On Wednesday I wrote about the chocolate peanut butter crunchies that I made for my kids, which means that today’s recipe is for my husband. There are a few things to know about my husband: he’s an adventurous eater, has a passion for horses, and appreciates a pour of good bourbon.
Over our years together I have crafted many a recipe with his palate in mind. Recently, I decided to try and create a new dessert for him. Although he often remarks that he doesn’t have a sweet tooth, he quite often is the one who requests the dessert menu at a restaurant. Like me, he isn’t a fan of chocolate, so it opens up all other sorts of baking and cooking opportunities.
Several years ago my sister-in-law made a rum cake for Christmas dinner. It was a delicious, moist, rum-infused cake. That cake came to mind as I began imagining all of the desserts I could make for my husband. If rum cake was yummy, wouldn’t bourbon cake be just as yummy or even more so?! Based on the responses I received from my husband, his coworkers, and mine, the cake was a hit.
Serve it with a scoop of ice cream or dollop of whipped cream or just enjoy it in its pure form; it is the perfect treat to enjoy with a cup of coffee on a cold winter’s night.
- 4 large eggs
- 3 large egg yolks
- 1/2 cup bourbon*
- 2 teaspoons vanilla extract
- 2-1/2 cups cake flour
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 6 tablespoons unsalted butter
- 1/4 cup water
- 3/4 cup granulated sugar
- 1/4 cup good bourbon (I used Maker’s Mark)
- Preheat to 325°F.
- Butter and flour a 12-cup bundt pan.
- Whisk together the eggs, egg yolks, bourbon, and vanilla extract in a medium bowl.
- Place the cake flour, brown sugar, sugar, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment; mix on low speed for about 30 seconds to combine.
- Add the butter and beat on low speed for about 2 minutes, or until the ingredients are well combined.
- Add one-third of the liquid ingredients and mix on low speed until just incorporated.
- Increase the speed to medium and beat for 2 minutes, then stop the mixer and scrape down the sides of the bowl with a rubber spatula.
- Add another third of the liquid and mix on low speed until just combined.
- Increase the speed to medium and beat for two minutes, then stop the mixer and scrape again.
- Add the remaining liquid and beat and scrape as before.
- Transfer the batter to the prepared bundt pan.
- Bake for 60-70 minutes, or until a toothpick inserted halfway between the central tube and side of the pan comes out clean.
- Cool the cake on a rack for ten minutes.
- While the cake cools, melt the butter in a small saucepan.
- Add the water and sugar and bring to a boil. Turn the heat down to medium-low and simmer, stirring frequently, for about 5 minutes, or until slightly thickened.
- Remove from the heat and stir in the bourbon.
- Using a toothpick, poke holes all over the bottom of the cake about 1/2-inch apart.
- Brush or spoon half of the glaze over the cake and let it soak in. (If the glaze pools on the surface, poke more holes to help it sink in.)
- Invert the cake onto the rack and use the toothpick to poke more holes all over the top.
- Slide a piece of foil or parchment under the rack.
- Gradually brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.
- Let sit for at least one hour before serving.
- The bourbon used in the batter doesn’t have to be as good of a bourbon, as there are other flavors, such as the vanilla extract, combined with it. The good bourbon for the glaze is vital.
