UPDATE: After sitting in my kitchen for merely 3 days, there's only one of these bad boys left. My dad LOVED these cakes, and so did my brother, which believe me is saying a lot (I got my brother to make a nice comment about the food he was eating instead of mindlessly devouring it, yay!!). So just in case you're wondering because I may have seemed a bit hesitant about this recipe above, it is just because I hate bourbon, because apparently these cake(s) are really darn good. Plus, perfect for a super bowl party, am I right?
Bourbon Butter Bundt Cake
- 3½ cups sifted cake flour
- 1¼ tsp. baking powder
- ¾ tsp. baking soda
- 1 tsp. kosher salt
- 1¼ cups (20 Tbsp.) unsalted butter, room temperature
- 1¾ cups granulated sugar
- ½ cup light brown sugar
- 5 eggs, at room temperature
- ¼ cup bourbon
- 1¼ cups buttermilk, room temperature
- 6 Tbsp. butter
- ¾ cup sugar
- ¼ cup bourbon
Make the cake: Preheat oven to 350 degrees F. Grease and flour a 12-cup fluted Bundt pan or a 12-cavity mini Bundt cake pan; set aside.
Sift together the flour, baking powder and baking soda into a medium bowl. Add the salt and whisk to combine; set aside. With an electric mixer, cream together the butter and both sugars on medium-high speed for 5 minutes, until fluffy, stopping occasionally to scrape the sides of the bowl. Add the eggs one at a time, mixing well after each addition and scraping the sides of the bowl. Combine the buttermilk and bourbon in a small bowl. Reduce the mixer speed to low and 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.
Pour the batter into the prepared pan and spread it out evenly. Bake until the cake is golden brown and springs back when lightly pressed with a finger, 30 minutes for mini Bundt cakes and 40 to 45 minutes for a large Bundt cake.
Make the glaze: Towards the end of the baking time, prepare the glaze. Combine the butter, sugar and bourbon in a small saucepan over low heat until the butter melts and the sugar dissolves, whisking to combine.
Remove the cake from the oven and immediately poke holes all over the top of the cake using a long skewer. Pour the glaze slowly over the cake, allowing it to seep into the holes. Let cake(s) cool before serving.