Bourbon, Rye & Butterscotch Loaf Cake
Deliciously festive Bourbon and Rye Loaf Cake. Topped with the most decadent and rich Butterscotch buttercream. The perfect afternoon treat!
Ingredients
Buttercream
- 115 g unsalted butter
- 200 g light brown sugar
- 80 ml double cream plus more to taste
- 1/2 tsp salt
- 1 tsp vanilla extract Can use bourbon vanilla extract if have
- 150 g icing sugar
Cake
- 190 g unsalted butter room temperature
- 190 g light brown sugar
- 3 large eggs
- 100 g rye wholemeal flour
- 30 g plain flour
- 40 g cocoa powder
- 1 tsp baking powder
- 20 ml bourbon
Decoration
- festive sprinkles
Instructions
- Firstly, for the buttercream: Put the butter and brown sugar into a small pan and place over a medium heat until the butter melts, stirring every now and then. Boil the molten mixture for 2 minutes, stirring every now and then to stop it catching. Then remove from the heat, and whilst stirring pour in the cream. Then add the salt and vanilla, and leave to cool for 15 minutes.
- Pour the slightly cooled butterscotch into a large bowl, and using an electric whisk, mix in the icing sugar in stages. Once all the icing sugar has been combined, add a little more cream if you want to thin it out a little. Then cover with clingfilm (directly on the surface of the buttercream) and leave to cool completely.
- For the cake: Grease and line a 2lb loaf tin and preheat the oven to 170C/150C Fan/Gas Mark 3.
- In a large bowl, cream the butter and sugar together using an electric whisk. Then add the eggs, one by one, mixing until just combined. Mix the dry ingredients together in a separate bowl, and then add to the wet batter in two batches. Mixing only until just combined. Then stir in the bourbon by hand, and pour into the prepared loaf tin.
- Bake for 42-45mins, until a skewer comes out almost clean (the cake will continue to cook outside the oven for a few minutes). Let cool for 5 minutes in the tin, and then remove and place onto a cooling rack to cool completely.
- Once both the cake and buttercream are cool, place the buttercream into a piping bag fitted with a star tip (I use Wilton 2D). Pipe swirled lines across the cake widthways. Then decorate with sprinkles.
Notes
Will keep for up to 5 days in an air-tight container.