Kentucky Bourbon Cake {recipe} and Vintage Cakes Cookbook Giveaway Winner!

Kentucky Bourbon Cake

We picked a winner for the Vintage Cakes Cookbook giveaway! Hey Sarah, can you drop me a line at contact/at/tastespotting with your shipping address so we can get this monster cookbook sent out to you? Everyone else, thanks so much for playing along and if your heart is set on the book, you can find one for purchase here! We’re still picking winners for the rest of the “Back-to-(Cooking)-School” Cookbook giveaways, so stay tuned! And of course, we’re giving away more books this week…Make sure to enter!

And before we send this gorgeous cookbook out to the winner, we had to pluck a recipe from the book to share.

We don’t know if the book’s binding just happened to be broken that way, or it was fate, but every time we opened the Vintage Cakes cookbook, it would be to the page for the Kentucky Bourbon Cake! I am totally not exaggerating. Obviously, this cake with Bourbon IN the cake, and Bourbon glaze ON the cake, is calling to us.

Kentucky Bourbon Cake {recipe}

from the Vintage Cakes cookbook by Julie Richardon

“This buttermilk Bundt cake, drenched in a boozy bourbon glaze, is a great vehicle for whipped cream and strawberries. Kentucky Bourbon Cake was the prize-winning entry by Nell Lewis at the 1963 Pillsbury Bake-Off Contest in Platte City, Missouri.”

Makes 10 to 12 servings

Ingredients

Cake
3 cups (12 ounces) sifted cake flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
1 cup (8 ounces) unsalted butter
1½ cups (10½ ounces) granulated sugar
½ cup (3¾ ounces) firmly packed brown sugar
4 eggs, at room temperature
¼ cup bourbon
1 cup buttermilk, at room temperature

Glaze
6 tablespoons (3 ounces) unsalted butter
¾ cup (5¼ ounces) granulated sugar
¼ cup bourbon

DIRECTIONS

Make the Cake:
Center an oven rack and preheat the oven to 350 degrees. Grease a 10 cup Bundt pan. To make the cake, 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.

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. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. 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. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula.

Pour the batter into the prepared pan and spread it out evenly. Place the pan in the oven and bake until the cake is golden and springs back when touched, 40 to 45 minutes.

Make the Glaze: Combine 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 all 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, 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.

{Kentucky Bourbon Cake photo: Erin Kunkel for Vintage Cakes cookbook}

by Sarah J. Gim on October 22, 2012 · 0 comments

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