White Russian Pound Cake--and a Vent!
Recipe type: Dessert
Cuisine: Cake
Adapted from Warren Brown
  • For the cake:
  • 15 oz (3 cups) AP flour
  • ¼ t baking soda
  • ½ t salt
  • 15 T whole milk (see directions, 1 cup minus 1 tablespoon)
  • 2 T Kahlua (coffee liquor), divided
  • 2 t vanilla
  • 8 oz (2 sticks) unsalted butter, softened
  • 21 oz (2½ cups plus 2 T) granulated sugar, preferably superfine (I did not have)
  • 6 large eggs
  • For the glaze:
  • 2 T Kahlua (coffee liquor)
  • 1 T vanilla vodka, such as Stoli
  • 5 T whole milk
  • 8½ oz (2 cups) confectioners’ sugar, plus more as needed
  1. Preheat the oven to 335 F, with the rack in the middle position. Grease and flour a 10 inch bundt pan (I use a spray like Baker's Joy). Set aside.
  2. Whisk together the flour, baking soda and salt. Set aside.
  3. Place the butter in a large mixing bowl or a stand mixer bowl. Cream with either a handheld mixer or a stand mixer until creamy. Add the sugar slowly, on medium low speed, over 5 minutes. Cream an additional 2 minutes until light and fluffy.
  4. Add the eggs one at a time, mixing on speed 2. Scrape down the sides and bottom of the bowl as needed.
  5. Place 1 tablespoon of Kahlua in the bottom of a liquid one cup measuring cup. Fill the the cup with whole milk to the 1 cup line and then add the 2nd tablespoon of Kahlua. Add the 2 teaspoons of vanilla.
  6. Beginning and ending with the flour mix, alternate between the flour and milk, 4 additions for the flour and 3 for the milk. Mix on low speed, scraping down the bowl as needed. After the last flour addition, mix on medium low for 20 seconds. Pour the cake batter into the prepared bundt pan. Smooth the top.
  7. Bake for 50-60 minutes, or until a cake tester inserted into the center of the cake comes out clean or with only a few crumbs attached. The sides of the cake should also begin pulling away from the pan.
  8. Let cool in the pan for 10 minutes, before turning out onto a cooling rack. Let cool completely.
  9. Make the glaze by whisking the ingredients together. If you want it thicker (I prefer thinner glazes), add more confectioners' sugar. Drizzle over the cooled cake. Let set.
Recipe by The Spiced Life at https://www.thespicedlife.com/white-russian-pound-cake-and-a-vent/