Kentucky Bourbon Butter Cake

In honor of "National Bundt Cake Pan" Day, I made this for my husband.  Do you ever wonder where they get this "national" days?    Does someone wake up on morning and thinks this would be a great day to make a bundt cake, so let's make this a national day for bundt cakes???  Who knows??  Maybe we should have a "I don't feel like getting out bed" national day!!  I digress . . .

I found this recipe on Pinterest (I love that website!!!).  The recipe was from a website www.hummingbirdhigh.com (love that name!!!).  My husband loves his bourbon, so I knew he would love this cake.  It might require a trip to the store for the bourbon.  This is a pretty easy recipe.

You will need a 10 cup bundt pan that has been greased with either butter or sprayed with Pam (or something similar).  I always then dust the pan with flour.

Cake Ingredients:

3 cups cake flour, sifted *
1 tsp baking powder
1/2 t baking soda
1 t salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cup white sugar
1/2 cup brown sugar, packed firmly
4 eggs, at room temperature
1/4 cup bourbon whiskey
1 cup buttermilk, at room temperature **

Glaze Ingredients:

6 T unsalted butter
3/4 cup white sugar
1/4 cup bourbon whiskey

*if you do not have cake flour - you can make your own - for every cup of flour, take out 2 T of flour and replace with 2 T of cornstarch   
** to make your own buttermilk, add 1T lemon juice or vinegar to 1 cup of whole milk, let sit for about 5 to 10 minutes.

Directions:

Preheat oven to 350

In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt.  Whisk together and set aside.

Using a mixer, cream together butter, white sugar and brown sugar for about 5 minutes until light and fluffy.

Add the 4 eggs, one at a time, making sure each egg is thoroughly mixed into the batter before adding another egg.

Whisk together the bourbon and buttermilk in a measuring cup 

Alternating add the flour mixture and buttermilk/bourbon to the batter making sure all is mixed completely.

Pour the batter into the prepared bundt pan.  Use a spatula to smooth out the top. 

Bake for 40 to 45 minutes until the cake is a nice golden color and springs back when touched.

When the cake is removed, make the glaze immediately.

For the glaze, add the butter, sugar and bourbon in a small saucepan.

Heat until the sugar and butter melt while whisking to combine.

Leave the cake in the bundt pan.  With a wooden skewer, poke holes in the base of the cake.  Pour 3/4 of the glaze slowly over the cake (save the remaining portion of the glaze).  Use a rubber spatula to spread the glaze.

Let the cake cool for about 30 minutes, do not take it out of the bundt pan.

After 30 minutes, flip the cake onto a serving plate so that the glazed part is now on the bottom.

Brush the remaining glaze on top of the cake (you might have to reheat it).

Entire Recipe:

Cake Ingredients:

3 cups cake flour, sifted *
1 tsp baking powder
1/2 t baking soda
1 t salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cup white sugar
1/2 cup brown sugar, packed firmly
4 eggs, at room temperature
1/4 cup bourbon whiskey
1 cup buttermilk, at room temperature **

Glaze Ingredients:

6 T unsalted butter
3/4 cup white sugar
1/4 cup bourbon whiskey

*if you do not have cake flour - you can make your own - for every cup of flour, take out 2 T of flour and replace with 2 T of cornstarch   
** to make your own buttermilk, add 1T lemon juice or vinegar to 1 cup of whole milk, let sit for about 5 to 10 minutes.

Directions:

Preheat oven to 350

In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt.  Whisk together and set aside.

Using a mixer, cream together butter, white sugar and brown sugar for about 5 minutes until light and fluffy.

Add the 4 eggs, one at a time, making sure each egg is thoroughly mixed into the batter before adding another egg.

Whisk together the bourbon and buttermilk in a measuring cup 

Alternating add the flour mixture and buttermilk/bourbon to the batter making sure all is mixed completely.

Pour the batter into the prepared bundt pan.  Use a spatula to smooth out the top. 

Bake for 40 to 45 minutes until the cake is a nice golden color and springs back when touched.

When the cake is removed, make the glaze immediately.

For the glaze, add the butter, sugar and bourbon in a small saucepan.

Heat until the sugar and butter melt while whisking to combine.

Leave the cake in the bundt pan.  With a wooden skewer, poke holes in the base of the cake.  Pour 3/4 of the glaze slowly over the cake (save the remaining portion of the glaze).  Use a rubber spatula to spread the glaze.

Let the cake cool for about 30 minutes, do not take it out of the bundt pan.

After 30 minutes, flip the cake onto a serving plate so that the glazed part is now on the bottom.

Brush the remaining glaze on top of the cake (you might have to reheat it).

Comments:

Oh yes, this was good!!  My husband loved it!!  With baking it, the bourbon loses its alcohol content, but leaves the flavor behind.  It is not a strong flavor, but a subtle hint of the bourbon - just right.  This is definitely a keeper recipe!