Brown Sugar-Bourbon Bundt

18 Reviews
ADD YOUR REVIEW
Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
20 Mins
Total Time
2 Hours 35 Mins
Yield
Makes 12 servings
November 2012
RECIPE BY Southern Living

Ingredients

  • 1 cup butter, softened
  • 1/2 cup shortening
  • 1 (16-oz.) package light brown sugar
  • 5 large eggs
  • 1 (5-oz.) can evaporated milk
  • 1/2 cup bourbon
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla bean paste
  • 2 tablespoons powdered sugar
  • Garnishes: candied oranges, magnolia leaves

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

alli's review

MrsStowers
December 26, 2015
cake is ok, nothing "wow" about it... dense and was moist (kind of, even though I reduced bake time, it was done at 50 min).  i made a glaze (needed something) and served w/ whipped cream.  

Friarmyth's Review

deb5066
December 17, 2012
N/A

MrsStowers's Review

Jennimckay
November 23, 2012
N/A

HobcawChaos's Review

judijay
November 22, 2012
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.

savorytart's Review

mamacabeza
November 21, 2012
N/A

judijay's Review

DanahHall
November 20, 2012
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!

Trey2012E's Review

alli
November 16, 2012
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.

deb5066's Review

J35222
November 14, 2012
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.

mamacabeza's Review

Trey2012E
November 13, 2012
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.

J35222's Review

savorytart
November 12, 2012
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.