Cinnamon Brown Sugar Bundt Cake with Bourbon Glaze with Smoked Ice Cream
Cook Time: 1 hour
Ready In: 1 hour
This moist and spice-filled Bundt cake will melt in your mouth. The rich, buttery taste drenched with the sugary, bourbon glaze adds the perfect amount of sweetness to create a sinfully delicious cake. The smoked ice cream is a delicious cold treat meets live fire cooking to create an out of this world dessert. The sweet yet subtle smoke flavor complements the richness of the ice cream for a unique twist to an old-classic treat.
For the cake
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flower
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- 2 tablespoons cinnamon
- 1/4 cup light brown sugar
For the Bourbon Glaze
- 1 cup powdered sugar
- 1 oz.Bourbon Whiskey
- ½ stick of unsalted butter
- 1 quart best-quality ice cream (vanilla or your favorite flavor), slightly softened
- Prepare the grill for indirect cooking and preheat to 350°F. Generously coat a 12-cup Bundt pan with butter; set aside.
- Combine the butter and brown sugar in a large bowl and beat on medium speed until light and fluffy, about 5 minutes; set aside. Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
- Turn the mixer to low and add the vanilla and eggs one at a time, letting each completely incorporate into the butter and sugar mixture before adding the next. Scrape down sides of the bowl as necessary.
- Add flour mixture and mix just until smooth. Add water and mix just until incorporated.
- Pour the batter into the prepared pan. Bake until a cake tester or toothpick inserted into the center comes out clean, about 30-35 minutes on the grill.
- Remove to a wire rack and let the cake cool in the pan for 15 minutes. Turn the cake out onto the wire rack and cool completely. Meanwhile, make the glaze.
- To make the glaze, mix together all glaze ingredients, heat until well blended with a whisk, drizzle on cake when cooled, and serve.
SMOKED ICE CREAM:
- Place the ice cream in a shallow bowl over a large flameproof bowl of ice. Keep this in the freezer until you’re ready to smoke the ice cream.
- On a charcoal grill: Set up your grill for indirect grilling and preheat to medium-high (400°F). Place the ice cream over its bowl of ice on the grill. Add 2 cups unsoaked wood chips to the mounds of embers. Cover the grill and smoke until you see a light patina of smoke on the ice cream, 3 to 5 minutes. Turn the ice cream over with a spatula and smoke the other side the same way. Remove the ice cream from the grill. If it melted too much, refreeze it.In a smoker: Set up your smoker following the manufacturer’s instructions. Place the ice cream over its bowl of ice in the smoker. Add the unsoaked wood chips to the fire. Smoke as described previously. You may need a bit longer to put a patina of smoke on the ice cream.
With a handheld smoker: Place the ice cream in a large glass bowl and cover tightly with plastic wrap, leaving one edge open. Place the bowl over a pan of ice. Fill and light the smoker following the manufacturer’s instructions. Insert the tube of the smoker, fill the bowl with smoke, withdraw the tube, and tightly cover the bowl with the plastic wrap. Let infuse for 5 minutes. Repeat once or twice more, until the ice cream is as smoky as you like. If the ice cream starts to melt, refreeze it.
Tips:If using a charcoal grill or smoker, you want to add a lot of dry chips to the fire to generate dense smoke quickly before the ice cream melts. (Chips start smoking faster than chunks or logs and dry chips start smoking faster then wet chips.)
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