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TWICE-BAKED CAKES

Author Eric

Ingredients

  • 500 g bourbon
  • 1 tsp vanilla extract
  • 3 eggs
  • 270 g brown sugar
  • 90 g sugar
  • 250 g honey
  • 250 g mead
  • 8 g cinnamon
  • 4 g clove
  • 2 g nutmeg
  • 120 g oil
  • 480 g flour
  • 9 g baking powder

Instructions

  1. Preheat oven to 350. Thoroughly grease baking pans.
  2. Add all dry ingredients, excluding 30 grams of sugar, to mixer and incorporate on low.
  3. Form a well in the center of dry ingredients and add liquid ingredients, excluding 1 cup bourbon. Mix on low to incorporate.
  4. Make sure the ingredients are duly incorporated into the batter and that there is nothing stuck to the bottom of mixing bowl.

  5. Using a spatula transfer batter into baking tins. This can make two small loaves or two round cakes.

  6. Bake for approximately 45 mins. Check cake with cake tester and to touch. Cake should spring back when gentle pressure is applied.

  7. Cool for 20 mins. Remove from baking pan and cool further.
  8. Soak cheesecloth in remaining 1 cup of bourbon for 15 min.

  9. When the cakes are fully cooled, wrap them in the bourbon-infused cheesecloth and refrigerate for 24 hours.

  10. The next day, start by setting the oven to broiler.

  11. Unwrap the cakes and cover tops with remaining sugar. This is best done with a course passet or sifter.

  12. Broil the cakes rotating every minute until the sugar is caramelized. This totally depends on your oven, so keep an eye on it, but should take around 5 mins.

Recipe Notes

If you don't have a mixer you can follow the above directions just using one bowl and a heavy duty whisk.