Bourbon Butter Cake

Ingredients

• 2.5 cups All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder (aluminum‑free)
• 0.5 teaspoon Salt (kosher salt)
• 1 cup Unsalted Butter (softened, room temperature)
• 2 cups Granulated Sugar (fine)
• 5 pieces Large Eggs (room temperature)
• 0.5 cup Bourbon (good quality, e.g., Maker's Mark)
• 2 teaspoons Vanilla Extract (pure)
• 1 cup Buttermilk (cold)
• 1 cup Pecans (chopped, toasted (optional))
• 2 cups Confectioners' Sugar (sifted)
• 3 tablespoons Heavy Cream (chilled)

Instructions

1. Preheat Oven

   Set the oven to 325°F (163°C) and allow it to fully preheat before baking.

   Time: PT5M

   Temperature: 325°F

2. Combine Dry Ingredients

   In a separate bowl whisk together the flour, baking powder, and salt until evenly distributed.

   Time: PT5M

3. Cream Butter

   Place the softened butter in the mixing bowl and beat on medium speed for 30 seconds to 1 minute until smooth.

   Time: PT1M

4. Add Sugar and Cream

   Gradually add the granulated sugar to the butter and continue mixing on medium until the mixture looks light and slightly fluffy, about 3 minutes.

   Time: PT3M

5. Incorporate Eggs

   Add the eggs two at a time, mixing on medium after each addition until fully incorporated before adding the next pair.

   Time: PT4M

6. Add Bourbon and Vanilla

   Pour in the bourbon and vanilla extract, then give the batter a gentle mix on low speed until just combined.

   Time: PT1M

7. Alternate Dry Ingredients and Buttermilk

   Add half of the dry flour mixture to the batter, mix on medium until just combined, then add half of the buttermilk. Repeat with the remaining flour and buttermilk, mixing each addition briefly.

   Time: PT5M

8. Prepare Bundt Pan with Pecans

   Lightly grease the bundt pan, then sprinkle a thin, even layer of chopped pecans into the bottom grooves.

   Time: PT3M

9. Transfer Batter to Pan

   Using a large spoon or spatula, scoop the batter onto the pecan layer, spreading gently to fill the pan completely.

   Time: PT2M

10. Bake the Cake

    Place the bundt pan in the preheated oven and bake for 60 minutes. Insert a toothpick into several spots; if it comes out clean, the cake is done. If not, continue baking in 5‑minute increments, checking each time.

    Time: PT70M

    Temperature: 325°F

11. Cool the Cake

    Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack and let it cool completely before glazing.

    Time: PT30M

12. Prepare Bourbon Glaze

    In a small bowl whisk together the confectioners' sugar, 2 tablespoons of bourbon, and the heavy cream until smooth. If the glaze is too thick, add a little more cream; if too thin, add more powdered sugar.

    Time: PT5M

13. Glaze the Cake

    Drizzle the glaze over the cooled cake, allowing it to pool and drip down the sides. Let the glaze set for a few minutes before slicing.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g