Sunday, March 7, 2010

From Our Kitchen to Yours: Woodford (or Maker's Mark) Pudding Cake

During book signing events for the Room at the Table cookbook, I would often make this dessert for attendees to sample. The recipe belongs to my friend, Marsha Burton from the Inn at Woodhaven in Louisville, Kentucky. We used Maker's Mark, but the name of the dessert is Woodford Pudding because Woodford Reserve bourbon is suggested.

Woodford Pudding Cake
A Bundt cake pan is nice for presentation, but when preparing enough for a large group, I also use a 9 x 13 pan.

1 cup butter, melted and cooled
6 eggs
1 cup buttermilk
2 cups Windstone Farm blackberry jam, preferably seedless
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon

2 cups brown sugar
2 cups cream
2 sticks butter
Glug glug of Woodford Reserve bourbon

Mix butter, eggs and buttermilk in a large bowl; stir in jam. Combine dry ingredients and add to liquid, mix until creamy. Pour into greased 9 x 13-inch pan or large Bundt pan. Bake at 350 degrees for 45 minutes or until pudding is set.

In a saucepan, combine brown sugar and cream and bring to a boil, stirring constantly. Add butter and whisk until blended; add bourbon. Pour sauce over warm cake, setting some extra aside for drizzling when served.

Yield: 12 servings.

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