bertha's big bourbon bundt cake

Ingredients

• Servings: 1
• cake:
• 1 cup butter, room temperature
• 1 (8 ounce) package cream cheese, room temperature
• 1 cup white sugar
• 1/2 cup packed brown sugar
• 4 eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup bourbon
• 6 tablespoons unsweetened cocoa powder
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• filling:
• 1/4 cup unsalted butter, at room temperature
• 1/4 cup unsweetened cocoa powder
• 3/4 cup packed brown sugar
• 1 tablespoon bourbon
• 1 cup toasted pecan pieces
• glaze:
• 1/4 cup unsweetened cocoa powder
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 tablespoon butter, softened
• 5 tablespoons hot water or as needed

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 2 hrs 40 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10-inch bundt or tube pan.
• 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.
• sift together flour, 6 tablespoons cocoa powder, baking powder, and salt and set aside.
• 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.
• 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.
• 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.
• invert cake a serving plate and allow it to cool completely before glazing.
• 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.