Bertha's Big Bourbon Bundt Cake Recipe - Allrecipes.com
Bertha's Big Bourbon Bundt Cake Recipe
  • READY IN ABOUT hrs

Bertha's Big Bourbon Bundt Cake

Recipe by  

"This recipe came to me via a friend, Bertha, who just loved any cake that had booze in it. I have, in the past, eliminated the bourbon when making this for kids and it is still wonderful. Basically, it is a variation on a tunnel of fudge cake."

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Ingredients Edit and Save

Original recipe makes 1 10 inch tube or Bundt cake Change Servings
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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt or tube pan.
  2. Beat 1 cup butter, cream cheese, 1 cup sugar, and 1/2 cup dark brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in 1 teaspoon vanilla and 1/4 cup bourbon.
  3. Sift together flour, 6 tablespoons cocoa powder, baking powder, and salt and set aside.
  4. Prepare the filling: combine 1/4 cup butter, 1/4 cup cocoa powder, 3/4 cup brown sugar in a food processor and pulse to combine. Transfer to a bowl and mix in pecan pieces and 1 tablespoon bourbon; set aside.
  5. Gradually add flour mixture to cake batter; beat on medium speed about 3 minutes. Spread half of the batter in bottom of the prepared pan and place teaspoonfuls of pecan filling around the center of batter. Cover with the remaining batter.
  6. Bake in preheated oven until a toothpick inserted in the cake comes out clean, 55 to 70 minutes. Let cool on wire rack for about 20 minutes.
  7. Invert cake onto a serving plate and allow it to cool completely before glazing.
  8. For the glaze: sift 1/4 cup cocoa powder with 1 cup confectioners' sugar. Mix in 1 teaspoon vanilla, 1 tablespoon of butter, and 4 tablespoons hot water; add 1 to 2 more tablespoons water until desired consistency is reached. Spoon glaze over top of cooled cake.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 1 hr
  • READY IN 2 hrs 40 mins
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Reviews More Reviews

Most Helpful Positive Review
May 09, 2003

I disagree with the last review!!! And, so do my coworkers. I won THIRD PLACE in my company's dessert bake-off with this recipe last year. (The competition was tough.) Everyone loved it. It does take some work to make, but the flavor is good - I topped it off with a thick fudge glaze.

 
Most Helpful Critical Review
Dec 03, 2010

I have added a photo. First of all the ingredients and directions were confusing. It needs a different layout to follow it easier. However, as much time as it takes to make this recipe, it was quite disappointing. I followed the recipe as listed without changes. The cake was quite dry (even though I baked it 67 minutes instead of 75) dense, and really unedible. The filling was grainy. I would not recommend this recipe to anyone.

 
Feb 09, 2003

It was a good cake overall, but for some reason the cake itself is a bit dry except the center filling. Several people in my family have made it so it isn't just me. It takes a little longer than I had hoped but worth the wait.

 
Nov 03, 2004

Don't worry about excluding the bourbon from the cake when making it for children; alcohol is burned off in recipes that raise the temperature this high for this long. All that is left is rich bourbon flavor. This is pretty tasty, but it's not my favorite bundt cake recipe.

 
Mar 08, 2012

I'm really shocked at the bad ratings and glad I didn't read them before making the cake. It was a huge hit! I didn't find it dry at all. Should have used a little less water in the glaze as most of it ran off, but probably it was very tastey

 
Feb 26, 2013

I did not care for this recipe.

 
Jan 25, 2011

flavor was good but it was dry. I probably wont bother making it again

 
Feb 02, 2013

After reading the comments about the cake's dryness, I opted to cook it only for 55 minutes. The filling and the parts of the cake adjacent to the filling are quite tasty and moist. However, the top part of the cake is somewhat...dry (that's the best word I can think of to describe it). Not sure if the flour ratio is off in the recipe, or if there is a better way to distribute the batter so that more of it is in contact with the filling. Speaking of the batter... I was very skeptical about the batter - it was unlike anything I've prepared before. Very stiff. Not like a cake batter, but not like cookie dough either. But, it baked up fine. Finally, the glaze was flavorful, too.

 

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Nutrition

  • Calories
  • 648 kcal
  • 32%
  • Carbohydrates
  • 74.5 g
  • 24%
  • Cholesterol
  • 144 mg
  • 48%
  • Fat
  • 36.1 g
  • 56%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 297 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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