The Hummingbird Bakery Life is Sweet: 100 original recipes for happy home baking. Tarek Malouf

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      Kentucky Bourbon Cake

      You don’t have to use actual Kentucky bourbon for this cake – any whiskey will do, but bourbon does make it that extra bit authentic. Close your eyes after a few slices and you could actually be in the Bluegrass State!

      Makes one 25cm (10in) ring cake, to slice as desired

      For the cake

      375g (13oz) plain flour

      1 tsp baking powder

      ½ tsp bicarbonate of soda

      1 tsp salt

      225g (8oz) unsalted butter, softened

      300g (10½oz) caster sugar

      100g (3½oz) soft light brown sugar

      4 large eggs

      60ml (2fl oz) Kentucky bourbon or whiskey

      235ml (8fl oz) buttermilk

      For the glaze

      85g (3oz) unsalted butter

      150g (5½oz) caster sugar

      60ml (2fl oz) Kentucky bourbon or whiskey

       One 25cm (10in) ring mould

      1. To make the cake, preheat the oven to 175°C (350°F), Gas mark 4. Grease the ring mould with butter and dust with flour and set aside.

      2. In a bowl, sift together the flour, baking powder, bicarbonate of soda and salt. Set aside.

      3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugars together for around 5 minutes on a medium-high speed until light and fluffy.

      4. Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition. In a small jug, mix together the bourbon and buttermilk by hand. Add the flour mixture to the bowl in three additions, alternating with the bourbon and buttermilk, adding the flour first. Only mix until the ingredients are just incorporated. Finish mixing in the last addition by hand.

      5. Pour the batter into the prepared ring mould and bake for 40-45 minutes. When the cake is golden on top and bounces back when lightly touched, remove from the oven and leave in the mould.

      6. To make the glaze, combine the butter, sugar and bourbon in a saucepan. Place over a low heat and cook just until the butter melts and the sugar is dissolved, then whisk vigorously to combine.

      7. Take the cake, which should still be in the mould, and poke holes all over the top of the cake with a skewer. Pour three-quarters of the glaze slowly over the cake, letting it soak in carefully. Save the remaining quarter of the glaze.

      8. Allow the cake to cool for 30 minutes, then flip over and turn out of the mould. Brush the remaining glaze over the top of the cake.