I think I’ve hit on a winning combination in this Rich Ginger and Bourbon Butter Cake recipe!
One of the first things I always do when I return from travelling is to head into my kitchen and bake. It’s not really a conscious decision on my part and maybe the urge simply stems from a greedy food bloggers desire for cake, but regardless, within a few days of unpacking and finishing the washing I begin pondering the possibilities of the pantry – conjuring up various flavour combinations in my head and wondering how they might taste.
Rich Ginger and Bourbon Butter Cake
- 150 gms softened butter
- 3/4 cup caster sugar
- 3 eggs
- 2/3 cup buttermilk
- 1 tsp vanilla paste
- 1/4 cup bourbon
- 65 gms chopped crystalied ginger
- 2 cups sr flour
- pinch salt
- 2 cups sifted icing sugar
- 2 Tbsp soft butter
- 1 Tbsp milk
- 1 Tbsp bourbon
- Preheat oven to 180C.
- Grease and line a round 24cm cake pan.
- Place butter and sugar into mixing bowl and cream on high speed with electric mixer until light and fluffy.
- Reduce speed and add eggs one at a time, then add vanilla and bourbon.
- Sift flour and salt together. (Or combine them in a large bowl and whisk for 20 seconds with a balloon whisk.)
- With mixer at low speed add flour and buttermilk slowly, alternating between the two. Combine well.
- Stir the ginger through.
- Pour mixture into prepared pan and bake 40-45 minutes.
- Test by piercing the centre of the cake with a skewer. Cake is cooked if skewer comes out dry.
- Combine all ingredients with a mixer until smooth and creamy.
- Frost cake when it is cool.
— Amanda (@lambsearshoney) October 22, 2015