• 1 ½ cups all-purpose flour (about 190 grams, spooned and leveled for accuracy)
• ⅜ teaspoon salt (fine sea salt or table salt)
• ¼ teaspoon baking powder (ensures a tender crumb)
• ¼ teaspoon baking soda (reacts with the brown sugar for added lift)
• ⅓ cup milk (whole milk recommended for richness, at room temperature)
• 1 teaspoon vanilla extract (pure vanilla for best flavor)
• 2 tablespoons bourbon (your favorite brand, for deep flavor)
• ¾ cup packed dark brown sugar (firmly packed, contributes to moisture and rich flavor)
• ¼ cup granulated sugar (balances the sweetness)
• 1 stick unsalted butter softened (115 grams, at room temperature)
• 2 ½ large eggs (at room temperature; see note below on how to halve an egg)
• ⅓ cup mini chocolate chips (optional, for added texture and sweetness)

Glaze:

• 2 tablespoons plus 2 teaspoons granulated sugar
• 1 tablespoon bourbon (adds a lovely kick to the glaze)
• 1 tablespoon orange juice (freshly squeezed is best for bright flavor)

• Prepare your oven and pan: Preheat your oven to 325 degrees F (160 degrees C). This lower temperature ensures a slow, even bake, characteristic of a moist pound cake. Thoroughly grease and flour a 9×5 inch loaf pan. To make removal even easier and guarantee a clean loaf, I highly recommend lining the bottom of the pan with a long strip of parchment paper, allowing some overhang on the sides to create “handles.” This simple step is a game-changer for hassle-free unmolding.
• Combine dry ingredients: In a medium bowl, carefully sift together the all-purpose flour, salt, baking powder, and baking soda. Sifting helps to aerate the flour and ensures all the leavening agents are evenly distributed, preventing lumps in your batter. Set this mixture aside.
• Prepare wet ingredients (excluding butter and eggs): In a separate measuring cup or small bowl, combine the milk, vanilla extract, and bourbon. Stir gently to mix. Having these liquid ingredients ready ensures a smooth and efficient mixing process later on.
• Cream butter and sugars: In a large mixing bowl, using an electric mixer (either a stand mixer with the paddle attachment or a hand mixer), beat the softened unsalted butter with both the dark brown sugar and granulated sugar. Cream them together on medium speed until the mixture becomes light, fluffy, and creamy, usually about 3-5 minutes. This step incorporates air, which is crucial for a tender cake. Add the eggs one at a time, beating for a full 30 seconds after each addition to ensure they are fully emulsified into the butter mixture. This prevents the batter from separating.
• Alternate wet and dry additions: With your heavy-duty rubber scraper or a sturdy spoon, begin adding the sifted flour mixture and the milk mixture alternately to the creamed butter-sugar-egg mixture. Start and end with the flour mixture, adding it in three parts, with the milk mixture added in two parts in between. Mix on low speed or by hand just until combined after each addition. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to a tough cake. If adding optional mini chocolate chips, fold them in gently at this stage. Pour the fully mixed batter into your prepared loaf pan, spreading it evenly.
• Bake to golden perfection: Place the loaf pan on the center rack of your preheated oven. Bake for approximately 50 to 60 minutes. Begin checking for doneness around the 50-minute mark. The cake is ready when a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached. The top should be golden brown and spring back gently when lightly touched.
• Cool slightly before glazing: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10 minutes. This brief cooling period helps the cake firm up, making it less prone to breaking when inverted. After 10 minutes, carefully invert the warm cake onto a wire rack that has been placed over a sheet of foil or wax paper. This setup will catch any excess glaze, making cleanup much easier.
• Apply the bourbon-orange glaze: While the cake is still warm, prepare the glaze. In a small bowl, whisk together the granulated sugar (2 tablespoons plus 2 teaspoons), 1 tablespoon of bourbon, and 1 tablespoon of orange juice until the sugar is mostly dissolved. Immediately brush this aromatic glaze generously over the warm cake. The warmth of the cake will allow the glaze to seep in beautifully, infusing it with flavor and moisture.
• Achieve ultimate flavor: Allow the glazed cake to cool completely on the wire rack before slicing and serving. Patience is truly a virtue here, as cooling allows the flavors to meld and the cake’s texture to fully set. While delicious on the day it’s made, experience has taught me that this Brown Sugar Bourbon Loaf tastes even better on the second day, after the flavors have had more time to deepen and integrate. Cover it lightly once cooled if you’re saving it for the next day.

Understanding Pan Sizes: As mentioned earlier, this recipe is flexible. The original version used an 8×4 inch pan (with a 4-cup capacity), which sometimes yielded extra batter for a mini (3×5 inch) loaf. If you use a standard 8½x4½ inch or 9×5 inch loaf pan, all the batter should fit perfectly in one. The critical takeaway is to ensure that your loaf pan has enough capacity to allow the batter to rise without spilling over. A good rule of thumb is to fill your pan no more than two-thirds full to give the cake ample room to climb.

For an Opaque Icing (Optional): If you desire a more pronounced, opaque white icing on top of your glazed loaf, wait until the cake is completely cool to apply it. In a separate bowl, mix together ½ tablespoon of melted unsalted butter, ¾ cup of powdered sugar (confectioners’ sugar), ½ tablespoon of bourbon, and just enough water or additional bourbon to achieve a smooth, pourable consistency. You want it thin enough to drizzle elegantly from a spoon but thick enough to hold its shape slightly. Drizzle this icing over your cooled, glazed cake and let it set for about 30 minutes before serving. This adds an extra layer of sweetness and a beautiful visual finish.

Storage and Longevity: This Brown Sugar Bourbon Loaf stores beautifully. Once completely cooled, wrap it tightly in plastic wrap or aluminum foil, or store it in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices or the whole loaf (well-wrapped) for up to 2-3 months. Thaw at room temperature when ready to enjoy.

Flavor Enhancements and Variations: Don’t hesitate to customize this loaf! Consider adding a teaspoon of freshly grated orange zest to the batter for an extra citrusy pop that harmonizes with the glaze. A pinch of ground nutmeg or cinnamon could also enhance the warm, spiced notes. For a delightful crunch, fold in toasted pecans or walnuts along with the optional chocolate chips. You could also experiment with different types of whiskey if you prefer a different flavor profile, though bourbon’s inherent sweetness and caramel notes are a perfect match here.