- 3 cups sifted cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup unsalted butter
- 1½ cups sugar
- ½ cup firmly packed brown sugar
- 4 eggs, at room temperature
- ¼ cup bourbon
- 1 cup buttermilk
For the Glaze
Preheat the oven to 350° F. Butter and flour your bundt pan.Sift together cake flour, baking soda, baking powder and salt. Whisk by hand to incorporate all ingredients.
In a stand mixer fitted with the paddle attachment, cream the butter and sugars together at medium-high speed until light and fluffy. It should take about 5 minutes. Make sure to stop periodically to scrape down the sides and the paddle, so you have even mixing. Then, set the mixer on low speed and begin adding one egg at a time. Add the next egg once the previous one is just mixed in.
In a small bowl, combine the buttermilk and bourbon. On low speed, alternate adding one third of the flour mixture and one half of the bourbon mixture; repeat until all ingredients have been incorporated. As soon as you add the last third of the flour, turn off the mixer and gently blend by hand until just incorporated.
Then, pour the cake batter in evenly. Place the pan on the middle rack and bake for approximately 40-45 minutes or until the cake is a golden brown. It should spring back when pressed.
Meanwhile, in a small saucepan, melt the remaining butter, sugar and bourbon on low heat until the butter and sugar have melted. Remove from heat.
Once your Kentucky bourbon cake is done baking, remove it from the oven, but leave the cake in the pan. Poke numerous holes in the top of the cake with a wooden skewer. Pour three-quarters of the glaze over the top, letting the mixture soak into the holes. (If the glaze has thickened, heat on low until it’s easily pourable once again.) Let the cake rest for half an hour.
Flip the cake onto a cake plate (with the glazed part on the bottom). Gently brush or pour the remaining glaze on top of the cake.
No comments:
Post a Comment