Kentucky Bourbon Cake

Ingredients

• 2 sticks Unsalted Butter (softened, room temperature)
• 2 cups Granulated Sugar
• 4 pieces Large Eggs (added one at a time)
• 1 cup Buttermilk (room temperature)
• 3 cups All-Purpose Flour (sifted)
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 cup Kentucky Bourbon (plus extra for syrup)
• 1 cup Water
• 1 cup Granulated Sugar (for syrup)
• 1/2 cup Kentucky Bourbon (for syrup)

Instructions

1. Preheat Oven

   Preheat the oven to 350°F (175°C). Grease the tube pan and line the bottom with parchment paper.

   Time: PT5M

   Temperature: 350°F

2. Cream Butter and Sugar

   In a large mixing bowl, beat the softened butter and 2 cups of granulated sugar together on medium speed until light and fluffy, about 3–4 minutes.

   Time: PT5M

3. Add Eggs One at a Time

   Add the eggs one at a time, beating well after each addition to fully incorporate air.

   Time: PT5M

4. Incorporate Buttermilk and Bourbon

   Pour in 1 cup of buttermilk and 1/2 cup of Kentucky bourbon, mixing on low speed until just combined.

   Time: PT3M

5. Fold in Dry Ingredients

   Sift together 3 cups of flour, 1 tsp baking powder, and 1/2 tsp salt. Gradually add to the wet mixture, folding with a spatula until just combined.

   Time: PT5M

6. Bake the Cake

   Transfer the batter to the prepared tube pan, smooth the top, and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT45M

   Temperature: 350°F

7. Cool the Cake

   Allow the cake to cool in the pan for 15 minutes, then invert onto a cooling rack and let cool completely.

   Time: PT20M

8. Prepare Bourbon‑Infused Syrup

   In a saucepan, combine 1 cup water, 1 cup granulated sugar, and 1/2 cup Kentucky bourbon. Bring to a gentle boil, stirring until sugar dissolves, then simmer for 2 minutes.

   Time: PT10M

9. Syrup the Cake

   Transfer the warm syrup to a squeeze bottle. Slowly drizzle the syrup over the top of the cooled cake, allowing it to soak as it drips down the sides and into the bottom.

   Time: PT5M

10. Finish and Serve

    Let the cake rest for 10 minutes to fully absorb the syrup. Slice and serve plain, or garnish with fresh berries and whipped cream if desired.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

4g

Carbohydrates

45g

Fat

18g

Fiber

1g