Bundt cake with bourbon sauce
Someone mentioned such a treat yesterday & I went a-Googling for a
recipe and found this one that looked like it might scratch that itch-
I thought I was in trouble when it started bubbling over in the oven.
It called for 50 minutes at 350F. At 45 minutes I poked it with a
toothpick which came out clean, and it looked good until I jiggled it
a bit and could see it was still liquid.
I gave it another 15 minutes and the jiggling stopped, so I took it
out of the oven - cooled a bit, and inverted--- and a bunch of goo
started running out.
Back to the oven for another 20 minutes.
My expectations were pretty low after the dreadful way it was going---
but 'the proof is in the eating' - and it did not disappoint. We
didn't put any ice cream on it, maybe tonight. But it is a pretty
decadent dessert or it looked real purty with its bourbon glaze. the
glaze looks like caramel when cool-- but it soaked into the cake while
warm and did shine it up nicely.
When I went back to the recipe to see why it took so long to cook I
1. It called for a 10 inch pan and I used an 8 1/2
2. that the test for doneness wasn't a *clean* toothpick, but "Bake
until tester inserted near center of cake comes out with dry crumbs
attached. . "
oops-- Never saw that before.
I'm going to do this again one day with my bigger Bundt pan - I've got
a 10 someplace. Or maybe I'll reduce the recipe 25% & use the same
I would have thought that an overfilled pan would have cooked faster--
but I guess the less surface area made it take longer?
Re: Bundt cake with bourbon sauce
On Sat, 11 Jun 2011 08:25:32 -0400, Jim Elbrecht <[email protected]>
> I would have thought that an overfilled pan would have cooked faster--
> but I guess the less surface area made it take longer?
Goodness! Do you bake much? Even I know that's a recipe for
disaster. Glad to hear it all turned out well though.
Today's mighty oak is just yesterday's nut that held its ground.