Your reward for subscribing to & supporting #StirCrazyPodcast on National Hot Buttered Rum Day!
My recipe for Honey Whiskey Bundt Cake with Honey Whiskey Butter Glaze
and you can make it with rum!
👇
My recipe for Honey Whiskey Bundt Cake with Honey Whiskey Butter Glaze
and you can make it with rum!
👇
1/
INGREDIENTS cake
Softened butter for buttering pan
½ to ¾ cup (50 to 90 grams) chopped pecans
2 cups less 1 tablespoon (250 grams) flour
1-½ teaspoons baking powder
½ tsp baking soda, optional
½ teaspoon salt
2/3 cup (155 ml) milk at room temperature
MORE
👇
INGREDIENTS cake
Softened butter for buttering pan
½ to ¾ cup (50 to 90 grams) chopped pecans
2 cups less 1 tablespoon (250 grams) flour
1-½ teaspoons baking powder
½ tsp baking soda, optional
½ teaspoon salt
2/3 cup (155 ml) milk at room temperature
MORE
👇
2/
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
2 large eggs
👇
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
2 large eggs
👇
3/
INGREDIENTS syrup/glaze
¼ cup (60 grams) 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 tsp salt
👇
INGREDIENTS syrup/glaze
¼ cup (60 grams) 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 tsp salt
👇
4/
Preheat your oven to 350°F or 180°C.
Prepare an 8-½ inch (21-½ cm) Bundt pan by using a pastry brush to paint the inside & around the edges liberally with softened (not melted) butter. Don’t be shy.
Sprinkle the pecans evenly into & around the bottom of the buttered
👇
Preheat your oven to 350°F or 180°C.
Prepare an 8-½ inch (21-½ cm) Bundt pan by using a pastry brush to paint the inside & around the edges liberally with softened (not melted) butter. Don’t be shy.
Sprinkle the pecans evenly into & around the bottom of the buttered
👇
5/
Bundt pan.
Whisk together the flour, baking powder, baking powder, and salt in a mixing bowl & set aside.
Combine the milk, whiskey or bourbon or rum, and honey for the cake batter in a measuring cup or bowl and set aside.
In a large mixing bowl, cream together the
👇
Bundt pan.
Whisk together the flour, baking powder, baking powder, and salt in a mixing bowl & set aside.
Combine the milk, whiskey or bourbon or rum, and honey for the cake batter in a measuring cup or bowl and set aside.
In a large mixing bowl, cream together the
👇
6/
butter & sugar until light & fluffy.
Add the eggs, one at a time, beating well between each addition.
Add half of the flour mixture & half of the liquid mixture and beat well. Add the rest of the flour & liquid mixture and beat well again.
Gently scoop or spoon the
👇
butter & sugar until light & fluffy.
Add the eggs, one at a time, beating well between each addition.
Add half of the flour mixture & half of the liquid mixture and beat well. Add the rest of the flour & liquid mixture and beat well again.
Gently scoop or spoon the
👇
7/
batter into your prepared pan, on top of the pecans trying not to disturb or move the chopped nuts.
Bake for 30-40 minutes or until a toothpick or tester comes out clean.
Remove from the oven & allow to cool for 10 minutes before turning the cake out of the pan then
👇
batter into your prepared pan, on top of the pecans trying not to disturb or move the chopped nuts.
Bake for 30-40 minutes or until a toothpick or tester comes out clean.
Remove from the oven & allow to cool for 10 minutes before turning the cake out of the pan then
👇
8/
turning right side (nut side) up. Cool on a wire rack while you make the syrup glaze.
Put all the ingredients for the syrup in a small pot & heat it until boiling. Allow to boil for a few minutes, until it reduces slightly. Remove from the heat & allow to cool for a
👇
turning right side (nut side) up. Cool on a wire rack while you make the syrup glaze.
Put all the ingredients for the syrup in a small pot & heat it until boiling. Allow to boil for a few minutes, until it reduces slightly. Remove from the heat & allow to cool for a
👇
9/
few minutes.
Put your still-warm Bundt cake either on a rack or a piece of parchment or foil in a pan or plate with sides to catch the glaze that doesn’t soak in immediately. Drizzle or brush the syrupy glaze, at little at a time, over all of the cake. Continue to brush
👇
few minutes.
Put your still-warm Bundt cake either on a rack or a piece of parchment or foil in a pan or plate with sides to catch the glaze that doesn’t soak in immediately. Drizzle or brush the syrupy glaze, at little at a time, over all of the cake. Continue to brush
👇
10:
the syrupy glaze all over the cake - on top, on the sides & inside the center hole - over a period of an hour or so, allowing the syrup to easily soak into & imbibe the cake gradually; pouring it on all at once and too much will run off.
👇
the syrupy glaze all over the cake - on top, on the sides & inside the center hole - over a period of an hour or so, allowing the syrup to easily soak into & imbibe the cake gradually; pouring it on all at once and too much will run off.
👇
11/
Slice and serve warm or at room temperature.
Make sure you subscribe to #StirCrazyPodcast on Acast or Spotify for the audio podcast as well as our YouTube channel for our baking segment!
Share the love, share the recipe, share the podcast!
Slice and serve warm or at room temperature.
Make sure you subscribe to #StirCrazyPodcast on Acast or Spotify for the audio podcast as well as our YouTube channel for our baking segment!
Share the love, share the recipe, share the podcast!
• • •
Missing some Tweet in this thread? You can try to
force a refresh
