Brown Sugar Bourbon Cake
 
Prep time
Cook time
Total time
 
The combination of brown sugar and bourbon makes a special cake to serve with cool fall days. This cake is ideal for a Bundt-type pan and just needs a dusting of powdered sugar to finish.
Recipe type: Dessert | Butter Cake
Serves: 10 to 12
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ cup whole milk or half and half cream
  • ½ cup bourbon
  • 1 tablespoon pure vanilla extract
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 2⅓ cups firmly packed light brown sugar
  • 5 large eggs
Topping:
  • 2 or 3 tablespoons confectioners (powdered) sugar
Instructions
Preheat oven to 325 degrees F. Prepare one 9 inch Bundt pan or fluted tube pan; grease the pan with shortening and dust with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small bowl, combine milk or cream, bourbon, and vanilla; stir together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the brown sugar to the butter, one to two tablespoons at a time, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light color with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pan and smooth the top of the batter with a small offset spatula or the back of a large spoon. Bake 70 to 80 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
  7. Using a fine-mesh sieve, dust the top of the cake with confectioner’s sugar.
Recipe Notes
Pan: One 9" Bundt or Fluted Tube Pan Prep: Greased and Floured Oven Temp: 325° Storage: Covered, Room Temperature

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Recipe by at https://thebakingpan.com/recipes/cakes/brown-sugar-bourbon-cake/