I’ve never been much of a whiskey drinker. When I moved to Wyoming, that changed.

The sun rising over the Grand Teton mountains, dusty ranch roads, distressed leather boots, the Snake River running wild…this is Wyoming. The Wild West. Cowboy country.

And when in cowboy country, you do as cowboys do. You drink whiskey. But not just any whiskey. Wyoming Whiskey: A single barrel bourbon whiskey, with a smooth, buttery flavor, so rich and full it’ll make you want to escape your everyday life and move west, to live the dream of wide open spaces, on the road less traveled.

Do it. I did. Best decision I ever made.

During the cold of winter, and Wyoming winters are dreadfully cold, I fell so in love with the warmth of Wyoming Whiskey I started baking with it. With flavors of browned butter, orange, bittersweet chocolate, and toasted nuts, it makes for the perfect addition to a honey oat bundt cake.

This cake is best served slightly warm, eaten in front of a crackling wood fire, wrapped up in a Pendleton blanket, with a lowball of Wyoming Whiskey, straight up.

This gorgeous cake design is attributed to Nordic Ware’s Brilliance Bundt Pan. I’ve grown especially fond of bundt cake pans, as they add such flair in presentation, making your cake a work of art. Nordic Ware has an extensive collection of beautiful, well made styles. They last forever.

Note: This recipe was created for an altitude of 6500-7000 feet, the elevation of my home in Freedom, Wyoming.

Wyoming Whiskey Honey Oat Bundt Cake

You’ll need:

• 3/4 cup old fashioned rolled oats

• 2 1/2 cups + 2 tablespoons all purpose flour

• 3/4 tsp baking powder

• 1/4 tsp baking soda

• 1 1/4 tsp kosher salt

• 3/4 cup buttermilk at room temperature

• 1/2 cup unsalted butter, melted and slightly cooled

• 4 large eggs, at room temperature, lightly beaten

• 6 tbsp unsweetened applesauce

• 1 tsp pure vanilla extract

• 1/4 cup Wyoming Whiskey

• 3/4 cup honey

For the glaze:

• 1/2 cup Honey

• 1-2 tablespoons Wyoming Whiskey

1. Preheat your oven to 325°F. Adjust the oven rack to the middle position. Prepare a non-stick bundt cake pan by generously coating with non-stick baking spray and dusting with flour.

2. In a food processor, combine the oats, flour, baking powder, baking soda, and kosher salt. Process for 1-2 minutes, till finely ground. Set aside.

3. In a large bowl, whisk buttermilk, butter, eggs, applesauce, vanilla, and Wyoming Whiskey till well combined. While whisking, add the honey, till well combined.

4. Add the flour mixture to the wet ingredients. Stir till combined, being careful not to over mix.

5. Pour the batter into the prepared bundt pan. Bake for about 45 to 50 minutes, till a center tester comes out clean. Allow the cake to cool for a full 30 minutes on a wire rack. Once cooled, turn the cake over onto a rack and slowly lift the pan.

6. To make the glaze, heat the honey in a small saucepan, over medium heat. Once the honey begins to thin in consistency, remove from heat and stir in the whiskey. Start with 1 tablespoon and add another if you want a stronger flavor. Drizzle the mixture over the warm cake, letting it spill generously over the sides. Allow to sit for another 30 minutes, so the cake can absorb the glaze.

   Enjoy!