Thank you to my dear friend Kelly Sullivan for this great recipe with Bitter Girl Bitters.
Imposter Pound Cake
1-1/4 cups superfine sugar
2 cups all-purpose flour
A pinch of salt
1 teaspoon Bitter Girl Bitters Batch One
(If adding orange zest, cut back to 1/2 teaspoon bitters)
Finely grated zest of one orange (optional)
1 teaspoon baking powder
1 cup butter, melted and cooled
Preheat oven to 350F. Butter and flour a 9x5 inch loaf pan. Separate the eggs. In a bowl, beat the egg whites to stiff peaks with half of the sugar. In another bowl, beat the egg yolks, Imposter and the other half of the sugar until thick and pale in color.
In a separate bowl, mix the flour, salt, baking powder and zest (optional) together.
Fold the flour mixture into the egg yolk mixture, then pour in the melted and cooled butter, stirring gently until the butter is just incorporated into the mix. Finally, carefully fold in the egg whites.
Pour the batter into the prepared pan, then bake for 35-40 minutes or until the point of a knife comes out clean when inserted in the center.
The cake is best eaten the same day, but will keep in an airtight container for a day or two.
Try a drop of Bitter Girl Bitter Rose in your whipped cream
Preparation time: 20 minutes
Baking time: 35-40 minutes