Bertha's Big Bourbon Bundt Cake8 Reviews
- Prep: 40 min
- Cook: 1 hr
- Ready In: 2 hr 40 min
“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.” - by Kevin Ryan
Original recipe yields 1 10 inch tube or Bundt cake
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt or tube pan.
- 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.
- Sift together flour, 6 tablespoons cocoa powder, baking powder, and salt and set aside.
- 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.
- 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.
- 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.
- Invert cake onto a serving plate and allow it to cool 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; add 1 to 2 more tablespoons water until desired consistency is reached. Spoon glaze over top of cooled cake.
Amount Per Serving (12 total)
- 648 cal
- 36.1 g
- 74.5 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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 ..." See moretake some work to make, but the flavor is good - I topped it off with a thick fudge glaze."
"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 quit..." See moree 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."
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