Bourbon Bundt Cake
- 1 cup unsalted butter, softened
- ½ cup shortening, softened
- 2-¼ cups light brown sugar, packed
- 4 large eggs
- 2 egg yolks
- 1 tablespoon vanilla extract
- 2/3 cup evaporated milk
- ½ cup bourbon
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon coarse salt
- Preheat oven to 325°F. Generously butter a 12-cup Bundt pan and dust with flour. Set aside.
- Set mixer speed to high. Cream together butter, shortening and light brown sugar. Beat in whole eggs and egg yolks, one by one, beating well after each addition. Beat in vanilla extract.
- Stir together milk and bourbon in a bowl.
- Sift together flour, baking powder and salt.
- Reduce mixer speed to low. Alternately beat flour mixture and milk-bourbon mixture into beaten egg mixture, beginning and ending with dry ingredients.
- Pour batter into prepared pan and bake for 65 to 75 minutes or until tester inserted in center of cake comes out clean. Cool cake in pan for 10 to 15 minutes. Turn cake out onto wire rack and allow to cool completely. Cut into wedges before serving.
- Dust top of cake with confectioners’ sugar, if desired. Or, top cake wedges with bourbon-soaked berries or fruit slices.
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