Yes, we took the boys. Lincoln can describe the entire fermentation process!
No, they did not drink any.
Yes, we did other things besides tour and taste.
I was so excited making this cake that I forgot to take pictures of the steps.
The cake would be fabulous just like this, without the caramel glaze, but I’m all about more is more
when it comes to desserts so I added the luscious, creamy caramel on top!
I KNOW RIGHT?!
Just look at that caramel oozing off the top!
Bourbon gives this cake a deep, rich flavor. It’s not an over-powering flavor.
You’ll more likely take a bite and think “what is that flavor?”
The texture of the cake is creamy and moist.
It’s a great alternative to your traditional pound cake.
Woodford Reserve Bourbon Cake with Caramel Glaze
1 c butter, softened
1/2 c shortening
2 c light brown sugar
5 large eggs, room temp
5 oz half and half, room temp
2 T Woodford Reserve bourbon
3 c all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 T pure vanilla extract
Preheat oven to 325 degrees F. Cream butter and shortening at medium speed. Graduallly add brown sugar, beating until light and creamy. Add eggs, 1 at a time, beating just until blended.
Add bourbon to half and half; set aside. Stir together flour, baking powder, and salt in a separate bowl. Add flour mixture alternately with milk mixture to creamed ingredients beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10 inch bundt (12 cup) pan.
Bake at 325 for 1 hour 5 to 10 minutes. A long wooden pick inserted in the center should come out clean when cake is done. Cool in pan on wire rack 10 to 15 minutes; remove from pan. Remove cake from pan and cool completely on a wire rack. It will take about an hour for the cake to cool completely.
1/2 c firmly packed light brown sugar
1/4 c whipping cream
1/4 c butter
1 tsp pure vanilla extract
1 1/4 c powdered sugar
Bring brown sugar, whipping cream, and butter to a boil in a 2 quart sauce pan over medium heat. Whisk constantly. Boil 1 minute. Remove from heat and stir in vanilla. Gradually whisk in powdered sugar until smooth and mixture begins to thicken. This will take 3 to 5 minutes. Immediately pour frosting over cooled cake.
Hi, I'm Paula but my friends call me PMc. Welcome to my corner of the blogasphere where I cook, create and share scrumptious yet easy recipes, fun and inspiring projects. Read my complete story in the 'Home' tab 'About' section. More…