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Kentucky Butter Cake Recipe


Kentuckians love to show off their most famous product, Kentucky bourbon, especially in recipes. In this traditional southern pound cake, Kentucky bourbon is used in the glaze, and the subtle flavor of the bourbon complements the delicious buttery flavor of the cake and glaze. (The glaze is boiled, so all alcohol cooks out only the flavor remains.) This recipe for Kentucky Butter Cake comes from Lainie Adams, who is a true southerner and grew up in Mississippi; the cake has become a family favorite.
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Kentucky Butter Cake keeps well in an airtight container for several days, or can be frozen for months.

16 Servings


Cake:
2 cups sugar
1 cup softened butter
4 eggs
2 teaspoons vanilla

1 cup buttermilk

3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda

Glaze:
3/4 cup sugar
1/3 cup butter
3 tablespoons water
3 tablespoons bourbon whiskey
  1. Heat oven to 325.

  2. Generously grease and lightly flour a 10-12 cup tube or Bundt pan.

  3. Cream the butter, sugar, and eggs until light and fluffy; mix in the buttermilk.

  4. Stir in the flour, salt, baking powder, and baking soda; beat three minutes at medium speed.

  5. Pour batter into prepared pan.

  6. Bake at 325 55-70 minutes.

  7. Meanwhile, in small saucepan, combine sugar, butter, and water until butter melts and sugar dissolves; bring to a boil and add bourbon.

  8. Remove from heat.

  9. When the cake is done, if using a tube pan with removable bottom, prick hot cake deeply every inch with a long tined fork and pour the glaze over. If using Bundt pan, pour 3/4 cup glaze over hot cake and cool upright in pan for five minutes; invert cake onto a cooling rack and pour remaining glaze over.

Amount Per Serving
Calories 391 Calories from Fat 153
Percent Total Calories From: Fat 39% Protein 5% Carb. 54%

Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 10 g
Cholesterol 95 mg
Sodium 382 mg
Total Carbohydrate 53 g
Dietary Fiber 0 g
Sugars 0 g
Protein 5 g

Vitamin A 13% Vitamin C 0% Calcium 0% Iron 3%


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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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