Orange-Bourbon Bundt Cake

Orange-Bourbon Bundt Cake From BOURBON: a SAVOR THE SOUTH® cookbook by Kathleen Purvis. Copyright © 2013 by Kathleen Purvis. Used by permission of the University of North Carolina Press. www.uncpress.unc.edu

The bourbon is in the glaze for this simple mix cake.

Makes 12 servings

 Nonstick cooking spray  1 tablespoon flour  1 (16 1⁄2-ounce) package butter-flavored cake mix  11 tablespoons unsalted butter, at room temperature, divided  3 eggs  1⁄2 cup plus 2 tablespoons orange juice, divided  1 cup sugar  1⁄3 cup bourbon

Preheat the oven to 350°. Spray a Bundt pan with cooking spray and dust with the flour.

Combine the cake mix, 7 tablespoons butter, the eggs, and 1⁄2 cup 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 touched lightly. Cool in the pan for 10 minutes.

While the cake cools, make the bourbon syrup. Combine the sugar, the remaining 2 tablespoons orange juice, and the remaining 4 tablespoons 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 out the cake 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.

Promotional Recipe Note: This Orange-Bourbon Bundt Cake recipe is approved for promotional use with the provided credit line. Please contact Gina Mahalek at (919) 962-0581 or [email protected] to request permission to use any additional recipes from Kathleen Purvis’s Bourbon.