Orange Bourbon Bundt Cake

 

To be honest, for our dessert course, I went in search of a cake that would work with my pumpkin and autumn leaves Bundt cake pan.  I love to use this pan for cakes during the Fall months.  

This cake delivered on all fronts.  It's a breeze to make due to the ease of a boxed cake mix for starters, the glaze is simple to make, and it keeps beautifully.  Win/Win/Win, right?

Nonstick spray for baking

1 box butter flavored cake mix

11 T. unsalted butter, at room temperature, divided

3 eggs

1/2 cup plus 2 T. orange juice, divided

1 cup sugar

1/3 cup bourbon

Preheat oven to 350 degrees F.  Spray a Bundt pan with cooking spray.

Combine the cake mix, 7 T. of the butter, eggs, and 1/2 cup of orange juice in a mixing bowl and beat with an electric mixer on low for 1 minute, just to combine.  Increase the speed to medium and beat for 4 minutes.

Scrape the batter into the prepared cake pan, smoothing the top.  Bake for 35 minutes, or until the top is golden brown and springs back when lightly touched.  Cool in the pan for 10 minutes.

While the cake cools, make the bourbon syrup.  Combine the sugar, the remaining 2 T. of orange juice, and the remaining 4 T. butter in a saucepan over medium heat.  Cook, stirring, until the butter is melted and the sugar is dissolved.  Turn off the heat and stir in the bourbon.

Turn the cake out onto a cake plate.  Use a wooden or metal skewer to poke holes all around the top of the cake.  Stir the glaze, then slowly spoon it over the cake, letting some of it run down the sides and into the center hole.  Let it stand while the cake absorbs the syrup before slicing.

Cover and refrigerate leftovers.

From Bourbon by Kathleen Purvis