Kentucky Bourbon Butter Cake

This is my version of the Kentucky Butter Cake. A cake that is moist, buttery and coated with a sweet buttery bourbon sauce that crusts the outside and soaks into the cake making it amazing for days. This sweet soft cake is just perfect on its own, but you can top it with fresh strawberries and whipped cream to get a perfect summer dessert.

.

Ingredients:
For the Cake
1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 Tablespoon vanilla extract
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk

For the Bourbon Butter Glaze
⅓ cup butter
¾ cup granulated sugar
2 Tablespoons water
2 teaspoons Woodford Reserve Kentucky Bourbon

Confectioner’s sugar, for dusting

Directions:
Preheat the oven to 325°F.

Grease a 10-inch bundt pan with Crisco shortening very liberally. Dust the pan with flour and set aside.

Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.

Pour the batter into the prepared pan and bake for 65 to 75 minutes until a toothpick entered into the center comes out clean and cake is golden.

When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.

Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan. Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. Dust the cake with confectioner’s sugar and cut to serve.

Cook’s Notes:
You can substitute 2 teaspoons of vanilla for the bourbon, if desired.

You can make this cake a day in advance, as it will be more moist and flavorful when it rests overnight.

Advertisements

Easter Sunday Dinner 2015

DSC07644

Easter Sunday Dinner was a simple affair this year. Normally I would have three different proteins: a fish, a rack of lamb, and Cornish Hens and lots of side dishes and at least two desserts.

This year I opted for a more simpler menu,  by serving an appetizer,  a spiral honey baked ham with a few side dishes, and a cake for dessert.

We started off the meal with an appetizer of Pickled Beet Deviled Eggs.

DSC07627DSC07626

A  simple salad with sliced pickled baby beets, baby arugula and cherry tomatoes was dressed in a lemony vinaigrette.

DSC07665

The salad  was followed by main course, a honey baked spiral sliced ham garnished with Blood Oranges and Baby Arugula. The side dishes included Roasted Rosemary Potatoes, Green and White Asparagus, and Cinnamon Spiced Carrots.

  DSC07655 DSC07659 DSC07660 DSC07662

And finally, for dessert a simple ” White Rose” yellow cake with butter cream frosting.

DSC07631

                 DSC07692 DSC07690

The great thing about a simple menu means that you spend less time in the kitchen and more time sharing stories and fond memories in the making with your family and friends at the dinner table.