Comfort Cake
Submitted by bea
Boozy Southern Comfort bundt cake with a buttery liqueur glaze and crunchy pecans. Semi-homemade, impossibly moist, and a guaranteed crowd-pleaser for any gathering.
YIELD
1 cakePREP
20 minCOOK
60 minREADY
80 minThis cake is pure indulgence wrapped in a bundt pan.
Southern Comfort goes into both the batter and the glaze, giving every bite a warm, slightly fruity boozy kick that pairs like a dream with buttery pecans.
Starting with a yellow cake mix and instant vanilla pudding keeps the effort low while delivering a crumb so moist it borders on scandalous.
After baking, you prick the top and brush on a hot butter-sugar-bourbon glaze that soaks right in, creating this incredible sticky-sweet crust.
A final dusting of powdered sugar makes it look like it came from a fancy bakery.
Chef Tips
- Prick the cake generously with a skewer or fork before glazing. More holes means more glaze soaks in, and that’s what you want.
- Apply the glaze in two rounds, letting the first coat absorb before brushing on the rest.
- Pecans give the best flavor here, but walnuts work in a pinch.
- Let the cake cool completely before slicing, or the moist interior will crumble. Patience pays off.
Ingredients
Directions
To make glaze, melt butter in saucepan.
Stir in water and sugar.
Boil 3 minutes, stirring constantly remove from heat and stir in Southern Comfort.
Then combine cake ingredients in a large fowl and beat at medium speed for 2 minutes.
Pour into a greased and floured 10 inch tube or 12 cup bundt pan.
Bake at 325℉ (160℃) for 1 hour.
Set on rack to cool. Invert on serving plate.
Prick top immediately; drizzle and brush half of glaze evenly over top and sides.
Reserve remaining glaze and brush it evenly over cake.
Just before serving, sift 1 tablespoon powdered sugar over cake.
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