Kentucky bourbon cake from Once Upon a Chef: Weekend/Weeknight: 70 Quick-Fix Weeknight Dinners + 30 Luscious Weekend Recipes (page 269) by Jennifer Segal

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 06, 2025

    Delicious, very tender, moist, sweet cake. It took 10 minutes longer to bake. I had to use a knife to loosen the cake from the pan and parts of the crust still stuck (fortunately, no chunks), giving the cake a mottled appearance. Sampled the day of baking, the bottom of the cake was more syrupy; maybe better to wait a day?

  • Kinhawaii on October 30, 2022

    I love this, though I think next time I won’t cook the glaze as much, like in the NYT’s cake. I didn’t get a crunchy coating so much as a soak & I think it’s because this one is simmered. I think my cake didn’t come out totally cleanly because I let it sit longer than 30 minutes in the pan before I turned it out. I like this version better than the one in the NYT.

  • Running_with_Wools on November 04, 2021

    This cake is absolutely delicious. It is a simple pound cake, soaked with a bourbon, butter and sugar glaze. It makes a very large cake - and improves with age. I used High West Rye, and everyone loved it. I will be making this again.

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