Recipes for "bourbon cake"

Butter and flour the inside of a large (10 cup) Bundt pan.

Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Put instant espresso powder (or instant coffee) and cocoa powder in a large (at least 2 cup) glass measuring cup. Add enough very hot water to come up to the 1 cup measuring line. Mix until powders dissolve. Stir in the bourbon and salt. Set aside and let cool.

Simply Recipes / Annika Panikker

Beat butter until fluffy (2 to 3 minutes on high using an electric mixer). Add sugar and beat a minute longer. Add the eggs one at a time, beating a minute after each addition. Add the vanilla extract, baking soda, and melted chocolate.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

With the mixer on the lowest speed, beat in a third of the bourbon espresso cocoa mixture. When liquid is absorbed, beat in half of the flour (1 cup). Repeat additions, ending with bourbon mixture.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Scrape batter into prepared bundt pan and smooth the top. Bake at 325°F until a tester inserted into center of cake comes out clean, about 1 hour 10 minutes.

Simply Recipes / Annika Panikker

Move the cake to a rack. Gently un-mold after 15 minutes and sprinkle the cake with a little more bourbon whiskey. Let the cake cool completely before serving. Sprinkle powdered sugar through a mesh sieve over the cake before serving.

Simply Recipes / Annika Panikker

Preheat the oven to 275 degrees F (135 degrees C). Grease a 10-inch tube pan and line the bottom with parchment paper.

Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve bourbon.

In a separate bowl, mix flour, nutmeg, and baking powder. Set aside.

In a small bowl, cream butter with white sugar. In a separate small bowl, cream yolks and brown sugar until very light.

In a large bowl, combine two sugar mixtures and blend well.

Alternately, add flour mixture and reserved bourbon in three stages, mixing well with each addition.

Add soaked fruit and fold in. Add nuts and fold in.

In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed; pour into the prepared 10-inch tube pan.

Bake cake in the bottom of the preheated oven until a toothpick inserted into the center comes out clean, about 4 to 5 hours. Ovens vary, so it may take longer than 5 hours.

Remove from the oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with a bourbon-soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool, dry place.