Today, November 26, is National Cake Day.
To celebrate, we’re reprinting below (from an RL Reeves Jr post on bourbon desserts for the holidays), a recipe for the best Bourbon Bundt Cake you will ever taste.
BOURBON BUNDT CAKE with Buttermilk Praline Sauce
Growing up in Kentucky, bourbon finds its way into all sorts of recipes. Folks put it in chili, glaze hams with it, dose dishes of baked beans with it, and of course use it in all manner of cocktails.
After a test run in the kitchen, I can confirm the following recipe’s deliciousness. But then I can’t remember ever eating a bad bundt cake. There’s magic in those old pans. Here’s the formula.
3 cups sifted self rising flour (all good old-school cooks of The South use self-rising)
2 sticks unsalted butter
1 c. sugar
1 c. brown sugar
1/2 c. bourbon (I love Bulleit)
1 c. buttermilk
Cream the butter and sugars together, use a stand mixer if you have one, otherwise you’ll end up with a forearm like Popeye
* Add eggs one at a time, blending thoroughly
* Whip the bourbon and buttermilk in a separate bowl
* Beginning with the flour, add dry ingredients to butter/sugar in 3 parts, alternating with wet ingredients, end with flour. Be thorough with your blending to create a smooth, silky batter
* Pour batter into bundt pan sprayed with Baker’s Joy
* Bake at 350 degrees for 35-45 minutes til golden brown and cooked through (a toothpick should come out clean)
Buttermilk Praline Sauce
1 c. Sugar, white cane
1 c. Sugar, brown
1/2 t. Baking soda
1/2 t. Salt
1 c. Buttermilk
* Combine all ingredients
* Cook over medium heat in 4 quart kettle til sugar is dissolved
* Lower heat, cook 20 minutes longer til sauce is caramel colored
Pour glaze over cake and allow cake to “cure” for as long as possible. You will be forgiven if this wait is 30 or so seconds as the aroma coming off your creation will be absolutely maddening.
Kentucky native and Ace contributing food writer RL Reeves Jr blogs at scrumptiouschef.com. His forthcoming book is Eat Like a Turk in Istanbul.