Cake Recipes
Bourbon Custard Cake
Ingredients
Cake
- 1 (18.25 ounce) box yellow cake mix*
- 1 small box instant vanilla pudding
- 4 eggs
- 1 cup vegetable oil
- 1 cup milk
- 1/4 cup bourbon
- 1/2 cup blanched almonds, chopped
Glaze
- 1/2 cup bourbon
- 1/4 cup butter
- 1/4 cup granulated sugar
- 1/3 cup sliced almonds
- 1/3 cup pecan halves
Instructions
Cake
- Beat cake mix, pudding, eggs, oil, milk and 1/4 cup bourbon until blended and smooth. Stir in almonds.
- Pour into a 10 inch tube pan.
- Bake 50 minutes at 350 degrees F.
- Cool in pan on wire rack 20 minutes.
- Remove cake; set on rack. Prepare glaze.
Glaze
- Heat 1/4 cup bourbon, butter and sugar until smooth. Brush glaze over warm cake until all is absorbed into cake. Cool completely.
- To store: Cut cheesecloth to cover cake. Pour remaining 1/4 cup bourbon over cheesecloth and saturate completely.
- Line airtight container with cheesecloth. Wrap cake in cloth.
- Store tightly covered in refrigerator at least 3 days.
- Decorate with almond slices and pecan halves before serving.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.