Directions:
- Preheat oven to 325°F with rack in middle. Butter and lightly flour an 8 1/2- by 4 1/2-inch loaf pan.
- Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes.
- Whisk together flour, baking powder, and salt.
- Beat together brown butter and sugars with an electric mixer until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and then the bourbon (!). At low speed, mix in flour mixture until just incorporated.
- Transfer batter to pan, smoothing top, then rap pan on counter to settle batter. Bake until golden-brown and a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours.
- Cool in pan 30 minutes, then invert cake onto a rack and cool completely, right side up, 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 930.74 Kcal (3897 kJ) | ||
| Calories from fat | 484.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.88g | 83% | |
|---|---|---|---|
| Cholesterol | 184.37mg | 61% | |
| Sodium | 326.15mg | 14% | |
| Potassium | 268.75mg | 6% | |
| Total Carbs | 106.16g | 35% | |
| Sugars | 51.74g | 207% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 7.75g | 15% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 5.4mg | 30% | |
| Calcium | 109.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 462.17 Kcal (1935 kJ) | ||
| Calories from fat | 240.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.75g | 83% | |
|---|---|---|---|
| Cholesterol | 91.55mg | 61% | |
| Sodium | 161.96mg | 14% | |
| Potassium | 133.45mg | 6% | |
| Total Carbs | 52.72g | 35% | |
| Sugars | 25.69g | 207% | |
| Dietary Fiber | 0.69g | 6% | |
| Protein | 3.85g | 15% | |
| Vitamin A | 0.3mg | 21% | |
| Iron | 2.7mg | 30% | |
| Calcium | 54.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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