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Martha Stewart Makes Pound Cake 3 Ways | Martha Bakes S1E4 "Pound Cake"

today i'm going to show you three,recipes for pound cake,first the typical american pound cake,which uses a pound of flour a pound of,sugar a pound of eggs,and a pound of butter and turns out a,cake that's beautifully textured,a very nice tender crust and this cake,is a variation only because it has the,addition of,lemon zest in the batter and a rich,lemon glaze on top so good,you're going to love it the cream,cheese pound cake this one incorporates,cream cheese,into the batter it gives you a crust,that's unlike,any other cake it is really good,and this cake is made slightly,differently,incorporating blanched ground almonds,and semolina flour a tasty,alternative to the american pound cake,all this on martha bakes today,this is the typical american pound cake,it's,delicious fine textured moist,really good pound cake i love it,this is a traditional bakery pound cake,pan,and i have a dish of softened butter,and a soft bristled brush and i find,that this really works very effectively,to,get into the corners and the cracks of,any cake pan okay that one's done,preheat your oven by the way to 325,when you start mixing up the cake you,want that oven,very well heated now flour,oh a tablespoon or so in the pan,this is just all-purpose flour and shake,it,all over the whole pan,now to get out the excess you don't want,to leave any big,puddles of flour in there so shake it,out like that,and that is what the pan should look,like now we're using cake flour for this,cake,i prefer to find the cake flour that,does not have,any leavening in it i want to measure,sifted cake flour,so i'm sifting four cups,that's why you sift look at all those,lumps you don't want those in your cake,and now put that in another bowl now,we're going to,measure the flour so you just,dip in use the back of a knife,and cut that's one cup of cake flour,sifted there's just no shortcuts i mean,you cannot,not sift four,now we're going to add our baking powder,again fresh baking powder and you can,use a knife to,measure and this we're going to have,four teaspoons,so it's four and four so far two,three four,and one teaspoon of salt oops we have it,right here,and i use coarse salt you can use fine,salt but i find the kosher salt works,really well,okay so now sift this so that's one and,then we're gonna sift again,and now the next step is creaming the,butter and we have in this recipe three,sticks of butter that are,at room temperature and we have to add,two and three,quarters cups of sugar,your vanilla two teaspoons of vanilla,extract i can add that right now to the,butter and sugar,so the butter and sugar have become,smoother,softer the sugar granules have started,to get,soft not so crunchy what you are now,trim it on,one and start adding your eggs one at a,time,we want eight eggs each good eggs,and now we're going to add the flour,slowly,with the cup of milk,and we don't want to over beat,so we're going to do this rather quickly,and these powerful mixers enable you to,do this kind of mixing very quickly,at one point my daughter and i we were,baking a lot together and we decided we,would use,no machines i get kind of tired mixing,this by hand but our,grandmas didn't have machines,there done okay so now release your,bowl and proceed with,the filling of the cake pans this cake,actually does crack down the center,which looks pretty and we don't mind the,crack in a pound cake,as we mine the crack in a cheesecake,so just gently spread the batter so that,it gets down into the corners,looks good so that'll be ready and now,this one is going to get the zest so,these are meyer lemons very fragrant,and if you have a great grater like this,it simplifies the whole process,so well you just move the grater,like this and i'll do it right over the,bowl taking just,the yellow rind off the lemon don't go,down and take too much of that white,pith,that's not what really has all the,flavor,now see that see how beautiful and,yellow it is goes nicely with the batter,and again stir that in,and pour this into your pan,and this with the lemon inside can also,be glazed,with a simple confectioner's sugar and,lemon juice,glaze that'd be pretty,there okay and now these go right,into the oven at 3 25 for approximately,one and a half hours and i am going to,set my timer,and check this pound cake incorporates,butter and cream cheese making a,slightly richer batter,and a more crumbly thicker crust,is a great pound cake and i think you'll,love it your family is going to gobble,it up,this is my daughter's favorite alexis,makes this pound cake,time and time again and she begged me to,include it in the show,it is a cream cheese pound cake and,something about that cream cheese in,addition to the butter,really makes this a delectable really,fine tasting,uh pound cake so we have one and a half,cups of butter that's three sticks at,room temperature,and one package eight ounces of,philadelphia cream cheese,and now cream this on,sort of medium low and add to that,three cups of sugar,when you're maki

