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Bertha's Big Bourbon Bundt Cake

SUBMITTED BY: 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."

RECIPE RATING:

Read Reviews (6)

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Original recipe yield 1 -10 inch tube or Bundt pan

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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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REVIEWS

Reviewed on Feb. 9, 2003 by Lakeisha

This was the most disgusting cake I have ever had. YUCK!! MORE

Reviewed on May 9, 2003 by SQKRCHIK

I disagree with the last review!!! And, so do my coworkers. I won THIRD PLACE in my... MORE

Reviewed on Feb. 25, 2003 by ALLENACT

This cake didn't have much flavor and was quite dry. It may be better if baking time was cut... MORE

Reviewed on Feb. 9, 2003 by Dara

It was a good cake overall, but for some reason the cake itself is a bit dry except the center... MORE

Reviewed on Jan. 4, 2006 by mladytam

I made this cake to take to Christmas dinner, I was up till 1 AM making this, it was a mess!!... MORE

Reviewed on Nov. 3, 2004 by Suzy

Don't worry about excluding the bourbon from the cake when making it for children; alcohol is... MORE