"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Bourbon-Mocha Bundt Cake Recipe

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This recipe for Bourbon-Mocha Bundt Cake, by , is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roon Frost
Added: Sunday, June 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks (1/2 pound) unsalted butter, at room temperature, plus a little extra for greasing the pan
cocoa powder, to dust pan
2 cups sifted unbleached flour
1 tsp baking soda
1/4 tsp salt
1/4 cup dry instant coffee or espresso mixed in boiling water and diluted in cold water (or 1 1/2 cup of cold coffee)
1/2 cup bourbon (or dark rum), plus 2 TBSP to drizzle over finished cake
1-1/2 tsp vanilla
2 cups sugar
3 large eggs
3 oz unsweetened chocolate, melted
2 oz German's sweet chocolate, melted
confectioner's sugar to dust
fresh strawberries or raspberries to garnish, optional
sweetened whipped cream, optional

Directions:
Directions:
Preheat oven to 325. Butter a 9-inch Bundt pan and dust with cocoa powder.
Stir together flour, baking soda, and salt.
In a 2-cup measure, dissolve the instant coffee in a small amount of boiling water. Add cold water to 1-1/2 inch line; or use 1-1/2 cups cold leftover coffee, instead. Stir in the 1/2 cup bourbon.
Cream butter in a large bowl. Add vanilla and sugar, beating to mix well. Add the eggs, one at time, beating until smooth after each addition. Add both melted chocolates, beating until smooth.
Add the sifted dry ingredients to the butter mixture in three additions, alternating with the bourbon mixture in two additions.
Pour the batter into the prepared Bundt pan. Bake for 1-1/4 hours, or until a toothpick inserted in the middle of the cake comes out clean and dry. Let the cake cool in the pan on a wire rack for 15 minutes, then insert over a cake plate and sprinkle with the remaining 2 TBSP bourbon.
Dust with a little confectioner's sugar in a flour sifter. Encircle the cake with optional fresh berries and serve with a dollop of whipped cream.

Personal Notes:
Personal Notes:
Serves 12 (9-inch Bundt pan)
An old Southern recipe that's a hit at parties and bake sales

 

 

 

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