Friday, May 6, 2016

A Mint Julep Cake for Derby Day

From the kitchen of One Perfect Bite...I've always viewed life as an experiment, and cooking is certainly is part of it. Save for the people in my life, I am bored with theme and variation and will go out of my way to find and test something new. So, it should come as no surprise, that several years ago, I decided to make a cake rather than the standard pie for Derby Day. I had a special cake in mind and decided to make it without a test run. After all, how bad can a cake made with bourbon and crème de menthe be? I'm happy to report that it was really good. The cake was delicious and the glaze was fine, but I must admit I was a little disappointed with the frosting. I suggest you make the cake with a topping of mint or milk chocolate ganache. This is an easy cake to make and I think those of you who try it will really like it. Here is how it's made.

Kentucky Derby Mint Julep Cake...from the kitchen of One Perfect Bite courtesy of Peggy Trowbridge Filippone

3 cups cake flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 eggs
Bourbon Butter Sauce
1/2 cup confectioners' sugar
1/3 cup butter
3 tablespoons water
2 teaspoons Bourbon whiskey
Mint Frosting
2 cups (12-oz. pkg.) white chocolate chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 teaspoon white creme de menthe liqueur or 1/2 tsp mint extract

1) Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan or a 9 x 13-inch baking pan..
2) To make the cake: Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl. Make a well in the center. In a separate smaller bowl, combine buttermilk, butter, vanilla extract, and eggs. 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 pan. If using a bundt pan, bake for 50 minutes. If using a baking pan, bake for 35 to 40 minutes. Use a toothpick to test for doneness. Ten minutes before cake is done, prepare Bourbon Butter Sauce.
3) To make bourbon butter 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. Do not boil. Remove from heat, continuing to stir for 2 minutes. Then stir in bourbon.
4) When cake is done and still warm from the oven, use a skewer to poke holes around the top of the cake. Pour bourbon butter sauce evenly over top of the cake. Let cake cool to room temperature in the pan before removing.
5) To make mint 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 cooled cake. Garnish with fresh mint leaves. Chill to set chocolate ganache. Take cake out of the refrigerator 30 minutes before cutting to serve. Yield: 12 to 18 servings.

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Anonymous said...

I like the way you think about cooking. I am a little bit same. I like adding twists to old traditional recipes and trying new ones I never made before. Love your cake and will listen to your recommendattion about frosting

David said...

Mary, This Mint Julep Cake has a lot going on...making it the first to cross the finish line!
Happy Mother's Day! Take Care, Big Daddy Dave

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