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.
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)
2 1/3 cups Brown Sugar
When thoroughly blended, add:
5 Eggs, one at a time
1/2 cup Buttermilk
1/2 cup Bourbon
1 Tablespoon Vanilla Bean Paste
3 cups Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
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.
|Autumn Garden ~ Port Jefferson, NY|