Heat oven to 325 degrees. Generously butter and flour (or spray
with nonstick cooking spray) a 10-inch tube pan or a 12-cup bundt
pan.
In the bowl of a stand mixer fitted with a paddle attachment, or
using a handheld mixer, combine the remaining cake ingredients
and beat for 3 minutes at medium speed. Pour into prepared pan,
level with a spatula and bake until a toothpick inserted in the
center comes out clean, 60 to 70 minutes.
Shortly before the cake is done baking, make the butter sauce-
Combine the granulated sugar, butter and water in a saucepan
over low heat until the butter just melts. Do not let the mixture boil
as you do not want the sugar to completely dissolve. Remove from
heat; add bourbon.
As soon as the cake comes out of the oven, leave the cake in its
pan and gently poke it all the way through 15 to 20 times with a
long wooden skewer or a long-tined fork. Slowly pour warm butter
sauce over the cake. Let cool for at least 3 hours before
unmolding from pan. Just before serving, sprinkle with
confectioners’ sugar, if desired.
Originally Submitted
1/17/2023
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