Tuesday, 15 May 2018

Jack Daniels and Coke Bundt

Jack Daniels and Coke Bundt
I went to see one of my faves the other week, that absolute darling Rebecca Vincent. She was doing a lovely little guest spot at Tooth and Talon Tattoo, so I popped down to get some more flora added to my arm.

I've been making bundts for about seven years now, so the hardest part by far at this stage is coming up with ideas which reach beyond lemon drizzle and chocolate. I never make the same thing twice, and it has to be something that excites me. 

After consulting with a couple of work buddies, I was settled on a Jack Daniels and Coke bundt for Rebecca and her tattooing pals. You can make this as strong or as weak as you like, by playing about with the amount of bourbon you use in the cake and icing. I made this one boozy as hell.

She set me a challenge for the next bundt. Post to follow...

Ingredients
  • 225g unsalted butter
  • 100g of vegetable fat 
  • 550g golden caster sugar
  • 100g soft brown sugar
  • 6 medium eggs
  • 450g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 250ml of Jack Daniels and Coke - I used a premixed can
  • 4 tbsp Jack Daniels (optional)
  • 500g icing sugar
  • More Jack Daniels to make a runny icing, or you can use a mixture of bourbon and water.
  • Cola bottle sweets to decorate

Method
  1. Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch).
  2. Soften the butter and vegetable fat and then cream in the sugars in stages.
  3. Add the eggs one at a time on a slow setting.
  4. Add all the remaining dry ingredients to a large bowl.
  5. Add the Jack Daniels to the premixed JD & Coke.
  6. Sift in 1/3 of the dry ingredients, followed by 1/2 of the liquid. Repeat until all the flour and liquid is used up. Fold it in gently...
  7. Tip: at this stage it will look a bugger. This is fine! 
  8. Give the whole thing a quick mix for about 10 seconds or until well combined. It will no longer look above mentioned 'bugger'.
  9. Spoon the mix into the prepared tin and give it a good whack on the worktop. Because the cake has fizzy stuff in, it will hold a lot of air bubbles. Too many may mean the tin design is lost. 
  10. Tip: Don't fill your tin more than 3/4 full. Stick any excess in muffin tins.
  11. Bake at gas 3/160 C for about 2 hours. Just turn it after about an hour and a half.
  12. It should be shrinking from the sides and a skewer should come out clean.
  13. Let it cool in the tin for ten minutes then turn it out. Note, you tend to get a bit of a 'fluffy' inch at what ends up being the base of the bundt. This is caused by the air bubbles in the mix rising as it bakes. Embrace it. 
  14. Allow to cool fully before icing. 
  15. To make the topping, add enough Jack Daniels/water/a combination of the two to the icing sugar. You're looking for a runny consistency whilst maintaining a thick mix.
  16. Tip it over the cake in a frivolous fashion.
  17. Decorate with cola bottles and whatever else makes you happy. 

BloggersPlease respect the fact I am sharing my own ideas and recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page. 
Please see my Creative Commons Copyright information for more details. Thank you.


No comments:

Post a comment

Related Posts Plugin for WordPress, Blogger...