George Pyne's Bourbon Pound Cake with Caramel Bourbon Glaze

George Pyne's Bourbon Pound Cake

Charleston is a haven for gourmands.  When John & I visited in December, I bought 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:

3/4 cup Dark Brown Sugar

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.

Brush cake all over with caramel glaze.
Repeat.

Enjoy!

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!!!