Preheat oven to 325°. 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. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together evaporated milk and bourbon in a bowl. Stir together flour, baking powder, and salt in another bowl. Add 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. Stir in vanilla bean paste. Pour batter into a greased and floured 10-inch (12-cup) Bundt pan.
Bake at 325° 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; remove from pan to wire rack. Cool completely (about 1 hour). Dust top lightly with powdered sugar.
Hmm. I wanted to love this cake. Bought the vanilla paste which was expensive and love bourbon in most any baked good. I thought this was overly dense and insufficiently moist. Extremely disappointed in the cover cake. However the cranberry, pumpkin bundt in the same issue is divine.
Beautiful cake with moist, delicate texture with strong bourbon flavor. I wish I liked bourbon because this cake would be one of my favorites. It is better with a caramel or pecan praline glaze. Easy and great for those who like bourbon.
Very good, easy to make. A very dense cake. Think it will be better after the flavors have a chance to mellow over the next day or two. I added a pre-bottled pecan praline bourbon glaze to the top and it really "finished" the cake.
This is a very good cake. It's simple but delicious. The texture is like a pound cake. It gets better and better as it sits (tightly wrapped of course). Someone said it was dry, but that means it was probably overbaked. Mine came out moist and just got better with age. The bourbon flavor is definately there but it is not too strong. Remember, this is a bourbon cake. If you don't like the flavor of bourbon then don't make this one. I made a caramel sauce to serve on the side. It complimented the cake nicely. My husband, who doesn't eat a lot of sweets, really liked it. Someone gave a 1 star rating because they couldn't find the exact pan pictured.... really? I will definitely make this again.
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