Caramel Bourbon Spice Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper.
• Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl.
• Sift flour, baking soda, baking powder, and salt into a bowl. Add to the pumpkin mixture; stir until just combined. Pour into prepared pan; smooth top with a spatula.
• Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.
• Combine caramel sauce and 1 1/2 teaspoons bourbon in a saucepan over low heat; warm through, about 2 minutes. Poke holes evenly over the surface of the cake using a chopstick. Reserve 1 teaspoon of the caramel-bourbon mixture; pour remaining mixture over the cake. Place on cooling rack.
• Beat cream and remaining 1 1/2 teaspoons bourbon in a bowl using an electric mixer until soft peaks form. Spoon whipped cream on cake; scatter pecans and drizzle reserved caramel sauce on top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder, baking soda, salt, cinnamon, 3/4 teaspoon nutmeg, cloves and allspice. Set aside.
• In a large bowl, cream together the shortening, brown sugar and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 1 1/2 buttermilk, mixing just until incorporated. Stir in pecans. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make the frosting: In a large bowl, combine butter, 1/2 teaspoon salt, 1 teaspoon vanilla and about 1 cup of the confectioners' sugar. Beat well, then gradually beat in the remaining confectioners' sugar alternately with 1/4 cup buttermilk. Beat until smooth and creamy and spread on cake.

Steps:

• Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
• In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
• With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
• While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
• While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.

Steps:

• 1. PREHEAT OVEN TO 325F. FOR CAKE, LIGHTLY SPRAY 2 8-INCH CAKE PANS WITH NON-STICK SPRAY. COMBINE CAKE MIX, WATER, APPLE BUTTER, EGGS, OIL, AND CINNAMON. MIX 1 MINUTE, SCRAP SIDES, CONTINUE MIXING ON MED. HIGH FOR 2 MINUTES.
• 2. DIVIDE BATTER IN THE CAKE PANS. BAKE FOR 25-35 MINUTES OR UNTIL WOODEN TOOTH PICK COMES OUT CLEAN. LET COOL 10 MINUTES AND THEN INVERT ON COOLING RACK.
• 3. FOR FILLING, PLACE BOURBON IN BOWL AND SPRINKLE WITH GELATIN. LET STAND 5 MINUTES. MICROWAVE ON HIGH FOR 20-30 SECONDS OR UNTIL GELATIN IS COMPLETELY DISSOLVED, STIRRING AFTER EACH 10 SECOND INTERVALS. TRANSFER TO ANOTHER MIXING BOWL. BEAT ON LOW SPEED WITH ELECTRIC MIXER, GRADUALLY ADDING CREAM AND SUGAR UNTIL INCORPORATED. BEAT ON HIGH SPEED FOR 2-4 MINUTES OR UNTIL STIFF PEAKS FORM (DO NOT OVER BEAT).
• 4. FOR TOPPING: COMBINE CARAMELS, BUTTER AND CREAM IN SMALL BOWL. MICROWAVE ON HIGH 1-2 MINUTES OR UNTIL SMOOTH, STIRRING ONCE. STIR IN BOURBON; MIX UNTIL SMOOTH. COOL TO ROOM TEMPERATURE.
• 5. TO ASSEMBLE, PLACE ONE CAKE ONTO PLATTER AND TOP WITH FILLING, SPREADING EVENLY TO EDGES. TOP WITH SECOND CAKE. SPREAD TOPPING OVER CAKE. DRIZZLE WITH TOPPING, MAKING A BEAUTIFUL DESIGN ON CAKE. REFRIGERATE CAKE, UNCOVERED UP TO 3 HRS.