Auntie Bev's Signature Pound Cake with a Hennessy Glaze

Introduction:

I’ve never been particularly fond of sweets or desserts. Yet, growing up, one of my most cherished memories is the aroma of my Auntie Bev’s famous pound cake wafting through the house. Auntie Bev, with her warm smile, firecracker humor, and boundless love, would often gift me my own pound cake, and I treasured those moments dearly. No one could replicate the magic of her pound cake; hers was in a league of its own.

When she passed away in 2019, I discovered her pound cake recipe, written in her elegant, familiar handwriting on a simple scrap of paper. The simplicity of her recipe mirrored her approach to life—straightforward and full of love. Auntie Bev’s pound cake was always perfect, even without a glaze. On occasion, she would make a lemon or simple sugar glaze, adding a special touch.

In tribute to her, I decided to recreate this beloved recipe and infuse the glaze with Hennessy, a nod to her fondness for brandy and cognac. Every time I make this cake, I am transported back to those loving moments, feeling her presence and warmth. I miss her dearly and cherish the memories we created together. This cake is my ode to my Auntie Bev, and through it, her legacy lives on.

Ingredients:

For the Pound Cake:

• 3 cups of sugar
• 3 cups of flour (sifted)
• 3 sticks of butter (softened)
• 1 8 oz package of whipped cream cheese (or regular)
• 6 eggs
• 1 tsp of salt
• 1 tsp of vanilla extract

For the Hennessy Glaze:

• 3 tbsp unsalted butter
• 1 cup powdered sugar (sifted)
• 3 tbsp milk
• 1 tsp of Hennessy (or vanilla extract if preferred)

Directions:

1. Preheat Oven:
• Preheat your oven to 325°F (165°C).

1. Prepare the Batter:

• In a large mixing bowl, sift the flour and set aside.
• In another mixing bowl, beat the softened butter until smooth.
• Add in the cream cheese and sugar, and beat until fluffy, approximately 3 minutes.
• Beat in one egg at a time. It's recommended to crack each egg into a small bowl before adding it to the cake mixture.
• Add the salt and vanilla extract, then gradually add the sifted flour. Mix until well combined.

1. Bake the Cake:

• Spray a bundt cake pan with non-stick cooking spray or use a butter and flour mixture to grease the pan.
• Scoop the cake batter into the pan, ensuring it's evenly distributed.
• Place the pan in the middle of the oven and bake for 90 minutes.
• Use a toothpick to check if the cake is done. If it comes out clean, remove the cake from the oven and let it cool before flipping it over.

1. Prepare the Glaze:

• In a small saucepan, melt the butter over low heat.
• Stir in the powdered sugar, milk, and Hennessy (or vanilla extract). Mix until smooth.

1. Glaze the Cake:

• Once the cake has cooled, drizzle the Hennessy glaze over the top.
• Serve and enjoy!

Tips:

• Ensure all ingredients are at room temperature before beginning for a smoother batter.
• Use a toothpick to check the cake's doneness—insert it into the center of the cake; if it comes out clean, the cake is ready.

Serving Suggestions:

• Serve slices of the pound cake with a dollop of whipped cream or a scoop of vanilla ice cream.
• Enjoy with a cup of coffee or tea for a delightful treat.