Boozy cakes. Ahhh. Be still my heart.
I love boozy desserts. I enjoy the flavor that it adds to baked goods, as well as the hint of aroma that lingers while it’s baking.
What I don’t like is that I haven’t had alcohol in over a year; pregnancy and breastfeeding.
I always thought that alcohol burns off during cooking, but a few years back, after having my first daughter, I did a quick search on the internet (I was going to a holiday party) and a recent study suggested that alcohol in fact does not burn off while cooking. That is, some of the alcohol content does, but not all of it.
Thus, when I saw that this month’s #BundtaMonth was to bake a cake with alcohol, I thought, OH! OH! I have to count on my husband’s taste buds. EEEEK! He is the pickiest eater alive. He is worse than your 3 year old.
So instead of coming up with a concoction of my own, I went straight to a tried and true recipe from BonAppetit I had used a while back that tasted like something you would expect from a pastry chef. This Vanilla and Bourbon Bundt Cake really is amazing! The texture is to die for. It’s like silk. Not kidding. If you have a chance to make a bundt cake, make this. You will be loved by many if not all. Amen for cakes!
I did make minor adjustments to the cake; I did not use a vanilla bean, rather I used a tablespoon of pure vanilla extract. Also, the recipe calls for buttermilk, but I used 2% milk instead. For best results, use a good bourbon, like Maker’s Mark.
I also made two mini bundts. Just because. 🙂
And before I forget, my husband loved this cake when I made it two years ago and he fell in love with it again. See, even a picky eater will appreciate this cake.
For more boozy cakes, please check out the rest of the #Bundtamonthers!Araby Spice-Limoncello Bundt Cake with Limoncello Glaze by Lora from Cake Duchess Bailey’s and Buttershots Bundt Cake by Karen from In The Kitchen With KP Banana Pineapple Bundt Cake with Coconut Rum Glaze by Carrie from Poet In The Pantry Chocolate Bourbon Mini Bundt by Holly from A Baker’s House Chocolate Port Bundt Cake by Paula from Vintage Kitchen Eggnog Rum Pound Cake by Dorothy from Shockingly Delicious Madeira Pound Bundt Cake by Renee from Magnolia Days Mint Chocolate Chip Bundt Cake with Creme de Menthe by Laura from The Spiced Life
Shirley Temple Bundt Cake Kim Beaulieu | Cravings Of A LunaticSpiked Eggnog Bundt Cake with Bourbon Glaze by Kate from Food Babbles Sweet Potato Bourbon Bundt by Jennie from The Messy Baker Blog Long Island Iced TeaCake by Deb from Knitstamatic Rum and Raisin Butter Bundt with Rum Honey Glaze by Stacy from Food Lust People Love Tiramisu Bundt Cake with Kahlúa Mascarpone Glaze by Anuradha from Baker Street Vanilla and Bourbon Cake by Kate from Knitstamatic Vanilla Mini Bundt Cakes with Kahlúa by Alice from Hip Foodie Mom B Here’s how you can be a part of Bundt-a-Month:– Get inspired by your favorite cocktail, mocktail or just use your favorite liqueur and bake us a Bundt for Boozy December.- Post it before December 31, 2012.- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt) – Add your entry to the Linky tool below- Link back to both Lora and Anuradha’s announcement posts.Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt Cake recipes.
Vanilla & Bourbon Bundt Cake
- 1 teaspoon Maker's Mark Bourbon
- 1 tablespoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 3/4 sticks butter , room temperature
- 3/4 cup sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 large egg yolk
- 1/2 cup milk
- Powdered Sugar for Dusting
Preheat oven to 325.
Butter and flour a 10-cup Bundt pan and grease with nonstick spray.
Combine bourbon and vanilla in a small bowl, stir and set aside.
In a medium-sized bowl whisk together the flour, baking powder, and salt; set aside.
In a large mixing bowl beat together the butter and both sugars until creamy.
Add in the eggs, one by one, beating until well blended.
Pour in the bourbon mixture and continue to mix until incorporated.
Slowly add in the flour mixture.
Pour in the milk and continue to mix until well incorporated and smooth.
Transfer the batter to the prepared bundt pan; smooth the top and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then invert onto a cooling rack.
Dust with powdered sugar.
WW SmartPoints: 6