1-2-3-4 Cake

1-2-3-4 Cake

welcome to the automaton with Miss,Indiana,Releford Weaver hello there I'm,Henrietta,Releford Weaver from Henrietta's art of,baking I have been doing cakes from my,cookbook called,romancing your cakes today I'm going to,do a recipe from my cookbook and it's,called a 1 2 3 4 K this is a Georgia,favorite I grew up in Georgia and I,believe on Sundays probably every,household had one of these cakes and the,reason it's called one two three four,cakes it has one pound on 1 cup of,butter one cup of butter 2 cups of sugar,3 cups of flour and 4 eggs,there you have it 1 2 3 4 now in my bowl,I have the 1 cup of butter I'm going to,put my beater on turn it on and my 2,cups of sugar,now this is a cake that is you can from,these ingredients that I just I'm,putting in this cake you can make this,cake out of many different tastes and,flavors oh I better space all the sugar,out of there oh my I think my,grandmother is watching me now this is a,cake we have the four eggs and we're,going to add after I stop this mixer and,scrape my bowl to make sure again,nothing is sticking on the sides and the,bottom,you know before I get back to mix and,let me just take a step back here and,turn my oven on I need to preheat my,oven to 325 degrees,okay I'm back mixing I'm going to put,one egg in this cake gets one egg beat,at a time we're going to take a quick,break and when we come back I will,finish this getting this cake up to go,in the oven be back in just a few,minutes,we're back and I'm still adding my egg,I've added AIDS I have one more to add,to the better beat it for one minute and,as I've said and others when other shows,that I really like beating my eggs on a,higher speed to get that fluffiness from,these egg whites so we're going to let,this beat and it's looking creamy like I,want it to look okay again I'm going to,stop the mixer and scrape the bowl good,it looks very clear around the bowl and,the bottom that nothing is sticking down,there I'm going to put this back on to,mix that was our number four and I one,two three four tea,let that be now in my cookbook I have,three extracts that I put in vanilla,lemon and almond today I'm only using,two of those and it's okay to do that if,you have almond and you like the almond,flavor it enhances the flavor to this,cake I really like the vanilla and lemon,one teaspoon of pure vanilla if you,don't have to your vanilla don't panic,just double or triple your imitation,vanilla and one teaspoon of lemon,okay and here is our number four one two,three four trait number four number,three I'm so sorry,number four Wednesday age number three,is our flower and we are going to just,tune it down and add our flowers have a,one cup of milk alternating with our,flower we do milk and more flower,alternating with milk flour their,remaining about milk because we always,want to end with the flour,in our flower I didn't show you I'll let,you know but in the flower there are,three teaspoons of baking powder and 1,teaspoon of salt now you know when I'm,measuring I usually use the tablespoon,because as I said before there is three,teaspoons and one tablespoon so and to,save time for myself I do 1 tablespoon,I'm going to stop the mixer and scrape,the bowl ok and let it mix some more,and,we're going to take a quick break and,when we get back I'm going to show you,the pans and we're going to put the,batter in the pants and get this cake in,the oven we'll be right back,okay we're back now I'm going to take my,batter from the bowl and put them in the,pan now at the beginning of our baking,process we are I've told you many times,get all your ingredients ready and,grease and flour your bowls,I'm sorry your pans now for this case,it's 9 inch round cake pans some people,like to use to pens to make 2 layers but,honestly I like to use 3 pans because I,found out that the thinner your layers,are the better you can taste this the,flavors of the cake if it's too thick it,becomes to me like heavy are just you,know heavy so I'm using 3 pan and make,sure you put even amount of batter now,you can actually take a measuring cup,and measure out your batter in the pins,if you are not sure you're getting the,even amounts in I pretty much can look,at the amount in each pan and tell if I,have even amount let's get some more you,know when I told you that this is a,Georgia favorite cake and on Sundays you,would probably find one of these cakes,in each household it's because it's a,cake that's also called a yellow cake,with chocolate frosting but and that is,truly a Georgia truly a Georgia favorite,okay we're back my cakes are in the oven,but I do have three layers that's,already been baked and cool now I'm,doing my booth bed frosting and I had to,start this because it takes ten minute,for this to be now what I have in my,bowl is one cup of butter and one 14,ounce can of sweetened condensed milk,and this actually has to be for about,ten minutes and it is about the time now,for it - um let me stop the mixer and,scrape it and show this to yo

