Best Kentucky Bourbon Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KENTUCKY BOURBON CAKE



Kentucky Bourbon Cake image

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

2 cups bourbon
8 ounces golden raisins
16 ounces red candied cherries, halved
¾ pound butter
2 cups white sugar
6 egg yolks
6 egg whites
2 cups packed brown sugar
2 teaspoons ground nutmeg
1 teaspoon baking powder
5 cups all-purpose flour
1 pound chopped pecans
1 cup bourbon

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

KENTUCKY BOURBON CAKE



Kentucky Bourbon Cake image

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

2 cups Bourbon
1/2 lb golden raisin
1 lb candied red cherries, halved
1 1/2 cups butter
1 lb granulated sugar (2 1/4 cups)
6 eggs, separated
1 lb light brown sugar (2 1/4 cups)
2 teaspoons nutmeg (grated)
1 teaspoon baking powder
5 cups sifted flour
1 lb pecans, chopped
more Bourbon, to soak cake

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.

KENTUCKY BOURBON PECAN CAKE



KENTUCKY BOURBON PECAN CAKE image

Categories     Cake     Nut     Dessert     Bake     Christmas

Number Of Ingredients 10

1 lb pecan meats, broken
1/2 lb. muscat raisins
1/2 lb candied cherries, soaked in 1/2 C. bourbon
1 1/2 C sifted flour
1 tsp baking powder
1/4 tsp salf
1 stick butter
3 egg yolks
1 cup + 2 Tbsp sugar
3 egg whites

Steps:

  • Sift 1 1/2 C sifted flour with baking powder and salt. Drain bourbon from cherries and supplement to make 1/2 cup. Cream on high for 5 min: 1 stick of butter, 3 egg yolks and 1 C plus 2 Tbsp sugar. Add flour-bourbon alternately beating just to mix smooth. Pour over fruit and nuts, mix with wooden spoon. Beat egg whites to peaks, fold into above.Bake in foil lined pans as above til toothpick comes out clean. Let cake remain in metal loaf pan 30 minutes then turn out on cake rack and remove foil. Turn top side up and cool completely. Dribble extra bourbon over cake, wrap in foil and plastic bag, store in refrigerator and age for several weeks. Add bourbon once before Christmas. Cut in thin slices with very sharp knife.

KENTUCKY BOURBON BUTTER CAKE.



Kentucky Bourbon Butter Cake. image

How to make Kentucky Bourbon Butter Cake.

Provided by @MakeItYours

Number Of Ingredients 19

Special Equipment:
one pinwheel bundt pan (or any other bundt pan with a 10-cup capacity), liberally greased with butter or sprayed with cooking oil
For the Bourbon Buttermilk Bundt Cake:
(makes one 10-inch cake, enough for 10-12 servings)
3 cups cake flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1/2 cup light brown sugar, firmly packed
4 eggs, at room temperature
1/4 cup bourbon whiskey
1 cup buttermilk, at room temperature
For the Bourbon Butter Glaze:
(makes about 1 cup, enough for 1 cake)
6 tablespoons unsalted butter
3/4 cup granulated sugar
1/4 cup bourbon whiskey

Steps:

  • For the Bourbon Buttermilk Bundt Cake:
  • Center an oven rack and preheat the oven to 350 (F).
  • In a medium bow, sift together 3 cups cake flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt in a bowl, then whisk the mixture by hand to ensure that all ingredients are well mixed. Set aside.
  • In the bowl of a freestanding electric mixer with a paddle attachment, cream 1 cup butter, 1 1/2 cups granulated sugar, and 1/2 cup brown sugar on medium-high speed until fluffy, about 5 minutes.
  • Turn down the mixer to its lowest speed and add 4 eggs, one at a time, making sure each egg is fully incorporated before adding the next one.
  • Whisk together 1/4 cup bourbon and 1 cup buttermilk together in a liquid measuring cup. Set aside.
  • With the mixer still on its lowest speed, add the flour mixture (from the first step) in three parts, alternating with the bourbon and buttermilk mixture (from the fifth step) in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula.
  • Pour the batter into the prepared pan and use a rubber spatula to spread it out evenly. Place the pan into the preheated oven and bake until the cake is golden and springs back when touched, about 40 to 45 minutes.
  • When the cake is ready, remove from oven and let rest on a cooling rack. Make glaze immediately.
  • For the Bourbon Butter Glaze:
  • Combine 6 tablespoons unsalted butter, 3/4 cup sugar, and 1/4 cup bourbon in a small saucepan over low heat just until the butter melts and the sugar dissolves, whisking to combine. Use immediately.
  • Putting It All Together:
  • When the cake is fresh from the oven and cooling on the cooling rack, leave it in the pan and poke holes all over the exposed top (or, what will eventually be the base of the cake) with a wooden skewer.
  • Pour three-quarters of the prepared glaze slowly over the cake, saving the remaining glaze. Use a rubber spatula to spread the glaze around the cake top, making sure that the glaze seeps in the holes you made with the wooden skewer.
  • Allow the cake to cool for 30 minutes, then flip it out onto a serving plate so that the glazed part is on the bottom.
  • Brush the top with the remaining glaze - if the glaze has thickened, rewarm it over low heat and use immediately.

KENTUCKY BUTTERMILK BOURBON CAKE



Kentucky Buttermilk Bourbon Cake image

Nice solid tasty cake

Provided by Jan Hippe @nimthim

Categories     Cakes

Number Of Ingredients 13

1 box(es) plain yellow cake mix
1 package(s) vanilla instant pudding mix
1 tablespoon(s) grated orange zest
1/2 cup(s) bourbon
1 cup(s) buttermilk
4 - eggs
1 tube(s) vanilla extract
8 tablespoon(s) melted butter (1 stick)
GLAZE
4 tablespoon(s) butter (1/2 stick)
1/2 cup(s) packed lite brown sugar
1/4 cup(s) bourbon
1/4 cup(s) water

Steps:

  • Preheat oven to 350 degrees. Lightly mist a 12-cup bundt pan with vegetable oil spray. Set aside.
  • Place bourbon and orange zest in a small saucepan and heat to warm over low heat. Do not boil. Set pan aside.
  • Place cake mix, pudding mix, buttermilk, melted butter, eggs and vanilla in large mixing bowl. Blend with electric mixer on low for 1 minute. Stop machine and scrap down sides. Increase mixer speed to medium and beat for 2 minutes scraping sides. Batter should look thick and smooth. Fold in the bourbon and zest mixture evenly and pour into prepared bundt pan and put into oven.
  • Bake cake until golden brown and when springs back when touched lightly (45-50 minutes). Remove pan from oven and let cook on rack for 20 minutes. Run sharp knife around edges and invert cake onto serving platter.
  • Prepare the glace. Place butter, brown sugar, bourbon and water in a small saucepan over medium heat. Bring to a boil and boil for 3 minutes.
  • Poke holes into top of cake with wooden skewer or toothpick. Spoon the hot glaze over top of cake allowing it to seep into holes and drizzle down the sides and into the center of the cake. Allow cake to cool completely before slicing.
  • Store cake covered in plastic wrap or under glass dome at room temperature for up to 4 days. Refrigerate for up to 1 week or freeze it wrapped in aluminum foil for up to 6 months. Thaw cake overnight on counter before serving.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #desserts     #fruit     #1-day-or-more     #holiday-event     #cakes     #nuts     #dietary     #christmas     #low-sodium     #low-in-something

Related Topics