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

Ingredients:

Cake:

• 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

Glaze:

• 6 Tablespoons unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup bourbon

Directions:

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!

Bourbon Pecan Pound Cake with Bourbon Glaze

Okay everyone...

Sing it with me now...

I like big bundts and I cannot lie! You other bakers can't deny!

This is one big bundt cake. And I love it!

It's been a while since I've been able to bake with my Facebook Baking Group but I'm so happy to have gotten back into the swing of things with this cake.

One of the members of the group found this recipe in her local newspaper and she shared it with the group.

The cake can be made into a couple loaves and be shared with friends, but I chose to make mine in my bundt pan because...well...you know why. ;-)

This cake was super moist. The bourbon (I used Jim Beam) gave it that little something extra. I loved the texture of so many pieces of pecan throughout the cake. And hello! You can't have a big bundt without a glaze!

This cake would be a beautiful addition to your holiday table. Or shared with friends and neighbors.

No matter why or how you enjoy this cake...just enjoy this cake. You won't be sorry!

Let's bake!

Cream together the butter and sugar.

Mix in the egg yolks.

Stir in the extracts, butter flavoring and bourbon. Yeah baby!

Mix in the flour a bit at a time.

Beat the egg whites until stiff and gently fold them into the batter.

Then stir in some nuts.

Sprinkle more nuts in the bottom of the bundt pan.

Then pour the batter over the nuts. Smooth it out and sprinkle with more pecans.

Bake that baby up until a tester comes out clean then let it cool.

Throw together your glaze, pour it over the cake and top with a bit more of the pecans for garnish.

Slice, serve, enjoy!!

Bourbon Pecan Pound Cake with Bourbon Glaze

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Ingredients:

For the cake

• 1 pound (4 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 9 large eggs, separated
• 3 cups unbleached all purpose flour
• 2 teaspoons pure vanilla extract
• 2 teaspoons pure almond extract
• 1 teaspoon butter flavoring
• 1/4 cup bourbon
• 2 cups chopped pecans, divided, plus more for garnish 

For the glaze

• 2 cups powdered
• 2 Tablespoons bourbon
• 7 Tablespoons heavy cream

Directions:

1. Preheat oven to 325 degrees F. Spray a 10-12 cup bundt pan with baking spray.
2. In the bowl of an electric mixer, on medium high speed, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add the egg yolks and beat until well incorporated.
4. Mix in the vanilla and almond extracts, the butter flavoring, and the bourbon.
5. Mix in the flour a half cup at a time, scraping the sides of the bowl as necessary.
6. In a separate, medium metal mixing bowl, beat the egg whites until stiff.
7. Fold half a cup of egg whites into the batter to lighten. Then gently fold in the rest of the egg whites until well incorporated.
8. Stir in 1 cup of the pecans.
9. Sprinkle 1/2 a cup of the pecans in the bottom of the bundt pan. Pour the batter over the pecans and smooth out with a rubber spatula. Sprinkle the remaining 1/2 cup of pecans evenly over the batter.
10. Bake for 1 1/2-2 hours or until a tester inserted in the center of the cake comes out clean.
11. Allow cake to cool in pan for 10 minutes then invert onto a cooling rack. Cool completely.
12. Make the glaze: stir powdered sugar, bourbon, and cream together until well incorporated. 
13. Pour glaze over the top of the cake allowing it to fall down the sides. Sprinkle a bit more of the pecans on top of the glaze. Let stand 10 minutes or until set.
14. Slice, serve, and enjoy!!