Perfect Pound Cake Recipe

Perfect Pound Cake Recipe

hey everyone you're watching preppy,kitchen where i john canal teach you how,to make delicious homemade dishes to,share with your family and friends today,we're making an easy delicious and just,plain amazing vanilla pound cake pound,for pound it's the best you've ever had,let's get started first off i'm adding,one and a half cups or 180 grams of,all-purpose flour into a large bowl with,a sifter over it 180 exactly one,teaspoon of salt for balance it makes a,big difference and half a teaspoon of,baking powder for leavening,traditionally a pound cake was actually,a pound of butter a pound of eggs and a,pound of flour,i made that recipe and it was,not,the best cake i've ever had in my life,so i spent some time tweaking it and,this is a really nice moist delicious,version that you can gussy up with,different flavors if you like,sift this into your bowl whisk it up and,we're going to set it aside now it's,time for the butter,into the bowl of my stand mixer fitted,with a paddle attachment i'm adding 1,cup or 226 grams of unsalted butter and,it is a,there's still work getting done in the,house today we are not finished yet,it is a very very cold day here,so i actually had to like microwave this,butter just a little bit at half power,like 10 seconds,to warm it up to room temperature room,temperature means that you can put your,finger on the butter,and leave like an indent when you press,in lightly it's not going to melt away,it's not going to be too firm,that's what room temperature means let's,cream it up just for a second,there we go,all right once that started one cup or,200 grams of sugar,there you go,after your butter is like kind of nice,and fluffy just scrape the bowl then,really quick,while the mixer is running on like,medium low we're gonna add the eggs in,one at a time let the eggs incorporate,don't dump them all at once it's just,messier that way okay so now scrape that,bowl down again i have like an egg soup,in the middle,and hard butter on the outside i'm gonna,let that run for a minute just so things,get nice and homogeneous,that looks pretty good if you see tiny,clumps of butter it's okay it'll all,work out in the bake so you know i love,some sour cream and cakes it gives you a,lot of moisture a little bit of tang and,this is delicious if you can't find it,where you live,plain yogurt works amazingly well too,you could also sub in buttermilk instead,all right one half of a cup which is 120,ml,although i don't know sour cream is that,a grams situation or milliliters you can,let me know in the comments i'm,never sure which one it is here you go,let's mix it up this recipe has two,tablespoons or about 30 milliliters of,vanilla and i happened to get a really,nice gift box from nielsen massey with,all the different vanillas from the,world this one's mexican vanilla which,i'm using because of my heritage,they all taste a little bit different so,it's really neat to kind of just sample,the slight differences in those orchids,my mom was horrified,that i didn't use any,zest in this recipe she would always,have an orange or lemon zest and you can,do that too,i'm keeping it kind of like a standard,pound cake that you can,alter however you'd like if you're going,for the zest just add in about a,tablespoon or two it'll be amazing and,very fragrant okay let's mix that up one,last time,oh this is so nice,all right i'm just gonna dump the flour,in and then mix it up,on low until it's,almost just combined and you'll just,finish it off by hand,you also want to scrape the bowl down,anyways so you might as well scrape and,do a little bit of hand mixing it gives,you a nice control of the batter and,you're gonna be sure not to like over,activate,any of that gluten and get like a bready,cake no one wants a bready cake,all right scraping the bowl down,there's a lot of flour on the sides and,some butter on the bottom so just give,it a final mix,and i am seeing like these little,granules of butter it's just because,it's cold here right now don't worry,about it just like in my vanilla cake if,you see those little butter pieces it'll,melt and be delicious in the oven not a,problem just to show you what i mean,with the butter look this is room,temperature but it is hard too hard for,baking,it is good though for rubbing onto your,pan we need to butter and flour this pan,so everything releases nicely,and,if you want you could just use parchment,paper that works amazingly well too and,it lifts out even easier,but i will be buttering and flowering,today,taking it out of school,this is a one and a half pound loaf pan,but you know any loaf pan will do,basically,all right and then if there's any glops,just use your clean fingers to spread it,to the edge,kick around about a tablespoon of flour,get it all the way up to the sides,and a classic pound cake will have like,that nice crack in the center it'll be a,little bit caramelized on the edges it's,not like a layer cake where you know i'm,kind of a crazy person and want it to be,like,perf

