PORTER BUNDT CAKE WITH WHISKEY CARAMEL SAUCE

PORTER BUNDT CAKE WITH WHISKEY CARAMEL SAUCE (for 8 to 10)

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For the cake:

1-1/2 cups porter

1 cup unsulfured molasses

1-1/2 teaspoons baking soda

¼ cup pure maple syrup

1-1/2 sticks of butter, softened, plus more for greasing

3 cups all purpose flour, plus more for dusting

1-1/2 teaspoons baking powder

¾ teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

¼ teaspoon finely sea salt

1/3 cup cocoa nibs

½ cup packed light brown sugar

½ cup granulated sugar

3 large eggs

 

For the sauce:

1 cup granulated sugar

¼ cup water

¼ cup heavy cream

¼ cup whiskey

 


 

1.Make the cake: Preheat the oven to 350*. In a large saucepan, whisk 1 cup of the porter with the molasses and bring just to a boil. Remove from the heat, stir in the baking soda and let cool completely.

2. In a medium saucepan, whisk the maple syrup with the remaining ½ cup of the porter and bring to a boil. Reduce the heat and simmer, stirring occasionally, until reduced by half and syrupy, about 20 minutes. Let cool completely.

3. Meanwhile, butter a 10 inch Bundt pan and dust with flour; shake off the excess. In a large bowl, whisk the 3 cups of flour with the baking powder, cinnamon, nutmeg, salt and cocoa nibs. In a stand mixer fitted with the whisk, beat the butter with the brown and granulated sugars at medium speed until fluffy. Beat in the eggs, one at a time, until just incorporated. At low speed, beat in the cooled porter and molasses mixture, then gradually beat in the dry ingredients.

4. Scrape the batter into the prepared pan and smooth the surface. Bake in the center of the oven for about 50 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cool for 15 minutes. Invert the warm cake onto a rack and brush with the cooled porter syrup mixture.

5. Make the sauce: In a medium saucepan, combine the sugar with the water and bring to a boil. Cook over moderately high heat, without stirring, until an amber caramel forms. Remove from the heat and whisk in the cream and whiskey. Cook over low heat for 1 minute. Let cool slightly.

6. Cut the cake into wedges and serve, passing the warm whiskey caramel at the table.

 

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CACAO NIBS

 

from Courtney Contos, Food and Wine Magazine, March, 2015

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