Bertha's Big Bourbon Bundt Cake Good Recipes

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Bertha's Big Bourbon Bundt Cake

"This recipe came to me via a chum, Bertha, who just cherished any cake that had booze in it. I have, in the past, removed the bourbon when making this for children and it is nonetheless first rate. Basically, it is a version on a tunnel of fudge cake."

Ingredients :

  • Cake:
  • 1 cup butter, room temperature
  • 1 (8 ounce) package cream cheese, room temperature
  • 1 cup white sugar
  • half of cup packed brown sugar
  • four eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/four cup bourbon
  • 6 tablespoons unsweetened cocoa powder
  • 2 half of cups all-reason flour
  • 1 half teaspoons baking powder
  • 1 pinch salt
  • Filling:
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup packed brown sugar
  • 1 tablespoon bourbon
  • 1 cup toasted pecan pieces
  • Glaze:
  • 1/four cup unsweetened cocoa powder
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter, softened
  • five tablespoons hot water or as wanted

Instructions :

Prep : 40M Cook : 12M Ready in : 2H40M
  • Preheat oven to 325 stages F (165 levels C). Grease and flour a 10-inch Bundt or tube pan.
  • Beat 1 cup butter, cream cheese, 1 cup sugar, and 1/2 cup darkish brown sugar with an electric powered mixer in a massive bowl until light and fluffy. The aggregate must be exceptionally lighter in colour. Add the room-temperature eggs one by one, permitting every egg to mixture into the butter combination earlier than adding the following. Mix in 1 teaspoon vanilla and 1/4 cup bourbon.
  • Sift together flour, 6 tablespoons cocoa powder, baking powder, and salt and set apart.
  • Prepare the filling: integrate 1/4 cup butter, 1/four cup cocoa powder, three/4 cup brown sugar in a food processor and pulse to combine. Transfer to a bowl and blend in pecan pieces and 1 tablespoon bourbon; set aside.
  • Gradually upload flour combination to cake batter; beat on medium pace about three minutes. Spread 1/2 of the batter in backside of the organized pan and vicinity teaspoonfuls of pecan filling around the middle of batter. Cover with the final batter.
  • Bake in preheated oven until a toothpick inserted within the cake comes out clean, 55 to 70 mins. Let cool on wire rack for approximately 20 mins.
  • Invert cake onto a serving plate and permit it to chill completely before glazing.
  • For the glaze: sift 1/4 cup cocoa powder with 1 cup confectioners' sugar. Mix in 1 teaspoon vanilla, 1 tablespoon of butter, and 4 tablespoons hot water; upload 1 to two extra tablespoons water till favored consistency is reached. Spoon glaze over pinnacle of cooled cake.

Notes :

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