Hennessy Pound Cake Recipe
Bake the ultimate dessert with this Hennessy Pound Cake Recipe—rich, buttery, and infused with cognac for a grown-up twist on a timeless classic.
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups & spoons
- Rubber spatula
- 10-inch Bundt pan
- Cooling rack
- Pastry brush (optional)
Ingredients
For the cake:
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened.
- 1 cup sugar makes it sweet
- 3 cups granulated sugar
- 5 large eggs room temperature
- 1 teaspoon pure vanilla extract.
- ½ cup Hennessy cognac
- 1 cup whole milk
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons cognac Hennessy
- 1 Tbsp milk as necessary to keep it together
- Optional garnish: powdered sugar dusting or a drizzle of caramel.
Instructions
- Coat the Bundt pan with a lot of grease and flour. Pound cakes are fond of sticking, and here is no place to economize. Preheat your oven to 325°F (163°C).
- Put the flour, baking powder, and salt in a medium bowl and whisk until smooth. Set aside.
- Combine the butter, shortening, and sugar in a large bowl and beat until light and fluffy. This is an important step- beat for about 5 min. Here, the magic begins, making that bit of broken bread.
- Add eggs one at a time and mix well after adding. Stir in the vanilla extract.
- At low speed, pour the flour mixture in three parts alternating milk and Hennessy. Begin and end with flour. Blend until combined- do not over blend.
- Add the batter to your Bundt pan and flatten the top. Bake approximately 70-80 minutes, or until a toothpick inserted in the middle of it comes out clean.
- As the cake cools, combine powdered sugar, Hennessy, and a splash of milk until smooth. When the cake is cool slightly, drizzle or brush the glaze generously over the top.
- Cut, eat, and have the ultimate blend of buttery cake and that silky Hennessy finish.