Southern Cakes by Nancie McDermott. Surprisingly, this is the first recipe I've made from it. Although it's accompanied by a recipe for Bourbon Cream Cheese Frosting, I decided to glaze it with a Caramel Bourbon Sauce. I've been on a bit of a bundt cake kick lately, but I love how easy and delicious they are to make - especially on a work-night. This cake has a beautiful crumb and is flavorful enough to serve on its own, but I think it would be just wonderful with fruit - Bourbon-soaked peaches, anyone?
Caramel Bourbon Glaze
In a medium saucepan, over medium-high heat, stir together:
1/4 cup Light Corn Syrup
1/2 cup Water
Stir until sugar dissolves.
Increase heat to high and stop stirring.
Allow caramel to boil for 6 minutes.
Remove from heat and gently whisk in:
3/4 cup Heavy Cream
Be careful because caramel will bubble up quickly.
When caramel is thoroughly blended, whisk in 2 Tablespoons Bourbon.
While caramel sauce is still warm, poke holes in cake with a long bamboo skewer and twirl slightly to create holes for the caramel to soak into the cake.
|On Sunday, we went to the Cleopatra exhibit at the LA Science Center which just happens to be |
right next to the LA Coliseum - GO TEAM USA!!!