• Home
  • About
  • Recipe Index
  • Blogs I Love
  • Favorite Food & Wine
  • Work With Me

Create Amazing Meals

...designed to how you how to put a meal together using fresh, local ingredients

Brown Sugar-Bourbon Bundt Cake

November 4, 2012 by susanelester 9 Comments

When I saw this cake in the November edition of Southern Living Magazine, I really wanted to make it.  But, I found that I needed to make a few changes to it first.  This cake has a delightful flavor and a velvet crumb.  It would be a welcome addition to any holiday table – and would be truly wonderful with a caramel glaze.

Brown Sugar-Bourbon Bundt Cake


Pre-heat oven to 325 degrees.

In a stand mixer, beat until light and fluffy:

1 cup Butter, softened

1/2 cup vegetable shortening (Crisco)

Gradually add:
2 1/3 cups Brown Sugar

When thoroughly blended, add:
5 Eggs, one at a time

Mix together:
1/2 cup Buttermilk
1/2 cup Bourbon
1 Tablespoon Vanilla Bean Paste
Set aside.

Stir together:
3 cups Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
Set aside.

Add flour and liquid mixtures alternately – starting and ending with flour mixture.

Spray a 12-cup Bundt cake pan with non-stick spray.  
Pour batter into prepared pan and bake for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow cake to cool for 15 minutes before turning out onto a cake plate.  
Dust with Powdered Sugar.

Enjoy!

Autumn Garden ~ Port Jefferson, NY
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Filed Under: Uncategorized Tagged With: Bourbon, bundt cake

Comments

  1. Lizzy Do says

    November 4, 2012 at 8:25 pm

    Mmmmm….this looks like one fantastic Bundt cake…don’t know how I missed it in Southern Living! I hope to try it soon. Hope you’ve had a wonderful weekend~

    Reply
  2. Trevor Sis Boom says

    November 5, 2012 at 1:20 am

    This cake just ooozes holiday to me! I have made one like it for years but now it seems sub-par because the idea of buttermilk in the batter is haunting me. Love it.

    Reply
  3. Mary Hirsch says

    November 5, 2012 at 2:11 am

    Another delicious-looking bundt cake recipe from your house to mine — you are the best, Susan. I don’t subscribe to Southern Living – I don’t have time to read the magazine I do receive – but you are right, perfect for the holiday table. I agree with you, I think caramel glaze would make it a bit more festive and even tastier.

    Reply
  4. Katerina says

    November 5, 2012 at 4:27 pm

    Beautiful bundt cake Susan. The vanilla paste must have boosted the flavor at its top!

    Reply
  5. The Café Sucré Farine says

    November 5, 2012 at 8:41 pm

    Susan, this looks fantastic, so moist and I know that your house must have been smelling amazing.

    Reply
  6. Cher Rockwell says

    November 6, 2012 at 1:50 am

    I love me some Bundt cake 🙂
    Caramel glaze sounds like a no brainer.

    Reply
  7. Ryan says

    November 6, 2012 at 1:54 am

    What a beautiful cake! My mouth is watering! You can’t beat Southern Living for bundt recipes and this looks perfect for the holidays. I just got the Nov. issue and was excited to see all of the great bundt recipes. I’ll be sure to try this with your edits!

    Reply
  8. Deepti says

    November 6, 2012 at 9:49 pm

    Beautiful Bundt cake! Yummy

    Reply
  9. Laura (Tutti Dolci) says

    November 7, 2012 at 6:54 am

    Yes please to brown sugar and bourbon!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Let’s Connect

What are you craving?

Subscribe to our Newsletter

Additional subscriptions:

More Yummy Stuff!

Partners

Bake along with me!
Bake along with me!

I'm a Dorista!
I'm a Dorista!

FBLA
FBLA

Find me on Yummly!
Find me on Yummly!

Be Honorable Always
LINKwithlove

Return to top of page
Copyright© 2010–2021 · Log in