Majestic Mardi Gras Bundt

For the Cake:

• 226 g Butter
• 520 g Sugar
• 200 g Eggs
• 1 ½ teaspoon Almond Extract
• 150 g Sour Cream
• 40 g Bourbon or any whiskey
• 3 g Kosher salt
• ¼ teaspoon Baking soda
• 270 g All Purpose Flour
• 170 g Almond Flour meal

For the Glaze:

• 110 g Confectioner’s Sugar
• 3 Tablespoon Bourbon or whiskey

1. Preheat oven to 325°F convection.
2. Prep your Pan: Generously spray your bundt pan with cooking spray, ensuring every crevice is coated, then dust it thoroughly with flour. Tap the flour around the pan until every inch of the sprayed surface is covered. Invert the pan and tap out any excess flour onto a piece of parchment paper on your counter. You should be left with a perfectly floured, non-stick pan, ready for baking.
3. In a medium bowl, whisk together the all-purpose flour, almond flour, kosher salt, and baking soda until well combined. Set this dry mixture aside.
4. In a separate small bowl, whisk together the sour cream and Bourbon (or your chosen whiskey) until smooth. This blend will be added to the batter later, contributing to the cake’s signature moisture and subtle tang.
5. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed until they form a thick, pale paste. This creaming process incorporates air, essential for a light crumb. Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Remember to scrape down the sides of the bowl with a rubber spatula after every two eggs or so to ensure everything is evenly mixed. Add the almond extract with the last egg, beating until fragrant.
6. Reduce the mixer speed to low. Alternately add the prepared flour mixture and the sour cream mixture to the butter-sugar-egg mixture. Begin and end with the flour mixture. I don’t wait for all the flour to be completely incorporated before adding the next batch of liquid; I keep adding, managing with both hands, much like a seasoned professional baker. Stop the mixer to scrape down the sides of the bowl thoroughly with a rubber spatula, especially before adding the last of the sour cream mixture, ensuring no dry spots remain and all ingredients are fully integrated.
7. Once all ingredients are combined, you should have a beautifully silky, smooth, and homogenous cake batter with no lumps. Be careful not to overmix at this stage, as it can lead to a tough cake.
8. Carefully pour the prepared batter into your greased and floured bundt pan. Use an offset spatula or the back of a spoon to gently smooth the top of the batter, ensuring it’s evenly distributed for a perfect bake and an attractive crown shape.
9. Bake the cake in the preheated oven for approximately 60-85 minutes. The baking time will vary depending on your oven’s calibration, so it’s crucial to test for doneness. Insert a wooden skewer or cake tester into the deepest part of the cake; it should come out with just a few moist crumbs clinging to it. Be vigilant and avoid overbaking, as even with the richness of butter, sugar, and sour cream, an overbaked cake will unfortunately turn out dry. My cake typically bakes to perfection in about 70 minutes.
10. Once baked, remove the cake from the oven and let it cool in the pan for 20 minutes. This crucial resting period allows the cake to firm up slightly, making it easier to release. After 20 minutes, gently loosen the edges of the cake from the pan with a thin paring knife, then carefully invert it onto a wire rack. Allow the cake to cool completely on the rack before proceeding with glazing or decorating. This prevents the glaze from melting and ensures the cake maintains its structural integrity.
11. Now for the grand finale! You can dust the cooled cake simply with powdered sugar for a subtle finish, or for a truly festive experience, generously drown it in the luscious Bourbon glaze. Alternatively, if patience isn’t your strong suit, you can slice it up and enjoy it plain – it’s delicious either way!
12. To make the glaze: In a small bowl, combine the confectioner’s sugar and Bourbon. Whisk vigorously until the mixture is smooth and flows freely from the whisk. If the glaze is too thick, add a tiny bit more Bourbon, a teaspoon at a time, until it reaches your desired consistency. If you accidentally get a little heavy-handed with the booze (oops, it happens!), simply add a bit more confectioner’s sugar until the perfect consistency is achieved. The glaze should be thick enough to cling to the cake but still pourable.

Yield: This recipe yields one glorious 9-12 cup bundt cake, perfect for sharing at any festive gathering.

Baking Pan Recommendation: For best results and the iconic crown shape, I highly recommend using a high-quality non-stick bundt pan. Proper greasing and flouring are key to a clean release and beautiful presentation.

Flavor Variations: While Bourbon is a classic choice for Mardi Gras, feel free to experiment with other whiskies like rye or Scotch for a different flavor profile. For a non-alcoholic version, you can substitute the Bourbon with apple juice or milk in the cake batter and a mixture of milk and vanilla extract in the glaze.

Storage: Store the Mardi Gras King Bundt Cake at room temperature, covered tightly, for up to 3-4 days. For longer storage, slices can be wrapped individually and frozen for up to 2 months. Thaw at room temperature before serving.

The King Cake Baby: If you wish to incorporate the traditional King Cake baby, carefully insert a small, heat-proof plastic baby figurine into the cooled cake from the bottom after it has been glazed. Be sure to inform your guests about the tradition!

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