Sunday, October 20, 2013

Kentucky Bourbon Cake

Yesterday, I was sitting in my Policy class thinking about how much I would have loved to have a glass of wine or a beer in my hand. The topic of discussion yesterday was substance abuse. We talked a lot about different forms of substance abuse, but since we had taken a midterm the day before and had several large projects due this week all we could think about was Happy Hour. 

I had already made this Kentucky Bourbon cake and taken it in a couple weeks ago. But it sure would have gone with the topic of discussion quite well.

I made this cake for the Cake Slice Bakers group. Every October is bakers' choice since October marks the end of the baking year for that year's book.

As I was looking through the book and wondering if I should make one of the cakes that I've missed or try a new one, I ran across the Kentucky Bourbon cake and immediately closed the book. I had found my cake

I am so glad I chose this cake! It was simple to make and amazingly delicious! The glaze poured onto the bottom of the hot cake seeps into the crumb making it moist and flavorful. Then pouring the remaining glaze over the top of the cake creates a glaze doughnut type texture. This cake was definitely a winner! And I didn't hear any complaints from my fellow students or professors.

So this past week was midterm week. I can't believe that I'm already halfway through my first semester of Grad school. It's so crazy! Unfortunately, I had a mid-term breakdown on Thursday evening. I've heard that a number of us had the same kind of breakdown. Fortunately, I have a couple Godiva truffle flights so I ate my feelings that night. That's what a good foodie does right? But, I made it through that and now it's time to pick myself back up and keep going. Yes, it's stressful. Yes, it's hard. But the best things in life don't come easy.

My internship is also going really well. I'm sad that I'm only on the unit for 8 hours a week. I wish I was there every day. But I guess getting the education is kind of important. So I'll keep going to class and appreciate the time I have at my internship while I'm there. And make the most of it. 

How are things going in your life? Do you have anything new happening? Are you planning on making this cake? Because you absolutely should. You won't regret it! I really wish I had a piece of it right now. Yum! If you are feeling brave, take a few minutes to check out the other Cake Slice Bakers October cakes. You can find the links to their blogs at the bottom of this post! 

Kentucky Bourbon Cake
Adapted from Vintage Cakes


  • 3 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 4 large eggs, room temperatures
  • 1/4 cup bourbon
  • 1 cup buttermilk, room temperature
  • 6 Tablespoons unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 cup bourbon
  1. Position rack in center of oven and preheat oven to 350 degrees F.
  2. Sift together flour, baking powder, baking soda, and salt in a medium mixing bowl and whisk until well blended.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, cream butter and sugars on medium-high speed until fluffy, about 5 minutes.
  4. Blend in eggs, one at a time, scraping down the sides of the bowl after each addition.
  5. In a small bowl, combine bourbon and buttermilk.
  6. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with the flour mixture. After each addition, mix until just barely blended and stop to scrape down sides of bowl. Stop mixer before the last of the flour has been incorporated and blend it in by hand with a rubber spatula.
  7. Spread the batter evenly into a prepared bundt or fluted metal tube pan.
  8. Place pan in oven and bake until golden and the cake springs back when lightly touched, about 40 to 45 minutes.
  9. To make the glaze: In a small saucepan, over low heat, combine the butter, sugar, and bourbon and heat just until the butter melts and the sugar dissolves, whisking to combine.
  10. Remove cake from oven and, while leaving it in the pan, immediately poke holes all over the cake with a wooden skewer or toothpick. Pour 3/4 of the glaze slowly over the cake, set aside remaining glaze.
  11. Allow cake to cool in pan for 30 minutes then flip it out onto a serving plate so glazed side is on the bottom.
  12. Brush or drizzle the remaining glaze over the top of the cake (if glaze has thickened, rewarm it over low heat.
  13. Slice, serve, and enjoy!

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