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Mystic Bourbon Cake


Cake: Step One
2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup cold butter, cut into bits
3 tablespoons coconut (melted), canola or light olive oil 

Cake: Step Two
1/2 cup finely chopped walnuts, pecans, or almonds
1 package (3 1/2 ounce) vanilla instant pudding mix
1/4 cup milk
4 eggs
3/4 cup Mystic Bourbon Liqueur
1/2 cup coconut (melted), canola or light olive oil
1 teaspoon vanilla extract (for a more Holiday-like recipe, try orange extract)

Mystic Bourbon Syrup
1/2 cup butter (do not substitute)
1/4 cup water
1 cup raw cane sugar
1/2 cup Mystic Bourbon Liqueur
Preheat oven to 325 degrees.

Spray a large Bundt pan (12 cup) with nonstick cooking spray.
Sprinkle the chopped nuts on the bottom.

In a stand mixer equipped with the paddle attachment, combine the first six ingredients until the mixture resembles very course sand, although it can have a few lumps to it. These will disappear as you continue to assemble the cake batter.

Add pudding mix, milk, eggs, Mystic Bourbon Liqueur, oil, and vanilla extract to the stand mixer and combine on slow until the liquid is incorporated, then on medium speed 2 to 3 minutes, scrape down the bowl halfway through. For extra fluffy batter, mix for an additional minute or so on high

Batter should be very smooth.

Pour into Bundt pan and then gentle tap the pan to remove any bubbles.

Bake for about 55 minutes or until golden and a knife inserted into the cake comes out clean.

Remove from oven and place on a cooling rack while you start making the bourbon syrup.


Mystic Bourbon Syrup Instructions:
On medium heat, combine butter, water and sugar in a small saucepan.

Bring to a boil. This will require constant stirring as the syrup boils over very easily.

Reduce heat to low and simmer until sugar is dissolved and the syrup is little thicker.

Remove from the heat and add Mystic Bourbon Liqueur, gently stirring until incorporated.

While the cake continues to cool, pour the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup). Continue to add syrup until all of the syrup is added.

Allow cake to cool completely in pan before turning out onto serving platter. Because the cake is heavily saturated with delicious Mystic Bourbon Liqueur syrup, the cake is very delicate and cannot be moved easily without suffering damaging (It’ll still taste wonderful, it just won’t be as pretty).

Enjoy the cake when fully cool.