Brown Sugar Bourbon Cake Recipes

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BROWN SUGAR BOURBON BUNDT CAKE



BROWN SUGAR BOURBON BUNDT CAKE image

This is a wonderful Bundt Cake published in my Southern Living Magazine I received a few days ago. It is a delicious Holiday cake and it will stay fresh on the counter in the cake plate with the top on. It also looks great. Add some Candied Orange Slices around the bottom. Yummy smell while it cooks !!

Provided by Jewel Hall

Categories     Cakes

Time 1h30m

Number Of Ingredients 12

1 c butter, room temperature
1/2 c shortening, butter flavor
16 oz package of light brown sugar
5 large eggs
1 can(s) 5 ounces evaporated milk
1/2 c bourbon
3 c all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 Tbsp vanilla bean paste
2 Tbsp powdered sugar
GARNISH: CANDIED ORANGE SLICES, CANDIED LIME SLICES AND CLEAN AND SHINNY MAGNOLIA LEAVES.

Steps:

  • 1. Preheat oven to 325 degrees F. Beat butter and shortening at medium speed with a heavy duty electric stand mixture until creamy. Gradually add brown sugar, beating at medium speed until light and creamy. Add eggs, one at a time, beating just until blended after each addition.
  • 2. Stir together evaporated milk and bourbon in a bowl, Sift together flour, baking powder,and salt in another bowl. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla bean paste. Pour batter into into a greased and floured 10 inch, 12 cup Bundt pan.
  • 3. Bake at 325 degrees F for one hour and 5 to 10 minutes. OR...until a long wooden pick inserted in center comes out clean. Cool 10 to 15 minutes in pan on wire rack; remove from pan to wire rack. Cool completely (about one hour). Dust lightly with powdered sugar. GARNISH AROUND BOTTOM OF CAKE WITH CANDIED ORANGE AND LIME SLICES...(MY RECIPE IS POSTED) ALSO DECORATE WITH CLEAN AND SHINNY MAGNOLIA LEAVES. THIS CAKE IS PRETTY COOKED IN THE NEW RIPPLED DESIGNED BUNDT PANS.

BOURBON-AND-BROWN-SUGAR CAKE WITH BERRIES



Bourbon-and-Brown-Sugar Cake with Berries image

The fruit on top of this cake is finished with a generous sprinkle of coarse sugar -- so when it's baked, it's like a big, crunchy muffin top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h40m

Yield Serves 8 to 10

Number Of Ingredients 12

1 stick unsalted butter, room temperature, plus more for pan
1 3/4 cups unbleached all-purpose flour
1 3/4 teaspoons baking powder
3/4 teaspoon kosher salt
1/3 cup granulated sugar
2/3 cup packed light-brown sugar
2 large eggs, room temperature
4 teaspoons bourbon, such as Maker's Mark
2/3 cup whole milk, room temperature
1 cup raspberries
1 cup blueberries
Fine sanding sugar, for sprinkling

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line with parchment; butter parchment. Whisk together flour, baking powder and salt.
  • Beat butter with granulated and brown sugars on medium-high speed until light and creamy. Add eggs, one at a time, beating to combine after each addition. Beat in bourbon. Add flour mixture in three batches, alternatingwith milk and beginning and ending with flour; beat until combined. Transfer batter to prepared pan. Sprinkle top with berries, pressing some down into batter. Sprinkle generously with sanding sugar. Bake until edges begin to pull away from pan and top springs back when lightly touched, 50 minutes to 1 hour.
  • Let cool in pan 20 minutes. Turn out onto a wire rack carefully (cake is quite fragile when warm); remove parchment. Turn cake top-side up; let cool completely, about 1 hour.

BOURBON BROWN SUGAR POUND CAKE



Bourbon Brown Sugar Pound Cake image

A yummy recipe from Kentucky! Makes a great gift! I don't drink alcohol, but love to cook with it! Adapted from Mimi's cyber kitchen.

Provided by Sharon123

Categories     Dessert

Time 1h45m

Yield 1 cake

Number Of Ingredients 16

3 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup whole milk
2 teaspoons vanilla extract
4 tablespoons Bourbon
1 1/2 cups dark brown sugar, packed
1/2 cup sugar
1 cup butter, softened (2 sticks)
5 eggs
2 tablespoons orange juice
1/3 cup sugar
2 tablespoons Bourbon
strawberry (to garnish)
blueberries (to garnish)

Steps:

  • Preheat oven to 325°F.
  • Grease and flour a 12-cup bundt pan.
  • In a medium bowl, combine flour, salt, baking powder, and baking soda.
  • Combine the milk, vanilla, and 4 tablespoons bourbon.
  • In large bowl, with mixer at medium speed, beat brown sugar and 1/2 cup sugar until lump free.
  • Add butter and beat at high speed until light and creamy, about 5 minutes.
  • Add the eggs, one at a time, beating well after each addition.
  • At low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture.
  • Pour batter into prepared pan.
  • Bake 1 hour and 20 minutes or until cake springs back when toothpick inserted in center comes out clean.
  • Cool cake in pan on a wire rack for 10 minutes.
  • Remove cake from pan.
  • Frosting:.
  • In small bowl, combine orange juice, 1/3 cup sugar, and 2 tablespoons bourbon.
  • Brush mixture all over warm cake.
  • Cool cake completely.
  • Garnish with berries or other fruit for a pretty presentation.

