BOURBON CAKE RECIPE RECIPES

Name: Bourbon Honey Cake
Cook time: 30 min
Total time: 2 h
Yield: 12 to 16 servings
Ingredients: 1 cup vegetable oil, plus extra for the pan; 3 3/4 cups all-purpose flour, plus extra for the pan; 1 1/2 cups granulated sugar; 1 cup honey; 1/2 cup light brown sugar, lightly packed; 3 extra-large eggs, at room temperature; 2 teaspoons grated orange zest (2 oranges); 1 teaspoon pure vanilla extract; 1 tablespoon baking powder; 1 teaspoon baking soda; 4 teaspoons ground cinnamon; 1 teaspoon kosher salt; 1/2 teaspoon ground cloves; 1/2 teaspoon ground allspice; 1/2 teaspoon ground ginger; 1 cup hot coffee; 1/2 cup freshly squeezed orange juice (2 oranges); 1/4 cup good bourbon, such as Maker's Mark; 1/2 cup blanched sliced almonds

BOURBON HONEY CAKE RECIPE | INA GARTEN | FOOD NETWORK

Bourbon Honey Cake Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 2 hours 0 minutes

Cook Time 30 minutes

Yield 12 to 16 servings

Number Of Ingredients 19

Ingredients

1 cup vegetable oil, plus extra for the pan
3 3/4 cups all-purpose flour, plus extra for the pan
1 1/2 cups granulated sugar
1 cup honey
1/2 cup light brown sugar, lightly packed
3 extra-large eggs, at room temperature
2 teaspoons grated orange zest (2 oranges)
1 teaspoon pure vanilla extract
1 tablespoon baking powder
1 teaspoon baking soda
4 teaspoons ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 cup hot coffee
1/2 cup freshly squeezed orange juice (2 oranges)
1/4 cup good bourbon, such as Maker's Mark
1/2 cup blanched sliced almonds

Steps:

Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don't worry; the batter will be very liquid!
Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.

BOURBON BALLS RECIPE | FOOD NETWORK

Bourbon Balls Recipe | Food Network image

Provided by Food Network

Categories dessert

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 3 dozen, about 12 servings

Number Of Ingredients 6

Ingredients

1 cup pecans
8 ounces vanilla wafers, enough to make 2 cups
1/2 cup unsweetened Dutch-processed cocoa, divided
1 cup confectioners' sugar, divided
1/4 cup light corn syrup
1/4 cup bourbon

Steps:

Preheat oven to 325 degrees F.
Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.
In a food processor, chop the vanilla wafers into crumbs. Add the pecans and process just until they are finely chopped. In a medium bowl, mix together the crumb-pecan mixture, 1/4 cup of the cocoa, and 1/4 cup of the confectioners' sugar. Add the corn syrup and bourbon. Mix thoroughly. Sift the remaining 1/4 cup cocoa and 1/4 cup confectioners' sugar onto a large plate. Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar to coat. Store in a sealed container for up to 5 days. If necessary, touch them up with a light dusting of the remaining confectioners' sugar.

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