KENTUCKY MINT JULEP CAKE
I got the recipe for this this morning and have already made it. Oh my does my kitchen smell awesome. The batter tasted wonderful lol and I can't wait for the cake to cool to see how it tastes. One thing I did do differently though is I used 1 1/2 tsps. mint extract in the cake itself along with the Vanilla extract. If you do the glaze and the sauce, which I am doing, this isn't a quick fix but so far is seems worth the trouble. Also, I don't have any whiskey in the house, so I subbed white creme de cacao. I realize there is a major difference between the 2 liquors but I had to work with what I had. This may sound like a lot of steps, but it goes together very easily.
Provided by JanetB-KY
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
- Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl. Make a well in the center.
- Add wet ingredients to flour mixture& beat at low speed for 1 minute, then increase to medium speed for 3 more minutes; pour into prepared pan and smooth evenly around bundt center.
- Bake for about 50 minutes or until toothpick inserted in the center comes out clean; ten minutes before cake should be done, prepare Bourbon Butter Sauce.
- For the sauce, in a saucepan over medium heat, combine 1/2 cup confectioners' sugar, 1/3 cup butter, and 3 tablespoons water; stir until melted and combined but do not boil.
- Remove from heat, continuing to stir for 2 minutes, then stir in Bourbon.
- When cake is done and still warm from the oven, use a skewer to poke holes around the top of the cake and pour Bourbon butter sauce evenly over the top of the cake; let cake cool to room temperature in the pan before removing.
- For the frosting, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted.
- Remove from heat and stir in creme de menthe liqueur (or mint extract); let cool for 10 minutes, then spread evenly over the cooled cake.
- Garnish with fresh mint leaves; I am also using white chocolate curls.
- Chill to set chocolate ganache; take cake out of the refrigerator 30 minutes before cutting to serve.
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Pretty Doll
[email protected]I can't wait to try this cake!
Muhammad Ziyabul Hoque
[email protected]This recipe is a keeper!
Zeeshan Raj
[email protected]I'm definitely going to make this cake again!
viveenna lamchaali
[email protected]This cake is so easy to make, and it's always a crowd-pleaser.
Julian Green
[email protected]I'm not sure I got the measurements right, because my cake didn't rise very much.
Grace Blosom
[email protected]I didn't have any bourbon on hand, so I used whiskey instead. It turned out great!
Ghanshyam Badhai
[email protected]The cake was a little dry, but the frosting was delicious.
Shadin Mallik
[email protected]This cake is a bit too sweet for my taste, but I still enjoyed it.
SANIM ISLAM JOY
[email protected]I've made this cake several times and it always turns out great.
Mim amar Valobasa
[email protected]This cake is perfect for summer! It's light and refreshing, and the mint flavor is a nice change from the usual chocolate or vanilla.
Sagar Larka
[email protected]I'm not a big fan of mint, but I really enjoyed this cake. The flavor is subtle and refreshing.
Sohrab Azizi
[email protected]The cake was easy to make and turned out beautifully.
edward mwangi
[email protected]I made this cake for a party and it was a hit! Everyone loved the unique flavor.
Clement Mensah
[email protected]This Kentucky Mint Julep Cake is a delightful treat! The flavors of mint and bourbon come together perfectly, and the cake is moist and fluffy.