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Bertha's Big Bourbon Bundt Cake

Bertha's Big Bourbon Bundt Cake

  • Prep

    40 m
  • Cook

    1 h
  • Ready In

    2 h 40 m
Kevin Ryan

Kevin Ryan

This recipe came to me via a friend, Bertha, who just loved any cake that had booze in it. I have, in the past, eliminated the bourbon when making this for kids and it is still wonderful. Basically, it is a variation on a tunnel of fudge cake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 648 kcal
  • 32%
  • Fat:
  • 36.1 g
  • 56%
  • Carbs:
  • 74.5g
  • 24%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt or tube pan.
  2. Beat 1 cup butter, cream cheese, 1 cup sugar, and 1/2 cup dark brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in 1 teaspoon vanilla and 1/4 cup bourbon.
  3. Sift together flour, 6 tablespoons cocoa powder, baking powder, and salt and set aside.
  4. Prepare the filling: combine 1/4 cup butter, 1/4 cup cocoa powder, 3/4 cup brown sugar in a food processor and pulse to combine. Transfer to a bowl and mix in pecan pieces and 1 tablespoon bourbon; set aside.
  5. Gradually add flour mixture to cake batter; beat on medium speed about 3 minutes. Spread half of the batter in bottom of the prepared pan and place teaspoonfuls of pecan filling around the center of batter. Cover with the remaining batter.
  6. Bake in preheated oven until a toothpick inserted in the cake comes out clean, 55 to 70 minutes. Let cool on wire rack for about 20 minutes.
  7. Invert cake onto a serving plate and allow it to cool completely before glazing.
  8. 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; add 1 to 2 more tablespoons water until desired consistency is reached. Spoon glaze over top of cooled cake.
  9. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Barbara Noureldin
9

Barbara Noureldin

12/3/2010

I have added a photo. First of all the ingredients and directions were confusing. It needs a different layout to follow it easier. However, as much time as it takes to make this recipe, it was quite disappointing. I followed the recipe as listed without changes. The cake was quite dry (even though I baked it 67 minutes instead of 75) dense, and really unedible. The filling was grainy. I would not recommend this recipe to anyone.

SQKRCHIK
9

SQKRCHIK

5/9/2003

I disagree with the last review!!! And, so do my coworkers. I won THIRD PLACE in my company's dessert bake-off with this recipe last year. (The competition was tough.) Everyone loved it. It does take some work to make, but the flavor is good - I topped it off with a thick fudge glaze.

Dara
6

Dara

2/9/2003

It was a good cake overall, but for some reason the cake itself is a bit dry except the center filling. Several people in my family have made it so it isn't just me. It takes a little longer than I had hoped but worth the wait.

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