From: Art of Gluten-Free Baking (http://artofglutenfreebaking.com)
Kentucky Bourbon Cake, Gluten-Free
-adapted from Vintage Cakes, by Julie Richardson
Ingredients
For the cake
3 cups (435 g) Jeanne’s Gluten-Free All Purpose Flour mix
1 1/2 teaspoons aluminum-free, double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup (60 ml) bourbon
1 cup (235 ml) buttermilk, at room temperature
1 cup (2 sticks; 230 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
1/2 cup packed (105 g) dark brown sugar
4 extra-large eggs, room temperature
extra butter and tapioca flour for the pan
For the glaze
6 tablespoons (85 g) unsalted butter
3/4 cup (150 g) granulated sugar
1/4 cup (60 ml) bourbon
Preheat oven to 350 degrees F/180 degrees C/Gas Mark 4. Grease and flour a 10 cup Bundt or tube pan.
In a medium bowl, mix together flour, baking powder, baking soda, and salt.
In a small bowl, stir together the bourbon and buttermilk.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and the two sugars on medium-high speed until very fluffy (about 5 minutes–yes, 5 minutes). Stop to scrape down the sides every so often. Add the eggs, one at a time, beating after each addition to combine and then beat on medium high for 1 minute.
Add the flour mixture and bourbon-buttermilk mixture alternately in small amounts, beginning and ending with the flour mixture. Beat on low after each addition to combine. After the final addition, beat to combine and then remove bowl from mixer and use a large spoon or metal spatula to mix to make sure you get all of the flour that has settled to the bottom of the bowl.
Scrape into the prepared pan and smooth top. Bake at 350 degrees F for 55 minutes or so–until a tester comes out clean.
While the cake is baking, make the glaze. Combine butter, sugar, and bourbon in a small pan over low heat until the butter is melted and the sugar is dissolved. Whisk to combine. Remove from heat.
Remove the cake from the oven and place pan on a cooling rack. Leave cake in the pan. While it is still hot, poke holes all over the top with a skewer. Slowly pour three-quarters of the glaze over the top, allowing it to sink into the cake. Save the remaining glaze.
Let cake cool for 30 minutes and then flip it out onto a serving plate (it may be a little hard to get it out because of the liquid from the glaze). Using a pastry brush, brush the top of the cake with the remaining glaze (it seems like a lot but it will sink into the cake). If the glaze has thickened too much to brush, reheat it over low heat.
Store, loosely covered, at room temperature for about 3 days.