#IsolationBaking recipe # 79
Honey Whiskey Bundt Cake with Honey Whiskey Butter Glaze
And yes, I said whiskey.
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Honey Whiskey Bundt Cake with Honey Whiskey Butter Glaze
And yes, I said whiskey.
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This is my version of my friend Stacy's recipe who shares recipes on foodlustpeoplelove.com; she makes hers in a 5-cup capacity mini Bundt pan making 6 mini/individual Bundts. I make one larger cake in my 8 ½ inch (21 ½ cm) Bundt pan (smaller than the normal Bundt pan).
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INGREDIENTS for the cake:
Softened butter for buttering pan
½ cup (50 grams) chopped pecans; Stacy uses ¾ cup (90 grams)
2 large eggs
2 cups less 1 tablespoon (250 grams) flour
1-½ teaspoons baking powder (by error I also added ½ tsp baking soda and it was fine)
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INGREDIENTS for the cake:
Softened butter for buttering pan
½ cup (50 grams) chopped pecans; Stacy uses ¾ cup (90 grams)
2 large eggs
2 cups less 1 tablespoon (250 grams) flour
1-½ teaspoons baking powder (by error I also added ½ tsp baking soda and it was fine)
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½ teaspoon salt
2/3 cup (155 ml) milk at room temperature
1/3 cup (80 ml) whiskey, bourbon or amber rum
¼ cup (60 ml) good quality liquid/runny honey
6 tablespoons (85 grams) unsalted butter, softened to room temperature
¾ cup (150 grams) sugar
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½ teaspoon salt
2/3 cup (155 ml) milk at room temperature
1/3 cup (80 ml) whiskey, bourbon or amber rum
¼ cup (60 ml) good quality liquid/runny honey
6 tablespoons (85 grams) unsalted butter, softened to room temperature
¾ cup (150 grams) sugar
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INGREDIENTS for the syrup/glaze:
¼ cup (60 g) unsalted butter
2 tablespoons water
¼ cup (60 ml) good quality liquid/runny honey
¼ cup (50 grams) sugar
¼ cup (60 ml) whiskey, bourbon or amber rum
¼ teaspoon salt
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INGREDIENTS for the syrup/glaze:
¼ cup (60 g) unsalted butter
2 tablespoons water
¼ cup (60 ml) good quality liquid/runny honey
¼ cup (50 grams) sugar
¼ cup (60 ml) whiskey, bourbon or amber rum
¼ teaspoon salt
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Preheat your oven to 350°F or 180°C.
Prepare a 8-½ inch (21-½ cm) Bundt pan by using a pastry brush to paint the inside and around the edges liberally with softened (not melted) butter. Don’t be shy.
Sprinkle your pecans evenly into & around the bottom of the buttered
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Preheat your oven to 350°F or 180°C.
Prepare a 8-½ inch (21-½ cm) Bundt pan by using a pastry brush to paint the inside and around the edges liberally with softened (not melted) butter. Don’t be shy.
Sprinkle your pecans evenly into & around the bottom of the buttered
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Bundt pan.
Combine your flour, baking powder & salt in a bowl and set aside.
Combine the milk, bourbon & honey for the batter in a measuring cup and set aside.
In a large mixing bowl, cream together your butter & sugar until light & fluffy.
Add in the eggs, one
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Bundt pan.
Combine your flour, baking powder & salt in a bowl and set aside.
Combine the milk, bourbon & honey for the batter in a measuring cup and set aside.
In a large mixing bowl, cream together your butter & sugar until light & fluffy.
Add in the eggs, one
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at a time, beating well between them.
Now add half of the flour mixture & half of the liquid mixture and beat well. Add the balance of the flour & liquid mixture and beat well again.
Gently scoop or spoon the batter into your prepared pan, on top of the pecans trying
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at a time, beating well between them.
Now add half of the flour mixture & half of the liquid mixture and beat well. Add the balance of the flour & liquid mixture and beat well again.
Gently scoop or spoon the batter into your prepared pan, on top of the pecans trying
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not to move the nuts from their place.
Bake for 30-40 minutes or until a toothpick comes out clean.
Remove from the oven & allow to cool for 10 minutes before turning the Bundt cake out of the pan & turn right side up (nut side up).
Cool on a wire rack while you
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not to move the nuts from their place.
Bake for 30-40 minutes or until a toothpick comes out clean.
Remove from the oven & allow to cool for 10 minutes before turning the Bundt cake out of the pan & turn right side up (nut side up).
Cool on a wire rack while you
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make the syrup/glaze.
Put all of the ingredients for the syrup in a small pot & heat it until boiling. Allow to boil for a few minutes, until it reduces slightly. Turn off the heat and allow the syrup to cool for a few minutes.
Put your still-warm Bundt cake either on
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make the syrup/glaze.
Put all of the ingredients for the syrup in a small pot & heat it until boiling. Allow to boil for a few minutes, until it reduces slightly. Turn off the heat and allow the syrup to cool for a few minutes.
Put your still-warm Bundt cake either on
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a rack or a piece of parchment or foil in a pan or soup plate to catch the glaze that doesn’t soak into the cake immediately. Drizzle or brush the syrupy glaze, at little at a time, over all of the cake. Continue to brush on the syrupy glaze on and all over the cake -
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a rack or a piece of parchment or foil in a pan or soup plate to catch the glaze that doesn’t soak into the cake immediately. Drizzle or brush the syrupy glaze, at little at a time, over all of the cake. Continue to brush on the syrupy glaze on and all over the cake -
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on top, on the sides and inside the center hole (I do this over the course of an hour or so, each time I pass through the kitchen & in front of the cake, allowing for the syrup to easily soak into & imbibe the cake gradually; by pouring it on all at once, too much will
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on top, on the sides and inside the center hole (I do this over the course of an hour or so, each time I pass through the kitchen & in front of the cake, allowing for the syrup to easily soak into & imbibe the cake gradually; by pouring it on all at once, too much will
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11/
run off.
Slice and serve.
Enjoy. And please don't forget to share photos with me & to share my #IsolationBaking recipe threads AND the link to my e-cookbook for more friends to enjoy!
run off.
Slice and serve.
Enjoy. And please don't forget to share photos with me & to share my #IsolationBaking recipe threads AND the link to my e-cookbook for more friends to enjoy!
