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    You are in: Home / Recipes / Kentucky Mint Julep Cake Recipe
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    Kentucky Mint Julep Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    JanetB-KY's Note:

    I got the recipe for this this morning and have already made it. Oh my does my kitchen smell awesome. The batter tasted wonderful lol and I can't wait for the cake to cool to see how it tastes. One thing I did do differently though is I used 1 1/2 tsps. mint extract in the cake itself along with the Vanilla extract. If you do the glaze and the sauce, which I am doing, this isn't a quick fix but so far is seems worth the trouble. Also, I don't have any whiskey in the house, so I subbed white creme de cacao. I realize there is a major difference between the 2 liquors but I had to work with what I had. This may sound like a lot of steps, but it goes together very easily.

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    Units: US | Metric


    1. 1
      Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
    2. 2
      Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl. Make a well in the center.
    3. 3
      Add wet ingredients to flour mixture& beat at low speed for 1 minute, then increase to medium speed for 3 more minutes; pour into prepared pan and smooth evenly around bundt center.
    4. 4
      Bake for about 50 minutes or until toothpick inserted in the center comes out clean; ten minutes before cake should be done, prepare Bourbon Butter Sauce.
    5. 5
      For the sauce, in a saucepan over medium heat, combine 1/2 cup confectioners' sugar, 1/3 cup butter, and 3 tablespoons water; stir until melted and combined but do not boil.
    6. 6
      Remove from heat, continuing to stir for 2 minutes, then stir in Bourbon.
    7. 7
      When cake is done and still warm from the oven, use a skewer to poke holes around the top of the cake and pour Bourbon butter sauce evenly over the top of the cake; let cake cool to room temperature in the pan before removing.
    8. 8
      For the frosting, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted.
    9. 9
      Remove from heat and stir in creme de menthe liqueur (or mint extract); let cool for 10 minutes, then spread evenly over the cooled cake.
    10. 10
      Garnish with fresh mint leaves; I am also using white chocolate curls.
    11. 11
      Chill to set chocolate ganache; take cake out of the refrigerator 30 minutes before cutting to serve.

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    Ratings & Reviews:

    • on December 21, 2011


      This is a very aromatic and rich cake! I've had this recipe bookmarked for at least four years, so I was excited to finally get a chance to try it. I doubled the amount of bourbon butter sauce; the cake didn't absorb quite all of it, but I'm a sucker for syrup-soaked baked goods, and people commented on how moist the cake was. I also took JanetB's suggestion of adding some peppermint extract to the batter. I have to admit that, even being as huge a fan of peppermint as I am, I wondered how well it would work in a non-chocolate cake. But, as it turns out, the flavor (and the aroma) reminds me most strongly of Hickory Farms' Melt Away Mints, the pastel-colored nonpareil-covered butter mints that I've loved since childhood. In fact, people have come back to the cake just to get another glob of frosting. The only change I would make, I think, is increasing the amount of bourbon. I put in 2 tablespoons (with a doubled portion of sauce) and still there's just barely a hint of bourbon flavor. If you're not a big bourbon fan, though, that amount might be just right! Definitely a unique and interesting recipe, and one I'll be making again.

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    Nutritional Facts for Kentucky Mint Julep Cake

    Serving Size: 1 (152 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 562.8
    Calories from Fat 232
    Total Fat 25.8 g
    Saturated Fat 15.7 g
    Cholesterol 100.6 mg
    Sodium 427.8 mg
    Total Carbohydrate 75.9 g
    Dietary Fiber 0.4 g
    Sugars 55.7 g
    Protein 7.5 g

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