BROWN SUGAR BOURBON BUNDT CAKE

Jewel Hall

By
@0124

This is a wonderful Bundt Cake published in my Southern Living Magazine I received a few days ago. It is a delicious Holiday cake and it will stay fresh on the counter in the cake plate with the top on. It also looks great. Add some Candied Orange Slices around the bottom. Yummy smell while it cooks !!


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Comments:

Serves:

12

Prep:

20 Min

Cook:

1 Hr 10 Min

Ingredients

1 c
butter, room temperature
1/2 c
shortening, butter flavor
16 oz
package of light brown sugar
5 large
eggs
1 can(s)
5 ounces evaporated milk
1/2 c
bourbon
3 c
all purpose flour
1/2 tsp
baking powder
1/2 tsp
salt
1 Tbsp
vanilla bean paste
2 Tbsp
powdered sugar

GARNISH: CANDIED ORANGE SLICES, CANDIED LIME SLICES AND CLEAN AND SHINNY MAGNOLIA LEAVES.

Directions Step-By-Step

1
Preheat oven to 325 degrees F.
Beat butter and shortening at medium speed with a heavy duty electric stand mixture until creamy. Gradually add brown sugar, beating at medium speed until light and creamy. Add eggs, one at a time, beating just until blended after each addition.
2
Stir together evaporated milk and bourbon in a bowl,
Sift 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 into a greased and floured 10 inch, 12 cup Bundt pan.
3
Bake at 325 degrees F for one hour and 5 to 10 minutes. OR...until a long wooden pick inserted in center comes out clean. Cool 10 to 15 minutes in pan on wire rack; remove from pan to wire rack. Cool completely (about one hour). Dust lightly with powdered sugar. GARNISH AROUND BOTTOM OF CAKE WITH CANDIED ORANGE AND LIME SLICES...(MY RECIPE IS POSTED) ALSO DECORATE WITH CLEAN AND SHINNY MAGNOLIA LEAVES. THIS CAKE IS PRETTY COOKED IN THE NEW RIPPLED DESIGNED BUNDT PANS.

About this Recipe

Course/Dish: Cakes