Whiskey Barrel Cake
Grease and flour a standard 12-cup Bundt pan; set pan aside. Using a large mixing bowl, add flour, brown sugar, granulated sugar, pudding mix, baking powder, baking soda, salt, cinnamon, nutmeg, cardamom and cloves; stir until well combined. Using a separate bowl, add milk, bourbon, vegetable oil and eggs; stir until well combined.
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How to make Kentucky Bourbon Cake Recipe: To start, cream together butter and sugar in a bowl of a stand mixer using the paddle attachment. Then, mix in the eggs one at a time on low speed. In a separate bowl, whisk together the dry ingredients - cake flour, fine sea salt, and baking powder - before gradually adding it to the butter mixture.
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To prepare the cake: Preheat the oven to 350 degrees. In the bowl of a stand mixer, cream the butter, sugar, and brown sugar together on medium speed for 4 minutes. Scrape the sides of the bowl and add the eggs one at a time. Scrape the sides of the bowl and stir in any unincorporated egg. In a separate bowl combine the buttermilk, bourbon, and.
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In a small bowl, combine the bourbon and buttermilk. With the mixer on low speed, add the flour mixture in 3 parts, alternating with the buttermilk-bourbon mixture in 2 additions, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl.
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Preheat oven to 350 degrees. Cream the butter in a large mixing bowl. Add 1 cup of granulated sugar and 1 1/4 cup of brown sugar. Beat until light and fluffy. In a medium bowl, beat eggs then add the remaining sugar to the beaten eggs. Stir the egg mixture into the butter mixture.
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Place the pan on the middle rack and bake for approximately 40-45 minutes or until the cake is a golden brown. It should spring back when pressed. Meanwhile, in a small saucepan, melt the remaining butter, sugar and bourbon on low heat until the butter and sugar have melted. Remove from heat.
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Instructions. Preheat oven to 350 degrees and spray a 10-inch Bundt pan with baking spray with flour. Using an electric stand mixer, beat butter and sugar on medium-high speed until light and fluffy, about 4 to 5 minutes. Add eggs one at a time, beating on medium speed just until incorporated.
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Add cream, butter, espresso powder, vanilla and salt into a saucepan, bring to a boil and stir until you have a uniform consistency. Take off the heat and add the Bourbon. Pour the hot cream mix over the chocolate and let sit for 1 minute. Stir together until everything is well combined and no chocolate clumps remain.
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Preheat oven to 350°. Prepare a bundt pan with a baking spray or shortening and flour. Sift the flour with cornstarch (or use 3 cups cake flour), add the baking powder baking soda, and salt to that bowl. When you measure the buttermilk add the bourbon to that measuring cup, to easily pour into the batter when needed.
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Mix quickly. Add oil, bourbon, milk and use a hand mixer to mix well. Add in one egg at a time, beating with the hand mixer between each egg. Add the date paste to the batter. Use a hand mixer to mix well. Spray the bundt pan with non-stick spray. Add the batter to the bundt ban and bake for about 40 minutes.
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BAKE: Bake the cake until it's golden in color and springs back when touched, about 45 minutes. PREPARE THE GLAZE: While the Kentucky bourbon cake is baking, prepare the glaze by combining the butter, sugar, and bourbon in a small saucepan. Cook over low heat until the butter is melted and the sugar is dissolved, using a whisk to combine.
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Preheat oven to 350°. Prepare your baking dish by lining the bottom with parchment paper and greasing liberally. In a bowl sift together the flour, baking powder and salt. Set aside. In your stand mixer (or by hand) cream together the softened butter and sugar. Once combined add in the egg yolks, buttermilk, and vanilla.
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Preheat the oven to 325 F. Grease and flour a 10-cup bundt pan, set aside. In a large bowl whisk together the flour, baking powder, baking soda, and salt. in a separate large bowl add 2 cups of.
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Line the bottom of three 8 inch cake pans with parchment paper and grease the sides. 2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder and salt. 3. Combine wet ingredients in another medium sized bowl, then add to the dry ingredients and beat on medium-low speed until well combined.
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Preheat oven to 325°F and grease a bundt pan with butter. Sprinkle with about 1/4 cup of granulated sugar and shake to coat pan, tapping out excess. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
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In the bowl of your electric mixer, cream butter and shortening at medium speed. Gradually add brown sugar, beating until light and creamy. Stop mixer and scrape sides. Add eggs, 1 at a time, beating just until blended. Stop mixer and scrape sides with a spatula. Add bourbon to half and half; set aside.
