KENTUCKY BOURBON CAKE
Fruit cake soaked in whiskey. Should be made a month in advance, if you can wait that long (I can't!). You'll need some cheesecloth for giving this cake its trademark bourbon wrap.
Provided by Holly
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease a 10 inch tube pan and line bottom with parchment paper.
- Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve the bourbon.
- In a separate bowl, mix flour, nutmeg and baking powder. Set aside.
- In a small bowl, cream butter with the white sugar. In a separate small bowl, cream yolks and brown sugar until very light.
- In a very large bowl, combine the two sugar mixtures and blend well.
- Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition.
- Add soaked fruit and fold in. Add nuts and fold in.
- In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed.
- Pour into prepared 10 inch tube pan. Place a pan of water in the bottom of the oven and bake for 4 to 5 hours at 275 degrees F (135 degrees C). Ovens vary, so watch the baking time. Test cake with wooden pick. (May take longer than 5 hours).
- Remove from oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with bourbon soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool dry place.
Nutrition Facts : Calories 1076.8 calories, Carbohydrate 131.4 g, Cholesterol 140.1 mg, Fat 45.6 g, Fiber 5 g, Protein 11 g, SaturatedFat 15.4 g, Sodium 234.1 mg, Sugar 86.2 g
BLUE-RIBBON BUTTER CAKE
I found this buttercake recipe in an old cookbook I bought at a garage sale and couldn't wait to try it. I knew it had been someone's favorite because of the well-worn page. -Joan Gertz, Palmetto, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.
Nutrition Facts : Calories 410 calories, Fat 19g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
KENTUCKY BUTTER CAKE
Moist and buttery cake made from readily available ingredients with a luscious butter sauce.
Provided by Suzanne Stull
Categories Desserts Cakes Yellow Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
- To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
Nutrition Facts : Calories 508.3 calories, Carbohydrate 71.1 g, Cholesterol 117 mg, Fat 22.6 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 13.6 g, Sodium 467.4 mg, Sugar 47.1 g
KENTUCKY BOURBON CAKE
Make and share this Kentucky Bourbon Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time P2DT5h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Pour 2 cups bourbon or whiskey over raisins and cherries.
- Soak in covered container for 48 hours.
- Before mixing in cake, drain well, reserve bourbon.
- Soften butter at room temp.
- cream until light.
- Add sugar,beat until fluffy.
- Beat egg yolks until very light, than add brown sugar.
- Beat well to dissolve sugar.
- In a very large bowl, combine the 2 sugar mixtures blend well.
- Mix nutmeg baking powder with 4-1/2 cups flour.
- Mix other 1/2 cup flour with nuts.
- Add flour mixture alternately with bourbon to sugar,butter, egg mixture, mixing well after each addition.
- Add soaked fruit, fold in, then add the nuts fold in.
- Beat egg whites until stiff but not dry.
- Fold into batter until evenly distributed.
- Pour in greased 10" tube pan lined with greased brown paper.
- Place a pan of water in bottom of oven.
- Bake 4-5 hours at 275.
- Test with toothpick about 2" from outer edge of cake.
- May take longer than 5 hours.
- Remove from oven and allow to cool for 15 minutes before turning out.
- When almost cool, sponge sides inside hole heavily with bourbon-saturated cheesecloth.
- Cover cake with this cloth, then in plastic wrap Let set overnight saturate again.
- Recover tightly with plastic wrap.
- Store at least 2 weeks.
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- Preheat oven to 350 degrees. Brush a standard Bundt pan with butter, then dust with flour, tapping out excess.
- Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat; carefully add bourbon (mixture will bubble vigorously). When bubbles subside, stir in sugar to combine. Cook over medium-low, stirring occasionally, just until mixture is smooth and runs from a spoon in a thin, translucent stream (sugar will not dissolve completely; do not let mixture boil). Pierce holes in cake (still in pan) to bottom with a wooden skewer at 1-inch intervals. Slowly drizzle glaze evenly over cake; let stand until glaze is fully absorbed, about 15 minutes. Invert onto a cake plate. Let cool completely before slicing and serving. Cake can be stored in an airtight container up to 3 days.
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- Use butter to thoroughly grease a 10 inch bundt pan, (get in all the nooks and crannies.) Preheat oven to 350F and move a shelf to the middle.
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