Easy Pound Cake Recipe/ Cake Recipes

Easy Pound Cake Recipe/ Cake Recipes

so let's get right into it guys in the,ball I have two sticks of butter first,I'll beat well the bottle then I'll,slowly,next on EDX I have three eggs I'll add,one at a time and beat well until light,and fluffy,I'll stop my mixer and scrape the ball,next i'll add vanilla then I'll add an,extra then Oh,I'll be this until light and fluffy for,about 15 minutes next I will add my,flour in three batches,mix until just combined do not overmix,otherwise your cake is gonna come dance,and very hard so our bet is really in,here I have a and into the pan now our,oven is ready there you have it I'll,leave it in the pan for about 10 minutes,before I transfer it to the cooling rate,look at the color I love the contrast of,the yellow color this cake is sweet not,overly rich and buttery and is so moist,it's kind of melt in your mouth there,you have it guys give me a thumbs up and,subscribe hit that notification bell for,upcoming videos I'm blue from my mama's,kitchen until next time guys honey for,my honey

THE BEST Southern Pound Cake Recipe (All-Butter) Step-by-Step | My Grandmother's FAMOUS Recipe!

THE BEST Southern Pound Cake Recipe (All-Butter) Step-by-Step | My Grandmother's FAMOUS Recipe!

hey y'all welcome back so we are keeping,it going with these thanksgiving and,holiday themed recipes and now we're,tackling some desserts and i'm super,hyped i'm actually having a lot of fun,filming these videos and i'm getting,like more and more excited every time i,get to share something new with y'all so,this time we're making a pound cake this,is actually my grandmother's pound cake,recipe i've spent many many many many,many many hours in the kitchen with her,making this recipe and those are,memories that i will always hold dear to,me and always they will always be fond,memories,so this video is dedicated to her so,let's go ahead and get into it,so i got a big bowl here you will need a,big bowl this is not something you can,make in a small bowl,so the first thing i'm going to do is,take some room temperature butter,i'm using the salted butter but you can,use unsalted if you want,either one works i always just use the,sweet cream butter,and i'm going to add in three sticks,if you have a stand mixer this is,definitely the time to whip it out,because this takes,a good amount of time as far as like,whipping the butter up with the sugar,so yes,use that bad boy if you got one but i,don't so i'm gonna use a hand mixer,so i'm gonna go ahead and whip the,butter first just a little bit and then,i'm gonna add in the sugar,okay so my bow is trying to fly,everywhere so i'm gonna put a wet towel,underneath it so it'll hold it in place,the next step is the sugar and this is,just plain granulated sugar and you're,going to need three cups,and this is not one of those recipes,that will allow you to just dump,everything into the bowl you have to,kind of take your time with this one you,have to do everything in a particular,order otherwise your results might not,turn out like you want so,keep that in mind when you decide to,make this it's not that