I’ve been really looking forward to this reveal day of the Cake Slice Bakers. This is our last cake from Vintage Cakes by Julie Richardson. When I found out that we could bake any cake we wanted to I knew which one was at the top of my list. The Kentucky Bourbon Cake. It’s made in the Heritage Bundt Pan and it has booze in it. What’s not to love!!!! It reminds me of the rum cakes that I used to make way back in the day. If boozy cakes are not your thing, you may want to substitute some type of juice for the bourbon because this baby is loaded. Orange, apple or pineapple juice would be good choices or two teaspoons of vanilla in both the cake and glaze.
After the cake is removed from the oven you give it a bourbon soak. Poke holes in it and pour most of glaze on the cake while it’s in the pan. Thirty minutes later turn it out onto a serving plate so the soaked side is down and then brush the top and sides with the rest of the glaze.
When I turned mine out I noticed that some of the glaze hand formed little crystals along the bottom. That was my little lagniappe, a little candied glaze. The texture reminds me of an old fashioned, down home cake. It was a little dense but moist at the same time, yumola!!!! If you don’t have the Heritage Bundt pan don’t worry this will taste just as good in any bundt pan it’s baked in.
Kentucky Bourbon Cake – Julie Richardson Vintage Cakes
3 cups (12 ounces) sifted cake flour
1 tsp baking powder
½ tsp baking soda
1 tsp fine sea salt
1 cup (8 ounces) unsalted butter
1 ½ cups 10 ½ ounces) sugar
½ cup (3 ¾ ounces) firmly packed brown sugar
4 eggs, at room temperature
¼ cup bourbon
1 cup buttermilk, at room temperature
6 tablespoons (3 ounces) unsalted butter
¾ cup (5 ¼ ounces) sugar
¼ cup bourbon
Preheat the oven to 350°F and prepare your bundt pan with nonstick spray or grease and flour it. Sift together the flour, baking powder, soda, and salt in a bowl, then whisk the mixture by hand to ensure that the ingredients are well mixed. One note here, the directions say 3 cups of sifted cake flour. Which means sift first and measure after.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium-high speed until fluffy, about 5 minutes. Stop occasionally to scrape the sides of the bowl. Blend in the eggs one at a time. Combine the bourbon and buttermilk in a small bowl. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk-bourbon mixture in two parts, beginning and ending with the flour. Stop and scrape the bowl after each addition. Before the last of the flour has been incorporated stop the mixer and complete the blending by hand with a rubber spatula. Pour the batter into the prepared pan and spread it evenly. Bake until the cake is golden and springs back when touched, 40 to 45 minutes. Make the glaze by combining the butter, sugar, and bourbon in a small saucepan over low heat just until the butter melts and the sugar dissolves, whisking to combine. Remove the cake from the oven but leave it in the pan. Poke holes over the top of the cake with a wooden skewer. Pour three-quarters of the glaze slowly over the cake, saving the remaining glaze. Allow the cake to cool for 30 minutes, and then flip it out onto a serving plate so the glazed part is on the bottom. Brush the top with the remaining glaze. If the glaze has thickened, rewarm it over low heat. Enjoy!