Bertha's Big Bourbon Bundt Cake
Source of Recipe
Unknown
List of Ingredients
1�cup�butter, softened
1�(8 ounce) package�cream cheese
1�teaspoon�vanilla extract
6�tablespoons�unsweetened cocoa powder
1/2�cup�packed brown sugar
1�cup�white sugar
4�tablespoons�bourbon
4�eggs
2 1/2�cups�all-purpose flour
1 1/2�teaspoons�baking powder
1/4�cup�unsalted butter
1/4�cup�unsweetened cocoa powder
3/4�cup�packed brown sugar
1�tablespoon�bourbon
1�cup�toasted pecan pieces
1/4�cup�unsweetened cocoa powder
1�cup�confectioners' sugar
1�teaspoon�vanilla extract
1�tablespoon�butter, softened
5�tablespoons�hot water
Recipe
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch Bundt or tube pan.
Cream 1 cup of the butter or margarine, cream cheese, 1 teaspoon of the vanilla, 6 tablespoons of the cocoa, 1/2 cup of the brown sugar, white sugar, and 4 tablespoons of the bourbon. Add eggs one at a time mixing well after each one.
Mix together flour and baking powder and mix into batter. Beat on medium speed about 3 minutes. Spread half of the batter in bottom of the prepared pan and place teaspoonfuls of filling around the center of batter. Cover with the remaining batter.
Bake at 325 degree F (165 degrees C) for 70 to 75 minutes or until a toothpick comes out clean. Let cool slightly on damp tea towel and then invert on to a plate. Cool completely and then spread with glaze.
To Make The Filling: Blend 1/4 cup of the unsalted butter or margarine, 1/4 cup of the cocoa, 3/4 cup of the brown sugar, and 1 tablespoon of the bourbon together. Fold in the toasted pecans.
To Make The Glaze: Blend 1/4 cup of the cocoa, 1 cup of the confectioner's sugar,1 teaspoon of the vanilla, 1 tablespoon of the butter, and starting with 4 tablespoons of the water then adding more until the desired consistency is reached. Spoon over top of cooled cake.
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