And they're off!! This year marks the 147th running of the Kentucky Derby, which is the longest-running sports event in the United States. Here in Kentuckiana, we can definitely feel the excitement building as we get closer to race day. In celebration of the Derby, also referred to as the most exciting two minutes in sports, I have made a bourbon cake with strawberry rose flowerets. This cake has the true taste of Kentucky bourbon and is the perfect way to sweeten your Derby day party.

There are lots of Kentucky bourbon brands out there, but I prefer Woodford Reserve for this cake. One of my favorite memories about Woodford Reserve Bourbon takes me back to my catering days. My business partner and I had a booth, marketing our catering business at an Expo. and across the way from us was the Woodford Distillery Booth. To market their product and allow people to taste their bourbon, it was acceptable to give samples in the form of bourbon balls. Of course my business partner, Charlotte, loved them and I found her sneaking across the aisle to ask for another and another sample. When it was time to pack up the booth and head home, the folks from Woodford Reserve gave her the remaining candy to take with her. Eventually, she had eaten so many that she was a little tipsy and I had to become the designated driver for our trip back to our kitchen. This was one for the books! Such a fun memory.

If you ever want to try a true Kentuckiana bourbon ball, I highly recommend you try one from Schimpff’s Confectionery. Located in Jeffersonville, Indiana, just across the Ohio River from Louisville, Schimpff’s is one of the oldest confectioneries in the US and has been family owned and operated since 1891. Once you try one of these delicious treats, you’ll never forget them. Bourbon balls are essentially a truffle that is filled with a soft, creamy bourbon flavored ganache that is rolled in chopped nuts and dipped in dark chocolate. If you’re ever in the area, I highly recommend a visit to Schimpff’s and buying yourself some of their famous bourbon balls. Tell them Becky sent you!

I hope you enjoy making this recipe and sharing it as much as I do.

Ok, now go place your bets and good luck!

Make good food with gratitude,
Becky

Bourbon Pound Cake

Yield:

• 12-15 servings

Prep Time:

• 30 minutes

Cook Time:

• 1 hours

Total Time:

• 1 hour and 30 minutes

Cake Ingredients:

• 1 cup unsalted butter (room temperature)

• ½ cup solid vegetable shortening (I prefer Crisco)

• 2 cups light brown sugar (packed)

• 5 large eggs (room temperature)

• 2 tablespoons Woodford Reserve Bourbon

• 3 cups all purpose flour (sifted, then measured)

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 tablespoon vanilla extract

• 5 ounces half and half (room temperature)

Cake Directions:

Preheat oven to 325°F. Grease a 12 cup Bundt pan with shortening or pan release cooking spray. (I use a spray from Gordon’s Food Service and it works every time.)

In the bowl of your electric mixer, cream the butter and shortening until light and fluffy. Scrape down the sides of the bowl. Gradually add the brown sugar, beating until fluffy. Scrape down the side of the bowl.

Add the eggs one at a time, and mix just until incorporated.

Add Woodford Reserve Bourbon to the half and half and set aside.

In a separate bowl measure the flour, baking powder and salt and stir together.

At low speed, alternate flour and half and half mixture, starting with and ending with the flour, scraping down the bowl at the end of each addition.

Stir in the vanilla.

Pour batter into the prepared Bundt pan and bake for 1 hour, or until a skewer inserted in the center of the cake comes out clean.

Your oven may vary as to temperature, so adjust baking time accordingly.

Cool in the pan on a wire rack for 15 to 20 minutes. Invert onto cake plate and continue to cool for at least another minutes before glazing. I find it is a bit easier to glaze when the cake is slightly warm.

Caramel Glaze Ingredients:

• ½ cup light brown sugar (packed)

• ¼ cup whipping cream

• ¼ cup unsalted butter

• 1 teaspoon vanilla extract

• 1¼ cups powdered sugar (sifted)

Caramel Glaze Directions:

Bring brown sugar, whipping cream and butter to a boil in a 2 quart saucepan. Whisk constantly.

Boil 1 minute.

Remove from heat and stir in vanilla. Gradually whisk in the sifted powdered sugar until smooth and the mixture begins to thicken. This will take approximately 2-4 minutes.

Immediately pour the glaze over the slightly warm cake.

The cake will keep on the countertop in an air tight container for one week. It also freezes well.

Tips and Tricks:

Use a pan release cooking spray for your Bundt pan.

Make sure to allow your cold ingredients to warm up to room temperature, but don’t let them sit long enough to spoil.

I find the caramel glaze flows better over the cake when the cake is still slightly warm.