Booze and cake: it’s a thing! And a thoroughly delicious one at that. A splash of the hard stuff takes this buttery pound cake-inspired Bundt to the next level.

Kentucky Bourbon gives a rich, smoky, butterscotch hint to the sugar glaze for the true taste of the American south. In fact, we love this cake so much that we decided to crack open the whisky barrels and add it to our in-store and online offering!

To find out how this delicious cake came to our counters, read our Kentucky Bourbon Bundt blog... or taste the real deal! We bake fresh to order and you can order a whole glazed 10" Kentucky Bourbon Bundt Cake here.

Watch Tarek bake this irresistible (and super easy) Kentucky Bourbon Bundt in our video.

Kentucky Bourbon Bundt Cake 

You don't have to use actual Kentucky bourbon for this cake - any whisky will do, but bourbon does make it that extra bit authentic. Close your eyes after a few slices and you could actually be in the Bluegrass State!  

Makes one 25cm (10in) ring cake, to slice as desired  

For the cake

375g (13oz) plain flour

1 tsp baking powder

½ tsp bicarbonate of soda

1 tsp salt

225g (8oz) unsalted butter, softened

300g (10½ oz) caster sugar

100g (3½ oz) soft light brown sugar

4 large eggs

60ml (2fl oz) Kentucky bourbon or whisky

235ml (8fl oz) buttermilk  

For the glaze

85g (3oz) unsalted butter

150g (5½ oz) caster sugar

60ml (2fl oz) Kentucky bourbon or whisky  

One 25cm (10in) ring mould  

1. In a bowl, sift together the flour, baking powder, bicarbonate of soda and salt. Set aside.
2. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugars together for around 5 minutes on a medium-high speed until light and fluffy.  
3. Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition. In a small jug, mix together the bourbon and buttermilk by hand. Add the flour mixture to the bowl in three additions, alternating with the bourbon and buttermilk, adding the flour first. Only mix until the ingredients are just incorporated. Finish mixing in the last addition by hand.
4. Pour the batter into the prepared ring mould and bake for 40-45 minutes. When the cake is golden on top and bounces back when lightly touched, remove from the oven and leave in the mould.
5. To make the glaze, combine the butter, sugar and bourbon in a saucepan. Place over a low heat and cook just until the butter melts and the sugar is dissolved, then whisk vigorously to combine.
6. Take the cake, which should still be in the mould, and poke holes all over the top of the cake with a skewer. Pour three-quarters of the glaze slowly over the cake, letting it soak in carefully. Save the remaining quarter of the glaze.
7. Allow the cake to cool for 30 minutes, then flip over and turn out of the mould. Brush the remaining glaze over the top of the cake.  

Recipe taken from Life is Sweet: 100 original recipes for happy home baking by Tarek Malouf and The Hummingbird Bakers (Fourth Estate, 2015)    

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Happy baking! x