Kentucky bourbon cake from Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth by Julie Richardson

Where’s the full recipe - why can I only see the ingredients?

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

  • stef on December 23, 2019

    I've tried making this cake for 2 Christmases now and failed to get it out in one piece. However, the pieces were delicious. This time it came out in one piece. I sprayed my pan at the last minute, and used weight measurements.

  • Lepa on March 06, 2019

    This cake tastes like butter, bourbon and sugar. What's not to like? I took it to my book club and everyone swooned. The cake came together easily. It took an extra five minutes to bake. I had a hard time getting it out of the bundt and was convinced I'd have to steam it out and suddenly it popped out, perfect. I think the syrup makes the cake stick more than other bundts so beware. I will absolutely make this cake again. It's really special.

  • TrishaCP on December 26, 2016

    This cake is wonderfully moist with a delicious crumb. I used Buffalo Trace bourbon for the cake and a maple bourbon for the glaze. I also used a standard non-stick bundt pan and that worked fine but you do need to grease it really well. I had a bit of extra melted chocolate from another recipe so used that to decorate the top a bit. I found that the glaze tended to pool on the bottom of the cake-it didn't make it overly soggy but just created nice boozy bites at the bottom. It tasted more "bourbony" to me the first night that I served it though- probably because I had just baked it. The glaze heats the bourbon so it was much lighter than the bourbon recipes I am more accustomed to, which do not heat the bourbon.

  • LVautier on January 17, 2014

    I made this cake from a recipe on the internet. I used Four Roses Small Batch bourbon and lurpak salted butter, I used a more complex bundt form and I also used an injector for glaze, as a result the cake came out in pieces. I noted that there wasn't any vanilla in the recipe, but the batter tasted lovely and I left it out. I did add a bit more bourbon to the glaze. I will refrain from doing this when I make it again ( today). Sometimes you find ingredient combinations which are more than the sum of its parts, this is one of them. On the first night what struck my husband and I was how the flavor of the butter was the star supported by the bourbon and salt. The flavor of the bourbon tends to intensify over time, and by the second night it was the dominant flavor ( although still delicious). This isn't a difficult recipe but the flavor is extraordinary. Highly recommended.

  • nadiam1000 on April 26, 2013

    Made this yesterday in a standard tube pan and it turned out beautifully. I did make a couple of changes. To the cake I added 1 T each vanilla bean paste and honey bourbon and 1/4 cup honey bourbon and 1 tsp vanilla to the glaze(increased the glaze to use 1 stick butter and 1 cup sugar) Delicious and moist. Even better the next day when the crumb firmed up and set. Great on it's own or served w/berries(peaches would be good, too) and whipped cream.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.