Kentucky is a place I have yet to visit and this should really be fixed and fixed immediately. Their foll foliage looks amazing. Oh, and all those horse ranches! Swoon! Then there are places like the Red River Gorge, Walvery Hills Sanatorium, Bernheim Park, Lost Rive Cave, the Derby, Cumberland Falls, all things Shaker, Lincolns childhood home, the stone fences, ghost ships, the Bourbon Trail, the Blue Ridge Mountains, and so many more. Yep, I really need to get myself there. Possibly multiple times to really experience everything!
- Preheat the oven to 325°F/165°C
- Grease a 10″ bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.
- Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
- Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
- When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
- Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
- Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
- I actually like to make this cake a day in advance, finding it to be more moist and flavorful when it rests overnight.
Recipe adapted from Cookies and Cups