Woodford Reserve Bourbon Cake with Caramel Glaze offers a rich, bold flavor of bourbon, this cake is not for the faint of heart!
Woodford Reserve Bourbon Cake with Caramel Glaze
Pound Cake Tips
- I prefer to bake my pound cakes in this tube pan versus a bundt pan. Several of my pound cakes in this series have too much batter for a standard bundt pan.
- For any cake, be diligent about measuring your flour accurately. I wrote this post that will help you if you’re not sure how to measure: How to Correctly Measure Flour.
- Allow yourself time to cream the butter (or fat) and sugar for a pound cake. Don’t be tempted to rush the process. You want to cream it until it is light in color and fluffy.
- As well, don’t dump the eggs in all at once. Add them one at a time beating until you can no longer see the egg before you add another one.
- To test for doneness, insert a long skewer into the thickest part of the cake. The cake is done when no crumbs or dry crumbs remain on the skewer when removed.
- Allow the cake to cool on a wire rack for 20 minutes before inverting onto a serving platter.
- Cool the cake completely before covering.
- Pound cakes without a cream cheese frosting can be stored in an airtight container on the countertop for 3 to 4 days.
It's buttery with a tender crumb and hints of bourbon. You've got to try this cake!
- 1 cup butter softened
- 1/2 cup solid vegetable shortening
- 2 cup light brown sugar
- 5 large eggs room temp
- 5 ounces half and half room temp (heavy cream or milk can by substituted)
- 2 Tablespoon bourbon Woodford Reserve
- 3 cup all-purpose flour measured and sifted correctly
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoon pure vanilla extract
- 1/2 cup light brown sugar firmly packed
- 1/4 cup whipping cream
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 and 1/4 cup powdered sugar sifted
Preheat oven to 325 degrees F. Cream butter and shortening at medium speed. Gradually 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.
- 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.
Recipe from Paula at https://www.callmepmc.com/ Recipe original from Paula at Call Me Pmc © 2012 – 2013 CallMePMc.com – All Rights Reserved "All recipes and images are original and the sole property of CallMePMc.com © 2012-2013, with all rights reserved. All content herein is meant for your personal enjoyment only. Content on CallMePMc.com is in no way to be used for commercial purposes. Other than linking to a page or pinning an image only on Pinterest (complete recipe is not allowed to be copied to Pinterest or any other site), Call Me PMc asks that you do not copy or otherwise use images or original recipes for any other purpose. If you would like to use any of my pictures you must first contact Call Me PMc and get express written permission. Use of this site automatically constitutes your agreement to these terms."