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Whiskey Bundt Cake


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Member since 2015

Serves | Prep Time | Cook Time

Ingredients

BROWN SUGAR BUNDT CAKE
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, softened
1 cup brown sugar
1 cup granulated white sugar
½ cup sour cream
3 eggs
1 teaspoon vanilla

WHISKEY SYRUP
½ cup brown sugar½ vanilla bean, scraped
The juice of 1 orange
½ teaspoon ground cinnamon
½ to 1 cup whiskey


WHISKEY CAKE:


*Preheat oven to 325 degrees. Use a bundt pan (or cake pan if you don't have a bundt pan) and spray with nonstick spray, and lightly coat with flour


*Whisk together flour, baking soda and salt


*Sift and set aside


*In a mixer with a paddle attachment, cream butter to the consistency of mayonnaise


*Add sugars and paddle on medium for 2 minutes until fluffy


*Add sour cream and beat until just combined, add eggs, one at a time, scraping sides of bowl between each addition, and add vanilla extract


*Beat until just combined


*Add sifted flour mixture, and mix until just combined


*Pour batter into prepared bundt pan and distribute evenly


*Bake at 325 degrees for 12 minutes, rotate, and bake another 12 minutes or until golden brown and a toothpick comes out clean



WHISKEY SYRUP:


*Heat brown sugar, vanilla, orange juice, cinnamon and vanilla bean in a sauce pan on medium until sugar is dissolved


*Add whiskey and set aside



ASSEMBLY:


*When cake is set, remove from oven and place upside down on a tray lined with parchment paper


*Let cool for an hour


*Gently remove pan from cake, and brush generously with whiskey syrup as desired


*Can be kept at room temperature if well wrapped for two-three days


Pairs Well With


Notes

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