Hennessy Pound Cake Recipe
This Hennessy Pound Cake Recipe blends vanilla, butter, eggs, and Hennessy into a soft, moist Bundt cake with sweet glaze.
Equipment
- Stand mixer or hand mixer
- Large mixing bowls
- Measuring cups
- Measuring spoons
- Rubber spatula
- Bundt pan
- Cooling rack
- Whisk
- Small saucepan
- Toothpick for testing doneness
Ingredients
Pound Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 1/2 cup brown sugar
- 5 large eggs
- 1 cup sour cream
- 1/3 cup Hennessy cognac
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Hennessy Glaze
- 1 cup powdered sugar
- 2 tablespoons Hennessy cognac
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Oven and Pan
- Preheat your oven to 325 degrees Fahrenheit.
- Grease and flour a Bundt pan thoroughly.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, and salt.
- Set aside.
Step 3: Cream Butter and Sugars
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- This usually takes about 4 to 5 minutes.
Step 4: Add Eggs
- Add eggs one at a time, mixing well after each addition.
Step 5: Add Flavorings
- Mix in the vanilla extract, almond extract, sour cream, and Hennessy cognac.
Step 6: Add Dry Ingredients
- Gradually mix the flour mixture into the wet ingredients.
- Mix until just combined.
- Do not overmix.
Step 7: Pour into Pan
- Pour the batter evenly into the prepared Bundt pan.
- Smooth the top gently.
Step 8: Bake the Cake
- Bake for 1 hour 15 to 1 hour 20 minutes.
- A toothpick inserted into the center should come out mostly clean.
Step 9: Cool the Cake
- Allow the cake to cool in the pan for 15 to 20 minutes.
- Carefully transfer to a cooling rack.
Step 10: Prepare the Glaze
- Whisk together powdered sugar, Hennessy, milk, and vanilla until smooth.
Step 11: Glaze the Cake
- Drizzle the glaze over the cooled cake.
- Allow the glaze to set before slicing.
Notes
- Use room-temperature butter and eggs for smoother batter.
- Do not rush the butter and sugar creaming step.
- Grease the Bundt pan thoroughly to prevent sticking.
- Measure flour carefully to avoid dry cake.
- Sour cream helps keep the texture moist.
- Do not overmix once flour is added.
- Let the cake cool before glazing.
- The flavor becomes even better the next day.
- Store the cake covered to maintain moisture.
- Use high-quality vanilla extract for richer flavor.