time consuming,but,you got to kind of do things the right,way,so i'm going to go ahead and whip the,butter and sugar or cream the butter and,sugar together um and i will show you,exactly what it's supposed to look like,but it's going to take maybe about five,minutes to get it there,so you'll see that it works in stages so,this is kind of the first stage that you,come to when you're doing this creaming,process,so you're starting to get these crumbles,that form,and then you'll continue to whip it,and i'll show you the next stage,okay so here's the next step you can see,that we are beyond,like the crumbly stage,and now we're in like a this looks like,a cookie dough to me so this is kind of,like the next stage,but this is still not where you want to,end up so just keep whipping,so this is what you're looking for,you're looking for a super creamy,mixture you're looking for pretty much,no resistance as you're moving through,it with the mixer,this is a great time to walk away if,you're using a stand mixer and just let,it do its thing,but do not skip this step because this,is how you get all of that air into the,butter,some kind of chemical reaction happens,between the butter and the sugar and it,creates i think the sugar crystals kind,of slice through the butter and create,this aerated texture,and you want all that so do not skip,this,so now that we're there we're going to,move on to the next step and that is to,add six eggs,one at a time,mixing in between each addition,so,so here we go we got all the eggs,incorporated and it's looking good,already,so now we're gonna start adding in the,flour and you're gonna it's gonna take,three total cups of flour to complete,this recipe and then you want to,alternate that with milk so i'm gonna do,three cups of flour one at a time,and one total cup of milk so it's going,to be about 1 3 cup of milk after each,cup of flour,you could also substitute sour cream for,some of the milk you could use cream,cheese for some of the milk recently i,didn't have um one of the extracts that,i used in this recipe,and i felt like it didn't have enough,flavor so what i did was put a little,bit of coffee creamer in it and that,gave it great flavor and it worked,perfectly so if you wanted to do a,flavored pound cake,you could definitely add a coffee,creamer to flavor it,so many possibilities but let's go ahead,and do the flour and milk and i'm using,two percent milk i always just use two,percent milk because i never have whole,milk but you could probably do,evaporated milk if you have that or,whole milk and i'm using plain,all-purpose flour i'm not using cake,flour but you can sometimes she would,use cake flour a lot of the time she,would sift her flour i don't do that and,it still turns out perfectly good but i,do kind of fluff the flour up inside the,bag before i put it in,so now it's time to add in the salt,baking powder and also the extracts and,flavorings that we're going to use so,i'm going to use vanilla extract as well,as lemon,and do not skimp on the extract if you,want it to have a lot of flavor like a,lot a lot a lot if it doesn't taste,flavorful while it's u

