BOURBON AND BROWN SUGAR CAKE WITH MAPLE PECAN GLAZE
Author: Adapted from a recipe by Southern Living Magazine
Ingredients
For the Cake
1cupbutter
½cupCrisco shortening
1box16 oz light brown sugar
5eggs
1 5ozcan evaporated milk
½cupbourbon
3cupsflour
½tspbaking powder
½tspsalt
1tbspvanilla paste or extract
For the Glaze
4tbspbutter
3tbsmaple syrup
3tbspcream
½cuppowdered sugar
3tbspchopped pecans
Instructions
To make the cake
Preheat the oven to 350. Grease and flour two mini Bundt cake or mini cupcake tins
Beat together the butter and shortening then add in the brown sugar and beat until light and creamy.
Add the eggs one at a time, beating until blended before adding each egg.
Mix together the evaporated milk and bourbon in a bowl. In another bowl whisk together the flour, baking soda and salt. Add the liquids and dry ingredients in turns to the butter and sugar, ending with the flour mixture.
Beat until just blended and stir in the vanilla paste.
Filled mini cupcake or mini bund cake tins to almost full. Tap the pans lightly on the counter to spread the cake batter in the tins.
Bake the cakes until the top springs bake when touched, about 15 minutes for the mini cakes and 20-25 minutes for mini Bundt cakes or cupcakes.
Cool in the pan for 10 minutes then turn out onto a wire rack to finish cooling.
To make the glaze
Melt 4 tablespoons of butter in a small saucepan.
Add 3 tablespoons each of maple syrup and cream.
Bring to a full boil and boil for one minute.
Remove from the heat and whisk in ½ cup of powdered sugar. Pour the glaze through a sieve into a bowl. Do not skip this step. It removes any undissolved sugar and creates a smooth glaze.
Allow to cool 15-20 minutes until slightly thickened.
Stir in 3 tablespoons of chopped pecans.
Spoon the glaze over the mini Bundt cakes.
Recipe Notes
If you using a full Bundt Cake mold, reduce the heat to 375 degrees and cook for 65-70 minutes until done