Sunday, July 13, 2014

Bourbon Soaked Bundt Cake

With nearly a cup of bourbon and three sticks of butter, this is a cake to reserve for special occasions. Happy birthday, Love!

adapted from Bake it with Booze and the Brown Eyed Baker

yields 1 cake

The Ingredients
for the cake
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
4 eggs, room temperature
1 tsp vanilla extract
3 cups cake flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup buttermilk, room temperature
1/3 cup bourbon

Bourbon Soaking Sauce
1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
1/2 cup bourbon

The Process
Preheat the oven to 325 degrees F. Generously oil a 10 cup bundt pan and set aside. 
In the large bowl, cream together the butter with the granulated and brown sugars until the mixture is light and fluffy (about 5 minutes on medium high using a stand mixer or hand held beaters). Scrap done sides of bowl as needed. 
Beat the eggs into the butter mixture one at a time, incorporating fully after each addition. Add the vanilla extract.
In a medium bowl, sift together flour, salt, baking soda and baking powder.
In a small bowl or measuring cup, combine the bourbon and buttermilk. 

Alternately add the flour mixture and bourbon mixture to the butter, beginning and ending with the flour. Add the last addition by hand, folding until flour is just incorporated.

Pour the batter into the prepared pan. Bake, uncovered for 50-55 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Remove from oven to a wire rack and allow to cool in the bundt pan for about 10 minutes.
While the cake cools prepare the bourbon soak by Melting the butter in a small saucepan set over medium heat. Add the sugar and vanilla and stir until the sugar is fully dissolved. Remove the saucepan from heat and stir in the bourbon. Whisk until fully combined.
Using a long skewer, poke several holes throughout the cake. Slowly pour about 3/4 of the bourbon soak onto the cake, allowing to soak in. Reserve the remaining bourbon soak.
Allow the cake to cool completely in the bundt pan, about 2 hours. Once completely cool, invert the cake onto a serving platter and remove from pan. Rewarm the remaining bourbon soak and brush onto the surface of the cake to glaze. 
Slice and enjoy!

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