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Bluegrass Girl Kentucky Bourbon Butter Cake
roux LLC • December 21, 2015
by Shelley Byington and Kellie Fenley
Equipment: one pinwheel Bundt cake pan (10 cup capacity) liberally greased with butter or cooking oil
Ingredients:
- 3 cups cake flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 ½ cups granulated sugar
- ½ cup light brown sugar, firmly packed
- 4 eggs, at room temperature
- ¼ cup Bourbon whiskey
- 1 cup buttermilk, at room temperature
Directions:
Preheat oven to 350.
In a medium bowl, sift together first three ingredients. Add kosher salt and mix well. Set aside.
In the bowl of a freestanding electric mixer with paddle attachment, cream 1 cup butter, 1 ½ cups granulated sugar and ½ cup brown sugar on medium-high speed until fluffy.
Turn down the mixer to low and add 4 eggs.
Whisk together ¼ cup bourbon and 1 cup buttermilk together in a liquid measuring cup. Set aside.
While the mixer still on low, add the flour mixture in three parts, alternating with the bourbon and buttermilk mixture. Begin and end with flour.
Pour the batter into the prepared pan and use a rubber spatula to spread it out evenly.
Bake in preheated oven for 40 – 45 minutes.
When the cake is ready remove from oven and let rest on a cooling rack. Make the glaze immediately.
- 6 tablespoons unsalted butter
- ¾ cup granulated sugar
- ¼ cup Bourbon whiskey
Combine 6 tablespoons unsalted butter, ¾ cup sugar and ¼ cup bourbon in a small saucepan over low heat just until the butter melts and the sugar dissolves, whisking to combine. Use Immediately.
When the cake is fresh from the oven and cooling on the rack, leave it in the pan and poke holes all over the exposed top with a wooden skewer.
Pour ¾ of the prepared glaze slowly over the cake. Use a spatula to spread the glaze around the cake top, making sure that the glaze seeps in the holes.
Allow the cake to cool for 30 minutes then flip out of the pan to a serving plate.
Brush the top with the remaining glaze. If the glaze has thickened, rewarm it over low heat then use immediately
We are excited to announce the recipient of our most recent Food for Thought grant — the Hot Springs Food Pantry, located in Hot Springs, South Dakota. Food for Thought is a fund we created through The Community Foundation to offer grants to organizations that help feed children in our community. This isn’t just about money though. We’re also on the lookout for ways to teach kids about good food, to help them learn to prepare it, and to encourage them to love it as much as we do. We are always looking for organizations in our local communities whose mission aligns with ours and have specific needs we can provide grants for. Because our croux reaches far and wide, “local” doesn’t just mean Tennessee. In this case, the community is local to one of our core team members, Lauren. After moving back to her hometown of Hot Springs, South Dakota to be closer to family, she got involved with the local food pantry and saw a specific need there. The food pantry needed a refrigerator so they could provide more fresh produce and protein to families in the area. They were also seeing an above average need in the community due to rising costs which has depleted some of their funds. The grant received from Food for Thought will go towards these efforts and help provide fresh food for families in the area.
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