Irish Bundt Cake
Years ago I had a delicious bundt cake from Jameson's Whiskey. I'm not sure they still make it so I have created my own version.
Ingredients
Butter Mixture
- 2 sticks Butter
- 1½ cups Sugar
- 1 tbsp Pure Vanilla Extract
- Zest & Juice of One Lemon
- 3 Eggs
- 1 cups Sour Cream
- ¼ cup Irish Whiskey
Flour Mixture
- 2 cups Flour
- ½ cup Cornmeal
- 1 tbsp Baking Powder
- ½ tbsp Baking Soda
- 1 pinch Salt
Whiskey Syrup
- 1 cup Sugar
- ½ cup Water
- ½ cup Irish Whiskey
Glaze
- 2 cups Confectioners' Sugar
- 3 tbsp Milk
- 3 tbsp Irish Whiskey
Instructions
Butter Mixture
- Cream Butter, Sugar, Pure Vanilla Extract, Lemon Zest and Lemon Juice.
- When butter mixture is smooth and creamy add Eggs, Sour Cream and Irish Whiskey.
Flour Mixture
- Sift together Flour, Cornmeal, Baking Powder, Baking Soda and Salt. Slowly add to butter mixture.
Whiskey Syrup
- In saucepan place Sugar, Water and Irish Whiskey. Bring to a boil then simmer for 15 minutes. Remove from heat and let cool to lighten syrup. Set aside.
Cook
- Blend batter well and pour into a greased bundt pan and bake in 350℉ oven for 55-60 minutes or until inserted toothpick comes out clean and dry. Let cool and remove from pan. Place on a large deep platter.
- With a long toothpick poke holes all around cake. Pour cooled whiskey syrup over cake and let soak for 2 hours before serving.
Glaze
- In mixing bowl place Confectioners' Sugar, Milk and Irish Whiskey. Blend until smooth. Add more milk if too thick and more sugar if too thin. Pour over cake and let set.
Serve
- Serve with an optional dollop of soft whipped cream and a cup of Irish coffee.