Southern Pound Cake 101: How to make the BEST Classic Pound Cake

Southern Pound Cake 101: How to make the BEST Classic Pound Cake

hey guys today on divas can cook it is,poundcake 101. so if you are new to,making pound cakes and i'm going to take,you step by step on how to make the best,classic southern pound cake y'all this,pound cake it's out of bounds it really,is it's so golden and crunchy on the,outside the inside is so moist and,tender exactly how i like my pound cakes,to be y'all ready let's go,okay the first thing we're gonna do,we're gonna start with all room,temperature ingredients gotta have,everything room temperature now i have,some flour here i have sifted it,measured it out correctly and i'm gonna,dump it into a large bowl i'm using um,all-purpose flour i love all-purpose,flour for pound cake i'm gonna add a,little bit of baking powder and some,salt now baking powder is not,traditional to pound cakes but it just,gives it a nice fluffy texture but yet,it's still dense so yeah i always add it,to my pound cakes go ahead and whisk,that around make sure that everything is,combined and now we're going to move,along to our wet ingredients we're going,to start with some room temperature of,butter here just let it sit out don't,put it in the microwave just let it sit,out for a few hours and it'll be perfect,perfect um texture okay place that into,a bowl and we're going to mix this,around just to get it all fluffy now,normally i always use butter and butter,flavor shortening in my pound cakes but,for this classic pound cake i like to,use all butter and can you believe i did,not have a classic pound cake on my blog,anywhere i have like every flavor under,the sun but no classic so yeah had to do,it next we're going to add in our sugar,a little bit at a time and you want to,keep your mixer on low that is the key,keep it on low because if you over mix,it you're going to have those gluey,streaks in your pound cake and we don't,want that,we're going to mix this for three,minutes okay only three minutes you,don't want to over mix it you don't want,to under mix it three minutes is perfect,all right so set your little timer just,make sure you don't overdo it next we're,going to add in our eggs and can you,believe i am actually cracking these,eggs correctly by placing them in a,small bowl first normally i just crack,them right over my bowl like it ain't,nothing honey but yeah so go ahead and,crack your eggs in there you want to mix,after each egg but just until it's,combined do not over mix it if you do,when your pound cake bakes it's going to,rise up but then it's going to kind of,sink down a little bit you know the,bottom is going to separate so don't,overdo it there okay now we're going to,mix our dry ingredients into our wet,ingredients i like to use my spatula,here just in the beginning just to get,everything combined so that i don't have,like you know a big old cloud of smoke,trying to mix in all this flour and,stuff and we're going to alternate it,with a little bit of whole milk all,right,not buttermilk not half and half,not um heavy cream we're going to do,whole milk for this trust me on this the,whole milk for a regular pound cake it,just works it works so beautifully okay,so right and i feel like i'm being so,bossy don't do this don't do that but i,just want you guys to experience this,cake and all of its beautifulness i,really do okay so we're going to,alternate you want to start with the,flour and in with the flour and mix it,just until the batter is all light and,fluffy and pretty and looking like this,right here i love this batter it's so,smooth and pretty,love it oh my god okay now we're going,to add in our extracts we're going to,use a whole lot of vanilla because a,classic um pound cake has a vanilla,flavor and then we're going to add in a,little bit of lemon extract i got that,tips from our grandma barb it always,works and if you have some coconut,extract just a little bit will kind of,just bump up all those flavors you can't,taste it in the batter you really can't,but it just it just makes people say oh,what's this this tastes good something's,in here so yeah okay so now i have,grease and flour in my pan i always,grease my pan with butter flavored,shortening and then i lightly coat it in,some all-purpose flour that butter,flavor shortening gives it that nice,buttery crunch on the outside it's just,the bomb when you do that and go ahead,and place that batter evenly into the,prepared pan here give it a little shake,and a pop just to get all those air,bubbles out and to get everything nice,and level like that that looks good,we're going to bake this at 325 for,about 75 to 80 minutes check on it at,the 70 minute mark because ovens be,doing the most they so they vary so,greatly you know but take it out and,place it on a cooling rack and when that,pan is cool enough to touch you can go,ahead and just flip it on over i just,place my cooling rack on top and then do,a little little flip like that right,there say a little prayer okay say a,little prayer because we're about to do,the reveal i always get nervous on this,part but usua

Basic Vanilla Pound Cake Recipe | Bakery Style Moist Pound Cake Recipe | 2 Egg Pound Cake Recipe

Basic Vanilla Pound Cake Recipe | Bakery Style Moist Pound Cake Recipe | 2 Egg Pound Cake Recipe

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How To Make The BEST Salted Caramel Hennessy Pound Cake | Vlogmas Day 4

