Brown Sugar Bourbon Bundt Cake Recipe
My Brown Sugar Bourbon Bundt Cake is a bonus bake for the Cake Slice Bakers. The bonus bake is a new monthly feature for the group. Each month a book we’ve baked from previously is chosen by our moderator. The bonus bake isn’t mandatory, but it gives us a chance to get a little more mileage from some of our favorite books. This Brown Sugar Bourbon Bundt Cake is from “The Southern Cake Book”, one of my most treasured books. Another factor that drew me to this book was my new Nordic Ware Bavarian Bundt Pan. Isn’t it a beauty!!! In my previous post, Cake Tips and Cake Cutting Guide I shared a tip on preparing a pan with an intricate design for non-stick baking. This pan is intricate to infinity and beyond plus it’s heavy. To ensure that the cake released without a hitch I used a commercial baking spray. It came out perfectly!
There is a half-cup of bourbon in the batter. When combined with the remaining ingredients it isn’t enough to make you tipsy, and the aroma of the baked cake is enticing. The recipe also calls for vanilla paste which I love to use. Those little specks of vanilla and the design of the pan add to the visual appeal.
With most of my cakes, I’m eager to give them away. Not so much with this one. I’ll slice it, wrap the slices and store them in the freezer. No doubt there’ll be some left for Easter dessert and I will also commit to more workout time. This one is worth every calorie and I am going to enjoy every bite of this moist and flavorful cake. Print Brown Sugar Bourbon Bundt Cake Author: Sandra Lee Garth Recipe type: Dessert Cuisine: American Prep time: Cook time: Total time: Serves: 12 This Brown Sugar Bourbon Bundt Cake is fragrant, flavorful and definitely a keeper. Ingredients 1 cup butter, softened ½ cup shortening 1 (16-oz.) package light brown sugar 5 large eggs 1 (5-oz.) can evaporated milk ½ cup bourbon 3 cups all-purpose flour ½ tsp baking powder ½ tsp salt 1 TBS vanilla bean paste 2 TBS powdered sugar Instructions Preheat oven to 325° F and prepare a Bundt pan for non-stick baking. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add brown sugar, beating at medium speed until light and creamy. Next, add eggs, 1 at a time, beating just until blended after each addition. Stir together the evaporated milk and bourbon in a bowl and set aside. Sift the flour, baking powder, and salt in another bowl. Add the flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition taking care not to overmix. Stir in vanilla bean paste and pour batter into the prepared 10-inch (12-cup) Bundt pan. Bake at 325° F for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes then remove from pan to wire rack. Cool completely (about 1 hour) then dust top lightly with powdered sugar. Wordpress Recipe Plugin by EasyRecipe 3.5.3229
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