Bourbon Street Cake Recipe
Looking for a special occasion dessert that's rich, flavorful? The Bourbon Street Cake Recipe is a Southern classic - a buttery bundt cake filled with pecans and topped with a bourbon glaze bursting with flavor.
Ingredients
FOR THE BOURBON CAKE
- 3 cups sifted cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 sticks (8 oz) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup firmly packed brown sugar
- 4 large eggs, at room temperature
- 1/4 cup really quite smooth and decent bourbon (we like Bulleit)
- 1 cup buttermilk, at room temperature
FOR THE GLAZE
- 6 tablespoons (3 oz) unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup really quite smooth and decent bourbon (we like Bulleit)
Instructions
- Preheat the oven to 350°F (180°C) and position the rack in the center. Grease a 10- or 12-cup Bundt or metal tube pan, or two 6-cup Bundt pans.
- In a medium bowl, sift and hand whisk flour, baking powder, soda, and salt for thorough mixing.
- Using a stand mixer with a paddle attachment, beat butter and sugars on medium-high for about 5 minutes until fluffy. Pause the mixer to scrape sides with a spatula. Add eggs one at a time.
- In a small bowl, combine bourbon and buttermilk. With the mixer on low, add flour in 3 parts, alternating with buttermilk-bourbon mixture in 2 parts, starting and ending with flour. Mix briefly after each addition and finish blending by hand for a smooth, shiny batter.
- Pour batter into the prepared pan and bake until golden and springy, 40-45 minutes for a 10- or 12-cup Bundt, and 30-35 minutes for a 6-cup Bundt.MAKE THE GLAZE
- In a saucepan over low heat, melt butter and sugar with bourbon. Whisk to combine.
- Remove the cake from the oven, leave it in the pan, and poke holes with a skewer. Pour 3/4 of the glaze over the cake, reserving the rest. Cool for 30 minutes.
- Invert the cake onto a stand or plate, remove the pan, and optionally brush with the remaining glaze. Slice and serve.
