My husband loves his bourbon, so I knew he would love this cake. It might require a trip to the store for the bourbon.
This is a pretty easy recipe. I found this recipe on a link from Pinterest (don't you just love that website!!! I have found so many neat and interesting recipes there!!) Anyway, this recipes comes from the website hummingbirdhigh.com (cute name for a website!!).
You will need a 10 cup bundt pan that has been greased with either butter or sprayed with Pam (or something similar). I always then dust the pan with flour.
3 cups cake flour, sifted *
1 tsp baking powder
1/2 t baking soda
1 t salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cup white sugar
1/2 cup brown sugar, packed firmly
4 eggs, at room temperature
1/4 cup bourbon whiskey
1 cup buttermilk, at room temperature **
6 T unsalted butter
3/4 cup white sugar
1/4 cup bourbon whiskey
*if you do not have cake flour - you can make your own - for every cup of flour, take out 2 T of flour and replace with 2 T of cornstarch
** to make your own buttermilk, add 1T lemon juice or vinegar to 1 cup of whole milk, let sit for about 5 to 10 minutes.
Preheat oven to 350
In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk together and set aside.
Using an electric mixer, cream together butter, white sugar and brown sugar for about 5 minutes until light and fluffy.
Add the 4 eggs, one at a time, making sure each egg is thoroughly mixed into the batter before adding another egg.
Whisk together the bourbon and buttermilk in a measuring cup
Alternating add the flour mixture and buttermilk/bourbon to the batter making sure all is mixed completely.
Pour the batter into the prepared bundt pan. Use a spatula to smooth out the top.
Bake for 40 to 45 minutes until the cake is a nice golden color and springs back when touched.
When the cake is removed, make the glaze immediately.
For the glaze, add the butter, sugar and bourbon in a small saucepan.
Heat until the sugar and butter melt while whisking to combine.
Leave the cake in the bundt pan. With a wooden skewer, poke holes in the base of the cake. Pour 3/4 of the glaze slowly over the cake (save the remaining portion of the glaze). Use a rubber spatula to spread the glaze.
Let the cake cool for about 30 minutes before removing it from the pan.
After 30 minutes, flip the cake onto a serving plate so that the glazed part is now on the bottom.
Brush the remaining glaze on top of the cake (you might have to reheat it).
OH MY!!! This is good!! It is a very moist cake. By baking it, the bourbon loses its alcohol content, but leaves the flavor - it is not overpower, just a hint of the bourbon. My husband loved it. I thought it was an excellent bundt cake and I will probably make this again.