#BundtBakers: Walnut-Whiskey Bundt Cake with Whiskey Glaze - kuglof sa orasima i viskijem

Generacija muškaraca naših očeva se nije mogla zamisliti bez cigarete i čaše sa alkoholom. Nekako je to bilo u redu. Vreme se promenilo, makar u jednom delu sveta, onom koji pokrivaju kamere koje mi gledamo... Evo kolača sa alkoholom, u pomen nekih vremena, kada su neki drugačiji muškarci bivali...
Ovaj nas je kolač veoma ugodno iznenadio svojom izuzetno mekom teksturom. Sočan za ne verovati da može biti toliko. A alkohol mu daje samo prijatnu mirisnu notu, ne učestvuje značajno u ukusu.

(please scroll down for recipe in English)

Nisam nikada ništa skuvala za mog tatu. Iz prostog razloga što sam za njegovog života u kuhinji samo jela. Kuvale su mama i baka, i nisu volele da im se petlja po kujni. Niti sam ja imala ikakvu želju.
Neki dan naiđoh na grupu blogera koja iz meseca u mesec peče kuglofe po nekoj zadatoj temi. Našla krpa zakrpu - reći će svi moji svi oko mene. Jer, već se neko vreme bavim pečenjem kuglofa, i to samo njih - ne bih znala da kažem zašto. Niti znam za šta, niti kojoj meni unutar mene je kuglof toliko potreban. Ali da uživam - uživam. Za sve kuglofe! Ovaj je kolač deo mog projekta u kome želim da ispečem svih sto kolača po knjizi Cake Keeper Cakes, i trideset šesti je koji sam napravila.

Ovaj je kuglof za uspomenu na mog tatu, kog sa nama nema, već evo tri decenije. Grupa blogera - ljubitelja kuglofa BundtBakers, ovog meseca peče kuglof posvećen ocu - tako evo i mog - sa viskijem u kome je moj tata tiho, svako veče, utapao tuge, strahove i strepnje, poslednjih godina svog nelakog života, dok nam je iz dana u dan otklizavao da se pridruži onima koji su mu puno nedostajali. 

  


Za kolač:

• 1⁄4 šolje kisele pavlake
• 1⁄4 šolje viskija
• 3 veća jajeta
• 1 kašikica ekstrakta vanile
• 1 1⁄2 šolja brašna
• 3⁄4 kašikice praška za pecivo
• 1⁄4 kašikice soli
• 1⁄2 šolje, oko 110 g putera
• 1 1⁄4 šolje smeđeg šećera
• 1⁄2 šolje seckanih oraha

a za glazuru:

• 1 1⁄3 šolje šećera u prahu
• 1⁄4 šolje viskija, dodati još ako je potrebno

Rernu zagrejati na 175ºC. Podmazati i pobrašnjaviti kalup za kuglof.

Lagano ulupati jaja, kiselu pavlaku, viski i ekstrakt vanile. Brašno, prašak za pecivo i so pomešati u drugoj zdeli.

Puter i šećer ulupati dobro mikserom, dok ne postanu penasti. Smanjiti brzinu miksera, pa u tankom mlazu dodavati mešavinu jaja i viskija, dok se ne umeša.

Brašno dodavati u smesu u turama od po pola šolje, povremeno skidajući smesu sa zidova suda. Kad se doda svo brašno, miksati još pola minuta bez prestanka.

Smesu izliti u kalup za kuglof i peći malo jače od sat vremena. Ostaviti u kalupu pet minuta po vađenju iz rerne, pa prevrnuti na rešetku.

Za glazuru pomešati dobro šećer u prahu i viski, pa preliti smesu preko kolača. Ostaviti da se glazura stegne, najmanje pola sata, pa služiti kolač.

Primetili ste da ovaj kuglof ima drugačiji oblik od onih koje sam do sada pravila? To je zbog toga što mi je moj drug doneo poseban kalup iz Amerike. Ovaj je kalup fabrika Nordic Ware napravila u čast 70 godina postojanja. Fenomenalan je. Aluminijumski, ali težak. Zvoni kad ga kucneš. Nekoliko dana sam ga samo gledala - bilo mi je žao da ga guram u rernu... Hvala Mladene!

A srculenca na slikama? Njih sam dobila od Nataše - punu flašu raznih veličina. Ona ih je sama pravila. Biće ih sigurno na mnogo slika. Hvala Nataša!!!

The generation of our fathers could not be imagined without the cigarettes and glass of alcohol. Somehow it was fine with everyone. Times have changed, at least in our part of the world, the one covered with the cameras that we are looking at... Now, some of us rather bake cakes with alcohol, than drink it in front of television. That is how this bottle of wiskey survived in our house for several years.

We were very pleasantly surprised by extremely soft texture of this cake. Wiskey gives a pleasant fragrance note and doesn't participate significantly in taste.

I have never baked anything for my father. He died long before I started messing around the kitchen. Being a WW2 concentration camp survivor, he held such a deep sorrow in his soul, that nothing could stop him from following those he lost. In his last years, he used to drown his sorrows silently, from evening to evening, sitting with a newspaper and a glass of whiskey, until he simply went away. This is the cake I never baked for him.


This is thirty-sixth cake from Cake Keeper Cakes cookbook, by Lauren Chattman, on my blog.


For the cake

• 1⁄4 cup sour cream
• 1⁄4 cup whiskey
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 1⁄2 cups cake flour
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup (1 stick) unsalted butter, softened
• 1 1⁄4 cups packed light brown sugar
• 1⁄2 cup finely chopped walnuts

For the glaze

• 1 1⁄3 cup confectioners’ sugar
• 1⁄4 cup whiskey plus more if necessary

Make the cake

1. Preheat the oven to 325ºF. Grease a 9-inch by 5-inch loaf pan and dust with flour.

2. Combine the sour cream, whisky, eggs, and vanilla in a large glass measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium mixing bowl.

3. Combine the butter and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

4. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.

5. Turn the mixer to low speed and add the flour mixture, 1⁄2 cup at a time, scraping
down the sides of the bowl after each addition. After the last addition, mix for
30 seconds on medium speed. Stir in the nuts.

6. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is golden and a toothpick inserted in the centre comes out clean, about 1 hour and 15 minutes. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, then turn it right side up on a rack to cool completely.

Make the glaze

1. Whisk the confectioners’ sugar and whiskey together until smooth and pourable. Drizzle the glaze over the top of the cake and some down the sides. Let stand until the glaze hardens, about 30 minutes. Slice and serve.


2. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. 

We take turns hosting each month and choosing the theme/ingredient. This month, host is blog All That's Left Are The Crumbs.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page. http://www.foodlustpeoplelove.com/p/bundtbakers.html

And don’t forget to take a peek at what other talented bakers have baked this month:

• Aloha Hawaiian Pineapple Butter Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Banana Chocolate Chip Bundt by Palatable Pastime
• Basic Plain Cake by Sneha's Recipe
• Black Forest Bundt Cake by All That's Left Are The Crumbs
• Blue Cheese, Figs and Loin of Saxony Bundt Cake by I Love Bundt Cakes
• Brandy and Chocolate Bundt Cake by Bizcocheando
• Caramel Apple Bundt Cake by Making Miracles
• Chocolate Espresso Bundt Cake by Patty's Cake
• Orange Bundt Cake by La Mejor Manera
• Pineapple Bundt Cake by Basic N Delicious
• Walnut-Whiskey Bundt Cake with Whiskey Glaze by Katin špajz
• When your cake is a Fail....Just Bundt! by A Day in the Life on the Farm