Whiskey Bundt Cake
CATEGORIES
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
DIRECTIONS
  1. WHISKEY CAKE:
  2. *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
  3. *Whisk together flour, baking soda and salt
  4. *Sift and set aside
  5. *In a mixer with a paddle attachment, cream butter to the consistency of mayonnaise
  6. *Add sugars and paddle on medium for 2 minutes until fluffy
  7. *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
  8. *Beat until just combined
  9. *Add sifted flour mixture, and mix until just combined
  10. *Pour batter into prepared bundt pan and distribute evenly
  11. *Bake at 325 degrees for 12 minutes, rotate, and bake another 12 minutes or until golden brown and a toothpick comes out clean
  12. WHISKEY SYRUP:
  13. *Heat brown sugar, vanilla, orange juice, cinnamon and vanilla bean in a sauce pan on medium until sugar is dissolved
  14. *Add whiskey and set aside
  15. ASSEMBLY:
  16. *When cake is set, remove from oven and place upside down on a tray lined with parchment paper
  17. *Let cool for an hour
  18. *Gently remove pan from cake, and brush generously with whiskey syrup as desired
  19. *Can be kept at room temperature if well wrapped for two-three days