Crack one egg at a time and add to the butter mixture, beating on medium-low until blended.

8

Add another egg, beating again, and stop the machine after every two eggs are added, and scrape down the sides of the bowl with a rubber spatula. Repeat with the remaining eggs.

9

With the machine off, add the flour to the mixture. Add salt. Mix on low speed to incorporate the flour, 30 seconds.

10

Add the vanilla, and on low speed blend 15 seconds more.

11

Scrape down the sides of the bowl with the spatula, and turn the batter into the prepared pan, smoothing the top. Place the pan in the oven.

12

Scrape down the sides of the bowl with the spatula, and turn the batter into the prepared pan, smoothing the top. Place the pan in the oven.

13

Remove the cake from the oven, and let it cool in the pan for 20 minutes

14

Then run a knife around the edges, shake the pan gently to loosen the cake, and turn it out once, then again onto a rack to cool right-side up.

15

Brush the cake with LOTS of the Krupnikas Liqueur.

16

Brush the cake with LOTS of the Krupnikas Liqueur.

Icing
17

Beat all the butter and honey together until creamy.

18

Sift the powdered sugar and cornstarch together and add it slowly to the butter mixture while beating on low speed.

19

Add the sour cream and liqueur. If needed add more powdered sugar to thicken.

Ingredients

Spirits
 Schaarski's Krupnikas
Ingredients
 1 lb (4 sticks) unsalted butter, chilled but soft to the touch
 1 lb powdered sugar
 6 large eggs, at room temperature
 2 ⅔ cups cake flour, sifted once after measuring
 ½ tsp teaspoon salt
 2 tsp vanilla
  cup Schaarski's Krupnikas
For Icing
 1 cup butter
 ½ cup honey
 2 cups powdered sugar
  cup cornstarch
 ½ cup cold full fat sour cream
 24 tbsp Schaarski's Krupnikas

Directions

Directions
1

Place a rack in the center of the oven, and heat the oven to 350 degrees.

2

Grease a 10-inch tube pan with soft butter, and dust with flour. Shake out the excess flour and set the pan aside.

3

Cut the sticks of butter into 6 to 8 tablespoons each, and place all the butter in the bowl of an electric mixer.

4

Beat on medium-high until the butter is in one mass, 1 minute.

5

Stop the mixer and add the powdered sugar. Drape a kitchen towel over the top of the mixer so you don't get showered with sugar.

6

Start on low speed and blend the sugar to incorporate. Then increase the speed to medium and let the mixture beat until creamy, 2 to 3 minutes.

7

Crack one egg at a time and add to the butter mixture, beating on medium-low until blended.

8

Add another egg, beating again, and stop the machine after every two eggs are added, and scrape down the sides of the bowl with a rubber spatula. Repeat with the remaining eggs.

9

With the machine off, add the flour to the mixture. Add salt. Mix on low speed to incorporate the flour, 30 seconds.

10

Add the vanilla, and on low speed blend 15 seconds more.

11

Scrape down the sides of the bowl with the spatula, and turn the batter into the prepared pan, smoothing the top. Place the pan in the oven.

12

Scrape down the sides of the bowl with the spatula, and turn the batter into the prepared pan, smoothing the top. Place the pan in the oven.

13

Remove the cake from the oven, and let it cool in the pan for 20 minutes

14

Then run a knife around the edges, shake the pan gently to loosen the cake, and turn it out once, then again onto a rack to cool right-side up.

15

Brush the cake with LOTS of the Krupnikas Liqueur.

16

Brush the cake with LOTS of the Krupnikas Liqueur.

Icing
17

Beat all the butter and honey together until creamy.

18

Sift the powdered sugar and cornstarch together and add it slowly to the butter mixture while beating on low speed.

19

Add the sour cream and liqueur. If needed add more powdered sugar to thicken.

Krupnikas Butter Pound Cake
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Mississippi River Distilling Company

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