Bring a Designated Eater

If you’re hosting a Derby Day party Saturday, try this rich Kentucky bourbon poundcake for dessert.

Made with an ample amount of butter, sugar and eggs and a generous splash of bourbon, this poundcake is garnished with fresh strawberries and blueberries. The cake is baked in a tube pan and can be prepared one or two days ahead. It will easily serve 20, so it is ideal for a party.

KENTUCKY BOURBON CAKE

1 pound unsalted butter, at room temperature

3 cups flour

1/2 cup chopped pecans

3 cups granulated sugar

8 large eggs, separated

2 teaspoons vanilla

2 teaspoons almond extract

2/3 cup bourbon

Powdered sugar

1 1/2 quarts strawberries, hulled and halved lengthwise

1 quart blueberries, rinsed

Mint sprigs

Use about 1 tablespoon butter and 2 to 3 tablespoons flour to grease and flour 10-inch tube pan. Tap pan to remove excess flour. Sprinkle chopped pecans in bottom of pan.

With electric mixer on medium, cream remaining butter until smooth. Gradually beat in 2 cups granulated sugar. Add egg yolks, 1 at time, beating well after each addition.

Combine vanilla, almond extract and bourbon in small bowl. Alternately beat in 1/3 of remaining flour into butter mixture and 1/3 of bourbon mixture. Continue until all flour and liquids are added.

Beat egg whites in separate bowl on high speed until soft peaks form. Reduce speed and gradually add remaining 1 cup granulated sugar. Fold whites into cake batter in 3 additions. Spoon batter into prepared pan, smoothing top.

Bake cake on center shelf at 350 degrees until wood pick inserted in center comes out clean, 1 1/4 to 1 1/2 hours. Remove pan from oven and set on rack to cool completely. Run knife around edge of pan. Invert pan and remove cake onto platter. (Cake can be made 1 to 2 days ahead and stored in airtight container.)

To serve, arrange cake, bottom-side up, on serving platter and dust lightly with powdered sugar. Garnish with strawberries and blueberries and several sprigs of mint. Makes 20 servings.