Cake Recipes

Bourbon Custard Cake

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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

  1. Beat cake mix, pudding, eggs, oil, milk and 1/4 cup bourbon until blended and smooth. Stir in almonds.
  2. Pour into a 10 inch tube pan.
  3. Bake 50 minutes at 350 degrees F.
  4. Cool in pan on wire rack 20 minutes.
  5. Remove cake; set on rack. Prepare glaze.

Glaze

  1. Heat 1/4 cup bourbon, butter and sugar until smooth. Brush glaze over warm cake until all is absorbed into cake. Cool completely.
  2. To store: Cut cheesecloth to cover cake. Pour remaining 1/4 cup bourbon over cheesecloth and saturate completely.
  3. Line airtight container with cheesecloth. Wrap cake in cloth.
  4. Store tightly covered in refrigerator at least 3 days.
  5. 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.



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