We are so close to sharing the big surprise we have in store for you… In the meantime, here’s cake! This is the second time around I’ve baked this Bourbon Spice Cake. Last year I was planning on sharing it for the holidays, but I ended up baking it on Christmas, and I over baked it a little bit, and ended up a little bit too dry. Nothing that a little bourbon and whipped cream couldn’t handle. Second time around, was the charm. This year, I was able to take my time baking. Yesterday morning was perfect. Clear skies, the sun was shinning and the light in November is just unique. You don’t get this kind of light in March or April. The November light has always an orange hue that I absolutely love. I started preparing my mise en place, grabbed my camera… and the entire baking was smooth and easy.
The original recipe calls for shortening, but after testing it last year, butter was used instead. And I sifted the dry ingredients as well. You can easily double the recipe, and the cake comes out great. No issues there. Since I made it before, I can tell you, that because this cake uses molasses and brown sugar it is a sweet and sticky cake, so prepare your loaf pan with parchment and you will not be suffering when trying to unfold your masterpiece. To remove the parchment carefully, I didn’t take pictures of that part, but the easiest way is that after you remove the cake from the loaf pan with the parchment paper, let it sit for about 25 minutes, and turn the cake upside-down to a flat surface (or a second cooling rack) and peel the paper off. Then turn it back on its good side again and start brushing the bourbon like nothing happened.
Since I wanted a lighter topping on the cake, I prepared a sweet whipping cream and added some Jack Daniels as well. The liquor’s flavor is subtle, and compliments the cake very well. When tasting the cake, we also think this cake would do great with crystallized fruit!
Bourbon Spice Cake with Bourbon Whipped Cream
For the Cake:
1 ½ cups all-purpose flour
¾ teaspoon cinnamon
¾ teaspoon ginger
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter
¼ cup packed brown sugar
½ cup molasses
½ cup water
3 tablespoons bourbon
For the Whipped Cream:
1 cup heavy whipping cream, cold
¼ cup sugar
¼ teaspoons pure vanilla extract
1 tablespoon bourbon
- Preheat oven to 350°F.
- Grease an 8×4-inch loaf pan, line with parchment paper, grease again and flour. Set aside.
- Sift together all-purpose flour, cinnamon, ginger, salt, baking powder, and baking soda in a medium bowl.
- In the bowl of a stand mixer, beat butter on medium speed for 30-45 seconds. Add brown sugar; beat until well combined and fluffy, about 1-2 minutes.
- Add the egg and molasses, continuing to beat for 1 additional minute. Alternately add flour and water to mixture, beating on low-speed. Spread batter into prepared pan.
- Bake 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on loaf pan for 10 minutes, then move to a wire cooling rack and remove from the parchment paper carefully. While still warm, use a brush to brush on bourbon; and continue to cool.
- For the whipping cream, place all the ingredients, as well as the bowl and whisk attachment, in the refrigerator for at least 15 minutes. This helps to get the whipped cream properly whipped!
- Beat all the ingredients until soft peaks from, and when the beater is raised or the cream mounds softly when dropped from a spoon.
- When the cake has cooled off, serve the cake topped with the whipped cream.
© 2014, The Foodies' Kitchen. All rights reserved | The Foodies’ Kitchen.