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Old 04-30-2015, 6:01am   #1
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Default Maple Bourbon Waffle Cake with Candied Bacon



For the Cake:
¾ cup + 2 tbsp all purpose flour
½ cup cake flour, sifted
2 tsp baking powder
½ tsp salt
¼ tsp cinnamon
6 tbsp unsalted butter
⅓ cup granulated sugar
1 egg
1 tbsp bourbon (or 1 tsp vanilla extract)
⅔ cup maple syrup
⅓ cup whole milk

For the Whipped Cream
4 oz cream cheese
1 cup heavy cream
½ cup confectioner’s sugar, sifted
¼ cup bourbon

For the Candied Bacon Praline Topping:
¼ cup (1/2 stick) unsalted butter, cut into cubes
½ cup light brown sugar
¼ cup heavy cream
1 cup confectioner’s sugar, sifted
2 tbsp bourbon
½ cup chopped candied bacon (plus more for garnish, if desired)
¼ cup chopped pecans (toasted, if desired, for more flavor)


For the Candied Bacon:

Preheat the oven to 400 degrees F. Line a large baking pan with foil and place a wire rack in the pan. Brush both sides of each slice of bacon with maple syrup and sprinkle with light brown sugar. Lay the slices on the wire rack, not overlapping, and bake for 20-25 minutes until cooked through. Be careful not to burn it. Alternatively, cook the bacon in the microwave on a paper towel-lined plate for 5-6 minutes (or longer depending on your microwave). Be sure to use tongs to flip the bacon halfway through baking to ensure even baking on both sides. Allow the bacon to cool for several minutes before chopping (a food processor or blender is the best way to chop up the bacon).

For the Cake:

Preheat the waffle maker according to a low-medium setting (I set mine to 2 and ½).
In a mixing bowl, whisk together the all purpose flour, cake flour, baking powder, salt, and cinnamon; set aside.
Using an electric mixer, cream together the butter and granulated sugar. Add the egg and bourbon (or vanilla extract) and beat until incorporated. Add the flour mixture in three additions, alternating with the milk and maple syrup, beating just until combined.
Pour the cake batter into the waffle maker and cook according to the manufacturer’s instructions. You should end up with 3 large waffle cakes. Let the cakes cool to room temperature on a wire rack while you prepare the whipped cream.

For the Whipped Cream:
Using an electric mixer, beat the cream cheese until smooth. Add the heavy cream and using the whisk attachment, begin whipping. Slowly add the confectioner’s sugar then the bourbon, and whip until stiff peaks form. Spread half of the whipped cream on top of one cake layer. Top with a second cake layer, and spread the remaining whipped cream on top before placing the final cake layer on top. Prepare the candied bacon praline to top the third cake layer.

For the Candied Bacon Praline Topping:
Place the butter, light brown sugar, and heavy cream in a medium saucepan. Cook over medium heat, stirring occasionally, until all ingredients have melted together. Bring to a boil, and let the mixture boil for 1 minute. Remove from heat and whisk in the confectioner’s sugar and bourbon. Add the candied bacon and pecans, stirring until combined. Spread over the top of the cake immediately and allow it to set at room temperature for 10-15 minutes.
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