How To Make The BEST Salted Caramel Hennessy Pound Cake | Vlogmas Day 4

hey y'all it's your girl Ro here and I,want to welcome you to baking up,Christmas 2022.,welcome to day four of baking up,Christmas now let's get into the video,so in today's video I'm gonna share with,you one of my most popular recipes one,of my most popular infused Palm cakes,and that is the Hennessy pound cake it,is a big hit around this season but I,recreated it and made it a salted,caramel Hennessy pound cake let's get,into it,now here I have a pint of Hennessy,you're not going to use all this liquor,you can get a half a pint but just in,case you mess up you might want to get,this bottle so you won't have to run,back to the store starting off with the,dry ingredients I'm going to be using,three cups of all-purpose flour 1 4,teaspoon of salt and I'm gonna use one,teaspoon of baking powder and we're,going to put those ingredients all,together and they're going to be sifted,right into this bowl,make sure when you do get your baking,powder out of your cup you want to level,it off and then add to your ingredients,so that your pound cake can come out,correctly,now you just sift it,into this bowl and then once that is,done you want to sit this to the side,in another Bowl you want to add in two,sticks of salted butter and a half cup,of butter flavor shortening you want to,cream these two together until they are,nice and smooth and they are well,Incorporated,make sure your butter eggs and,buttermilk is at room temperature,now you want to add your sugar,and your eggs you want to start off,adding just a little bit of the sugar,and you want to mix that until it's,Incorporated and then you want to follow,up with your next ingredient and that is,your eggs but you want to add your eggs,one at a time,and you want to mix that,and after the egg is incorporated you,just want to alternate between the sugar,and your eggs,make sure you mix,after adding each ingredient,and you mix that all together into these,ingredients are well Incorporated,when you incorporate your ingredients,like your egg and your sugar when you,add your egg you want to mix it until,you don't see it no more when you add,your sugar you want to mix it until you,don't see the sugar anymore and that is,incorporating your ingredients and then,moving on to your next ingredients but,it should come out nice and fluffy,as you see here and now it's time to,move on to the next ingredients,so I'm going to be adding in the flavor,I'm using a half teaspoon of the rum,flavor,also I'm going to add in three teaspoons,of the cookie dip flavor if you don't,have cookie dip flavor you can use,vanilla extract so I'm adding in two,tablespoons of the Hennessy y'all don't,need to add no more than that please,trust me it's a rich cake and it's,you're going to taste the Hennessy so,instead of using my hand mixer I'm just,folding those ingredients in with my,spatula and make sure you scrape the,bottom but just fold it in until all,those ingredients is well Incorporated,it looks like it's going to curdle but,don't worry it's going to be fine now,we're going to add in the flour mixture,add in a little bit at a time mix and,then you want to alternate that with,your buttermilk I'm using one cup of,Buttermilk just add a little bit in and,just mix that until it's Incorporated,and then alternate with your flour until,each of those ingredients are all,incorporated into this mix and it's,going to come out nice smooth and,velvety,foreign,the last of the buttermilk we're going,to get that incorporated and we're going,to mix that until it's well combined,and once that is incorporated it's going,to come out nice and smooth as you see,here you don't want to over mix it and,incorporate too much air because it will,fall during the process be sure to,preheat your oven to 325 degrees all,right this is a rich cake and it is good,so don't add any more liquor I'm gonna,keep saying that,so I'm using a 10 inch bundt pan I'm,using some Pam spray with the flour in,it you want to make sure you spray this,pan really good don't over saturate it,because this cake will stick to the pan,so cross your fingers spray it evenly,and well all right until all the cracks,are coated and then just add in your,batter,if you're unsure and you don't have spam,you can grease your pan with some with,some oil and then coat it lightly coat,your pan with some flour again bake at,325 degrees for an hour and 10 minutes,now let's make this salted caramel this,Hennessy salted caramel sauce so I added,in one and a half stick of salted butter,one and a half cup of light,brown sugar,now you want to cook this over low to,medium low heat now the caramel I'm,using today is the Dolce lechera and I'm,using two cans I know my recipe calls,for two packs of the caramel bits but,you can use whatever caramel you choose,it can be the Dolce lechera the caramel,bits it can be Kraft caramel you can,even do your homemade caramel just,follow the recipe and make it this way,so,um I'm adding in now one cup of the,Hennessy and I added in a little bit at,a