This cake was probably the easiest so far to make. The fact that it is baked in a bundt pan and is a pretty simple batter mixture made it very uncomplicated.
I have discovered that most cakes start with a dry mixture that includes flour, salt, and either baking powder, baking soda, or both. Then there is always some form of butter, sugar, and eggs, and often a flavoring agent such as vanilla extract or almond extract. Last but not least, most cakes call for buttermilk. In my experience, cakes that call for plain milk aren’t quite as good. To change up the flavor, you generally add a dry ingredient such as cocoa powder or cinnamon to the flour mixture, or you add a liquid ingredient such as jam, whiskey, or banana to the buttermilk (but the possibilities are practically endless). This cake was exactly the basics, plus a little whiskey added to the buttermilk. Very straightforward and very easy.
There is a glaze for this that I failed to document by photo, but it was extremely easy. It was basically sugar, whiskey, and butter and you just heat it until the butter is melted. Then you pour it over the bottom of the bundt cake while it’s cooling so it can soak in. Once it’s cooled you flip it out onto you cake plate and…
The recipe book says this gives shortcake some heavy competition with strawberries and whipped cream. Unfortunately none of the stores carry strawberries right now so we sufficed with just whipped cream. It was very tasty, and I can totally see it being awesome with strawberries as well.
We enjoyed part of this cake with our friends Kevin & Allie and ended up with a perfect picture taking opportunity that we couldn’t pass up. Just with some friends, enjoying tea on the stairs with an empty vase. 🙂