Kentucky Buttermilk Bourbon Cake Food

KENTUCKY BUTTER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
• Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
• To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

KENTUCKY BUTTERMILK BOURBON CAKE

Steps:

• Preheat oven to 350 degrees. Lightly mist a 12-cup bundt pan with vegetable oil spray. Set aside.
• Place bourbon and orange zest in a small saucepan and heat to warm over low heat. Do not boil. Set pan aside.
• Place cake mix, pudding mix, buttermilk, melted butter, eggs and vanilla in large mixing bowl. Blend with electric mixer on low for 1 minute. Stop machine and scrap down sides. Increase mixer speed to medium and beat for 2 minutes scraping sides. Batter should look thick and smooth. Fold in the bourbon and zest mixture evenly and pour into prepared bundt pan and put into oven.
• Bake cake until golden brown and when springs back when touched lightly (45-50 minutes). Remove pan from oven and let cook on rack for 20 minutes. Run sharp knife around edges and invert cake onto serving platter.
• Prepare the glace. Place butter, brown sugar, bourbon and water in a small saucepan over medium heat. Bring to a boil and boil for 3 minutes.
• Poke holes into top of cake with wooden skewer or toothpick. Spoon the hot glaze over top of cake allowing it to seep into holes and drizzle down the sides and into the center of the cake. Allow cake to cool completely before slicing.
• Store cake covered in plastic wrap or under glass dome at room temperature for up to 4 days. Refrigerate for up to 1 week or freeze it wrapped in aluminum foil for up to 6 months. Thaw cake overnight on counter before serving.