Whiskey Bundt Cake
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
- 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