The Nite Lite Kitchen~
Hello Nite Liters, I happen to be married to an excellent cook…so I thought I would share some of his incredible recipes with you. Here’s what’s cooking in The Nite Lite Kitchen this week. Bon Appetit! Fran~
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In honor of the upcoming Kentucky Derby I thought I’d share this recipe with you. I don’t bake cakes that often, but when I do, I like to make something I’m not used to. When I came upon the basis for this cake recipe~ I had to try it. This rich pound cake infused with a bourbon butter sauce, covered with a white chocolate ganache mint frosting is a true delight. The cake is reminiscent of the famous southern “Mint Julep” drink made popular at the Kentucky Derby. From the original recipe, I’ve added a little mint extract to the cake and added a little more bourbon to the butter sauce. This rich, elegant cake goes a long way and is great with coffee. Enjoy! Tom~
Cake: 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 / 1/4 teaspoon mint extract / 4 eggs
Bourbon Butter Sauce: 1/2 cup confectioners’ sugar / 1/3 cup butter / 3 tablespoons water / 3 teaspoons Bourbon whiskey
Mint Frosting: 2 cups (12 oz. pkg.) white chocolate chips / 1 can (14 oz.) sweetened condensed milk (not evaporated) / 1/2 teaspoon mint extract
Preheat oven to 325 degrees. Grease and flour a 10-inch bunt pan. 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, softened butter, vanilla extract, mint 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 the bundt center. Bake for 50-60 minutes or until toothpick inserted in the center comes out clean. Ten minutes before cake is done, prepare Bourbon Butter sauce. Bourbon Butter Sauce: In a saucepan over medium heat, combine ½ 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. 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 the top of the cake and let cake cool to room temperature in the pan before removing. 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 mint extract. Let cool for 10 minutes, and then spread evenly over the cooled cake. Garnish with fresh mint leaves. Chill to set chocolate ganache. Take cake out of the refrigerator 30 minutes before cutting cake. Yield: 12 to 18 servings, depending on slice cut.