BOURBON BROWN SUGAR POUND CAKE



Bourbon Brown Sugar Pound Cake image

i think i got this from fine cooking, but i'm not sure as i copied so many magazine recipes to try during this slow week at the office. in any event, with a few adaptions, this was delicious and quite easy to make using my kitchenaid mixer.

Provided by chia2160

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 15

12 ounces butter, room temperature, plus more
butter, for greasing the pan
3 1/2 cups flour, plus more
flour, for flouring the pan
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3 cups packed light brown sugar
5 eggs, at room temp
2 teaspoons vanilla
3/4 cup buttermilk
1/4 cup Bourbon
2 cups toasted pecans, chopped
1/3 cup Bourbon
1/3 cup confectioners' sugar

Steps:

  • preheat oven to 350.
  • in a large bowl mix flour, baking powder and sida and salt.
  • butter and flour a 12 cup bundt pan.
  • in a stand mixer add butter and whip for 2-3 minutes.
  • add sugar and mix 3 minutes more.
  • add eggs one at a time, scraping down bowl a few times.
  • add vanilla and mix until combined.
  • mix buttermilk and bourbon.
  • alternately add flour mix and buttermilk mix, starting and ending with flour.
  • add nuts and stir in well.
  • pour mixture into bundt pan and bake for 70 minutes until cooked.
  • cool in pan 15 minutes.
  • meanwhile make the glaze, heat bourbon and sugar together in micro for 1 minute or on stovetop to simmer, brush over warm cake.

Nutrition Facts : Calories 752.7, Fat 38.6, SaturatedFat 16.5, Cholesterol 149.7, Sodium 323.8, Carbohydrate 88.3, Fiber 2.7, Sugar 58, Protein 8.8

EDNA LEWIS'S CARROT CAKE



Edna Lewis's Carrot Cake image

Provided by Ryan Shepard

Time 2h

Number Of Ingredients 18

2 cups all-purpose flour, sifted after measuring
1 teaspoon salt
2 teaspoons baking soda
1 Tablespoon ground Ceylon cinnamon
1 Tablespoon cocoa powder
1 cup light-brown sugar
1 cup granulated sugar
1 1/4 cups peanut or vegetable oil
4 eggs
1 Tablespoon vanilla extract, or vanilla bean paste
3 cups finely grated carrots
1 1/2 cups not-too-finely chopped pecans
Three 9-inch cake pans, lightly buttered and floured and coated with non-stick cooking spray
1 1/2 sticks unsalted butter, chilled
1 (24 ounce) container of cream cheese, chilled
1 1/2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1 1/2 cups chopped pecans

Steps:

  • Preheat the oven to 350. Put the flour, salt, baking soda, cinnamon and cocoa in a mixing bowl and whisk together to blend.
  • Put the sugars in a large mixing bowl and whisk in the peanut oil. Then whisk in the eggs one at a time, followed by the vanilla.
  • When fully blended, add the flour mixture all at once, and mix just until smooth. Stir in the grated carrots and the pecans.
  • Divide the batter evenly between the three cake pans.
  • Drop each pan sharply onto the counter from a height of about 6 inches to remove any air pockets. Bake for 25 minutes in the preheated oven, or until the center of the layers springs back gently when touched. [It took me more like 30 - 35 minutes; I figured it was better they were a little more cooked than undercooked, so the cake wouldn't fall apart.]
  • Remove from the oven, and place on cooling racks until completely cooled.
  • To make the frosting: Cut the butter into smallish pieces and place in the mixing bowl. Mix on medium speed just until the butter begins to become malleable, about 3 - 4 minutes. Add the cream cheese in pieces and mix until thoroughly blended. Slowly add the confectioners' sugar and vanilla, and mix until blended. Increase mixer speed slightly, and continue mixing for 2 - 3 minutes, until the frosting becomes light and fluffy. Using a spatula, fold in the pecans.
  • To assemble the cake: Place one of the cake layers, bottom side up, on a cake plate or pedestal. Spoon approximately a quarter of the frosting onto the layer, and spread it over evenly. Place a second layer, bottom side down, on top of the first, and spread with an equal amount of frosting. Place the final layer, bottom side down, on top of the others, and frost the top and sides with the remaining frosting. Store in a cool but not refrigerated area until serving.

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