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Krupnikas Butter Pound Cake

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Posted By: ChefSteph
Posted In:  Desserts
Page Views:  900 views
Preparation Time:  30 minutes
Cooking Time:  30 minutes

Other Info

Spirit: Schaarski's Krupnikas



1 pound (4 sticks) unsalted butter, chilled but soft to the touch

1 pound powdered sugar

6 large eggs, at room temperature

2 2/3 cups cake flour, sifted once after measuring

1/2 teaspoon salt

2 teaspoons vanilla

cup Krupnikas




1 cup butter

½ cup honey

2 cups powdered sugar

⅓ cup cornstarch

½ cup cold full fat sour cream

2-4 TBS Krupnikas




Place a rack in the center of the oven, and heat the oven to 350 degrees. Grease a 10-inch tube pan with soft butter, and dust with flour. Shake out the excess flour and set the pan aside.

Cut the sticks of butter into 6 to 8 tablespoons each, and place all the butter in the bowl of an electric mixer. Beat on medium-high until the butter is in one mass, 1 minute. 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. 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.


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


With the machine off, add the flour to the mixture. Add salt. Mix on low speed to incorporate the flour, 30 seconds. Add the vanilla, and on low speed blend 15 seconds more.


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.


Bake until the cake is well browned and the center springs back to the touch, 58 to 62 minutes. A toothpick inserted should come out clean. Remove the cake from the oven, and let it cool in the pan for 20 minutes. 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. Brush the cake with LOTS of the Krupnikas Liqueur. Frost with honey butter cream if you like. Let cool 30 minutes to 1 hour before slicing.


Beat all the butter and honey together until creamy. Sift the powdered sugar and cornstarch together and add it slowly to the butter mixture while beating on low speed.  Add the sour cream and liqueur. If needed add more powdered sugar to thicken.

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