(Warning ⚠️: Made for over 21+. Legal drinking age)
We always have that one family member around the holidays that is either drunk before noon or is cooking with spiced/homemade alcohol. Well, this recipe is supposed to be no mistake but a BOOZY affair! This cake is moist, tender, and is hard-to-stop-eating kind of cake. The flavors blend and really soak into the cake days after the cake is made. By day three, the cake is still good but will start to dry out. If you’re not planning to finish it in the first few days, here’s a tip to keep it lasting longer. (Tip: tightly wrap it and put it in the freezer)
Prep: 45 min
Cook: 35 min
Total: 1 h 5 min
Servings: 10
Equipment:
- One 10-cup or 12-cup Bundt pan or two 6-cup Bundt pans
- Small and medium bowl
- Stand mixer with paddle attachment
- Spatula
- Measuring cups and spoons
- Small saucepan (for making glaze)
- Wooden skewer or toothpick
- Resting rack
Ingredients:
US Metric
For the bourbon cake:
- 3 cups sifted cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 sticks (8 oz) unsalted butter, at room temperature
- 1 1/2. cups granulated sugar
- 1/2 cup firmly packed brown sugar
- 4 large eggs, at room temperature
- 1/4 cup real quite smooth and decent bourbon (I like Maker’s Mark or Jim Beam Apple
- 1 cup buttermilk, at room temperature
For the glaze:
- 6 tablespoons (3 oz) unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup real quite smooth and decent bourbon (I like Maker’s Mark or Jim Beam Apple
*Don’t worry the alcohol will cook out of the cake when you bake it; it won’t be too boozy that it becomes overbearing. It gives it flavor and the spice kick*
Directions:
- Preheat the oven to 350 F (180 C). Adjust an oven rack the the center position. Generously butter 10- or 12 cup Bundt pan or fluted metal tube pan or two 6-cup Bundt pans.
- In a medium bowl, sift together the flour, baking powder, soda, and salt. Then whisk the mixture by hand to ensure that the ingredients are well mixed.
- In the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, beat the butter sugars together until fluffy (about 5 minutes). As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the eggs 1 at a time.
- In a small bowl, combine the bourbon and buttermilk. With the mixer on low speed, add the flour mixture in 3 parts, alternating with the buttermilk-bourbon mixture in 2 additions, beginning and ending with the flour mixture. After each addition, mix until just barely blended and stop and scrape the bowl. Before the last of the flour has been incorporated, stop the mixer and complete the blending by hand with a rubber spatula. The batter should be sooth and shiny, like liquid silk.
- Scrape the batter into the prepared pan and spread it evenly. Place the pan in the oven and bake until the cake is golden and springs back when gently pressed. It’ll be about 40 to 45 minutes if using a 10 -or 12- cup Bundt pan and 30 to 35 minutes if using a 6- cup Bundt pan.
Make the glaze:
- In a small saucepan over low heat, combine the butter, sugar, and bourbon just until the butter melts and the sugar dissolves, whisking to combine.
- Remove the cake from the oven but leave it in the pan. Poke holes all over the tip of the cake with a wooden skewer. Pour 3/4 of the glaze slowly over the cake, saving the remaining glaze. Let cake to cool for 30 minutes.
- Invert the cake pan and glazed cake onto a cake stand or serving plate and gently remove the pan. If desired, brush the top of the cake wit hither remaining glaze. (If the glaze has thickened to the point where it doesn’t want to budge, simply rewarm it over low heat.) Slice and serve.
All the love,
Cheyenne
Break The Comfort Box! 