Kentucky Bourbon Bundt Cake

Ingredients

• 375 g All-Purpose Flour (sifted)
• 1 tsp Baking Powder
• 0.5 tsp Bicarbonate of Soda
• 1 tsp Salt (fine sea salt)
• 225 g Unsalted Butter (softened, room temperature)
• 300 g Caster Sugar
• 100 g Light Brown Sugar (soft)
• 4 Eggs (large, at room temperature)
• 60 ml Kentucky Bourbon (40% ABV, any quality bourbon works)
• 235 ml Buttermilk (chilled)
• 85 g Unsalted Butter (for glaze, melted)
• 150 g Caster Sugar
• 60 ml Kentucky Bourbon (for glaze)

Instructions

1. Preheat Oven and Prepare Pan

   Preheat the oven to 175 °C. Grease the 25 cm bundt pan with softened butter and dust lightly with flour, tapping out excess.

   Time: PT5M

2. Sift Dry Ingredients

   In a fine mesh sieve, sift together 375 g all‑purpose flour, 1 tsp baking powder, 0.5 tsp bicarbonate of soda, and 1 tsp salt into a bowl.

   Time: PT3M

3. Cream Butter and Sugars

   Using a free‑standing mixer on medium‑high speed, cream 225 g softened unsalted butter with 300 g caster sugar and 100 g light brown sugar for about 5 minutes, until the mixture is light, fluffy, and pale in colour.

   Time: PT5M

4. Add Eggs

   Reduce the mixer speed to low and add the four large eggs one at a time, allowing each egg to incorporate fully before adding the next. Scrape the bowl between additions.

   Time: PT3M

5. Mix Bourbon and Buttermilk

   In a small jug, combine 60 ml Kentucky bourbon with 235 ml buttermilk and stir until uniform.

   Time: PT2M

6. Combine Wet and Dry Ingredients

   Add the sifted flour mixture and the bourbon‑buttermilk mixture to the creamed batter alternately, beginning and ending with the flour. Mix on low speed just until everything is incorporated; the batter should be slightly lumpy.

   Time: PT4M

7. Transfer Batter to Pan

   Spoon the batter into the prepared bundt pan, spreading gently. Avoid pouring batter directly into the central hole.

   Time: PT2M

8. Bake the Cake

   Place the pan in the centre of the oven and bake for 40–45 minutes, or until the top is golden and a skewer inserted into the cake springs back.

   Time: PT45M

   Temperature: 175°C

9. Initial Cooling

   Remove the cake from the oven and let it cool in the pan for about 5 minutes.

   Time: PT5M

10. Prepare Bourbon Glaze

    While the cake cools, melt 85 g unsalted butter in a saucepan over low heat. Stir in 150 g caster sugar and 60 ml bourbon. Whisk continuously until the sugar has fully dissolved and the glaze is smooth.

    Time: PT5M

11. Create Glaze Channels

    Using a skewer or toothpick, poke holes evenly across the top surface of the cake while it is still in the pan.

    Time: PT2M

12. First Glaze Pour

    Slowly drizzle about three‑quarters of the warm glaze over the cake, allowing it to soak into the holes. Let the cake sit in the pan for 30 minutes so the glaze penetrates fully.

    Time: PT30M

13. Final Glaze and Serve

    After the soaking time, carefully invert the cake onto a serving plate. Brush the remaining glaze over the top and sides for a glossy finish. Slice and serve.

    Time: PT5M

Nutrition Facts

Calories

540

Protein

6 g

Carbohydrates

70 g

Fat

12 g

Fiber

3 g