Mint Julep Cake

Stirrin' It Up: Mint Julep Cake (April 30, 2019)

BATON ROUGE, LA (WAFB) - What cocktail is more traditional at the Kentucky Derby than a Mint Julep? The classic southern favorite is transformed into dessert with this recipe. As much as everyone loves the beverage, they will love the cake even more!

Prep Time: 1½ hours

Yields: 8 to 10 servings

Ingredients for Cake:

3 cups cake flour

1 tsp salt

1 tsp baking powder

½ tsp baking soda

2 cups granulated sugar

¼ cup Jameson® Irish Whiskey

1 cup buttermilk

1 cup butter, at room temperature

4 eggs, at room temperature

2 tsps vanilla extract

Method for Cake:

Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.

In a medium bowl, mix cake flour, salt, baking powder, and baking soda. Set aside.

In a separate bowl, combine sugar, Jameson® Irish Whiskey, buttermilk, butter, eggs, and vanilla extract.

Add dry ingredients to wet ingredients. Using a mixer, beat at low speed for 1 minute then increase to medium speed for 1 minute or until combined. Pour batter into prepared pan and smooth evenly around bundt center.

Bake 50 minutes or until a toothpick inserted in the center comes out clean. Approximately 10 minutes before cake is done, prepare sauce. When cake is done and still warm, use a skewer to poke holes around the top of the cake.

Pour sauce evenly over the top of the cake. Let cake cool to room temperature in the pan before inverting onto a cake platter and topping with ganache.

Ingredients for Sauce:

½ cup confectioners’ sugar

⅓ cup butter

3 tbsps water

2 tsps Bourbon whiskey

Method for Sauce:

In a saucepan over medium heat, combine confectioners’ sugar, butter, and water. Stir until melted and combined. Do not boil.

Remove from heat, continuing to stir for 2 minutes then stir in Bourbon. Set aside.

Ingredients for Ganache:

1 cup white chocolate chips

7 ounces sweetened condensed milk

1 tsp white crème de menthe liqueur

OR ½ tsp mint extract

fresh mint leaves for garnish

Method for Ganache:

In a heavy saucepan over low heat, add white chocolate chips and sweetened condensed milk. Stir constantly until chips are melted.

Remove from heat and stir in crème de menthe liqueur. Let ganache cool 10–15 minutes or until barely warm to the touch. Once ganache is cooled, spread evenly over the cooled cake.

Garnish with fresh mint leaves. Chill in refrigerator to set ganache. Remove from refrigerator 30 minutes before serving.

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