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.
Brown Sugar-Bourbon Bundt
Comments and Reviews 1-9 of 9
Trey2012E Posted: 11/16/12
J35222 Posted: 11/12/12
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.
lindalyc Posted: 10/28/12
It was just OK, nothing spectacular. Dense and moist. Not overly sweet. Bourbon flavor was very strong. I might would cut the bourbon back to 1/4 cup and add an extra 1/4 cup of evaporated milk. I'm glad I tried it but I probably won't make it again.
mamacabeza Posted: 11/13/12
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.
judijay Posted: 11/20/12
Delicious. My cake is very moist and light. I was careful not to over mix and baked it the recommended time. I will make this one again!
harpofgold Posted: 10/28/12
I loved the presentation on the magazine cover but found the cake very dense and not all that special or flavorful. I added half a bag of mini chocolate chips to give it interest since the recipe ingredients reminded me of chocolate chip cookies. It was also a bit dry in my opinion. Anyway, I've had better and would not waste my time or ingredients on this cake.
Jennimckay Posted: 11/07/12
None of the specialty Bundt pans of Nordic Ware, like the one pictured with this recipe, are 10 cup pans.
HobcawChaos Posted: 11/22/12
A little dense yet still moist. Not an all time great dessert but I'm looking forward to trying it with coffee in the morning.
deb5066 Posted: 11/14/12
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.