"Baker's Mark" Bundt Cake & World Whisky Day
BY Doug Geiger
[Note: this is an homage recipe. We do not claim to own any trademarks mentioned below]
Today we are celebrating the May birthdays at the shop (Andy's is today and mine (Doug) is tomorrow. And tomorrow just happens to be World Whisky Day. I (Doug) was greeted this morning with a cake made by a behind-the-scenes hero at Can You Handlebar, Annette (who does most of our fulfillment). Apparently, I said that I thought bourbon would be a great ingredient in a cake (it's hard to beat the combination of beards, bourbon, and bundt cake). She went to Google for inspiration and whipped up the following. It turned out so good I thought I'd share it with you all.
Ingredients for "Baker's Mark" Bundt Cake
A bundt cake that looks like bourbon
- 1 ½ shot of Maker’s Mark bourbon
- ¾ cup of evaporated milk
- 1 tablespoon of vanilla extract
- 5 eggs
- 1 cup of butter
- ½ cup of shortening
- 2 cup of brown sugar
- 3 cups of all-purpose flour
- ½ teaspoon of baking powder
- ½ teaspoon of salt
A glaze that looks like red wax:
- ½ shot of Maker’s Mark
- 1 tablespoon of red food coloring
- ¼ cup of whipping cream
- ¼ cup of butter
- ½ cup of brown sugar
- 1¼ cup of powdered sugar
Bring it all together:
- Preheat stomach by sipping from 2 oz pour of Maker’s Mark. Continue until cake enters oven. Add more to your glass throughout the baking process, to taste.
- Preheat oven to 325 degrees fahrenheit. Blend butter and shortening at medium speed. Gradually add brown sugar, Keep going until light and creamy. Add an egg at a time until blended. Make fun of macro breweries and flavored whiskeys.
- Add bourbon to evaporated milk; set aside. Stir together dry ingredients in a separate bowl. Starting with the wet mixture take turns, back and forth, adding dry mixture and wet mixture to the creamed mixture, ending with the dry mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10 inch bundt (12 cup) pan.
- Bake at 325 for 70 minutes. Set the pan right side up on a wire rack for 15 minutes before you flip it upside down and let the cake fall from the pan onto the wire rack. Let the cake cool off another hour or so until it is room temperature. Seriously. Make sure cake is room temperature before glazing to prevent an unholy mess.
- For the glaze, bring brown sugar, whipping cream, and butter to a boil in a small saucepan on medium. If it has a little spout built in, that is ideal. Whisk the whole time. Boil 1 minute. Remove from heat and stir in bourbon. (You should still be whisking). Now add powdered sugar until smooth add food coloring and mixture begins to thicken and is thoroughly melted. Now you can stop whisking and immediately pour frosting over the cake.
- Tips for glazing: Move the rack with the cake on it onto a cookie sheet before glazing. This lets you catch the drips without making a mess on your countertop. Move the pan around a little as you’re pouring to make the iconic side drips. Just don’t overdo it and turn an otherwise cool cake into a "home-ec Jackson Pollock." A heat gun, blow torch or hair dryer can be used to help the glaze remelt if you didn’t get it to drip enough at first.
If you give it a try, please comment and let us know how you like it. Please feel free to share this and link back to us whenever it's practical to do so.
Note: Eating this cake with a beard will definitely result in a bit of a messy beard. Be sure to follow up eating with by caring for your beard with some Beard Shampoo, Face Lotion, and Beard Balm or Oil.
THIS ARTICLE IS PART OF CAN YOU HANDLEBAR’S ONGOING EDUCATIONAL AND LIFESTYLE BLOG, READ MORE AT THEBEARDMENTOR.COM
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