What could be better than a dense, delicious, fruity bundt cake? One drenched in bourbon, of course!This recipe was inspired by a list of ingredients from our friend and house-sitter. When asked how we could repay him for taking care of our chickens, cats, gardens, and dog while we gallivanted around the northern part of the country, he replied with his usual, kind, "Make me dinner." He suggested a list of ingredients and among them were blueberries, bourbon, and basil. Upon our first attempt with googling the ingredients, we discovered this combination makes quite the popular doughnut choice. Who knew?
We went to the trusty Paprika app on our iPad and found several recipes for blueberry-bourbon cakes and glazes, but settled on modifying this one, and then we added our own extra alcohol-y twist with a Bourbon Sauce. Despite an appetizer of fried plantains, a peanut stew for dinner, and drinks to fill in the rest, we all had room to indulge in this keeper!
The amount of bourbon that we added to this cake would make a sailor whistle. The first saucepan of bourbon sauce soaked right in, so we cooked up another. We added that, which proceeded to soak right in as well. And then we added the glaze on top, full of bourbon. Despite using almost a bottle, the bourbon melded delightfully well with the blueberry and basil flavors. The cake was rich and moist, and it made my summer night feel all the more summery. I predict that it will make snowed-in, wintry nights all the more wintry, too.
Without a doubt, this cake will show up on our table again soon.
Ingredients for the cake:
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp sea salt
1 cup unsalted butter
1 1/2 cups sugar
1/2 cup firmly packed brown sugar
4 eggs, at room temperature
1/2 tsp. vanilla
1/4 cup bourbon
1 cup buttermilk, at room temperature
1-2 cups blueberries (depending on your preference)
Ingredients for Bourbon Sauce (we ended up making three batches of this...we like ours real dense!):
1/2 cup bourbon
1/2 cup unsalted butter
1 tsp vanilla extract
3/4 cup sugar
Ingredients for Glaze
1 cup fresh blueberries
1 Tablespoon fresh basil, chopped
2-3 tablespoons bourbon
3 cups sifted powdered sugar
Directions:
1. Grease a 10-cup metal tube or bundt pan. Preheat the oven to 350 degrees F.
2. To make the cake, sift together the flour, baking soda, baking powder, and salt in a bowl.
3. Cream the butter and sugars together on medium-high speed until fluffy, about five minutes.
4. Blend in the eggs, one at a time and add the vanilla. Combine the bourboun and buttermilk in a bowl. With the mixer on low, add the flour mixture in three parts, alternating with the bourbon mixture in two parts.
5. Pour the batter evenly in the bundt cake pan. Bake until the cake is golden and springs back when touched, about 40 to 45 minutes.
6. Before the cake is finished, you'll make the bourbon sauce. Heat a small saucepan and melt the butter. Mix in the sugar and vanilla.
7. Remove the pan from the heat, pour in the bourbon, and combine butter mixture with bourbon.
8. Put the pan back on the stove and heat until slightly bubbly. Sugar should be dissolved.
9. Poke holes in your finished cake, and pour the sauce over it. You can reserve some for the top, if you'd like.
10. Let the cake completely cool, and then flip it over onto a serving platter.
11. To make the glaze, start by pulsing the blueberries, basil, and 2 Tbs of bourbon in a food processor or blender until smooth.
12. In a large bowl, measure out the powdered sugar. Gradually stir the blueberry mixture into the sugar. Taste and add the last Tbs of bourbon if you desire. Drizzle over cooked cake.
13 And then, if you like strong libations in your bakery, you can always add more of the Bourbon Sauce!
