PUMPKIN CARAMEL BOURBON POKE CAKE
A rich, creamy pumpkin poke cake with caramel and bourbon. One slice is never enough!
Provided by Stasty Cook
Categories Fruits and Vegetables Vegetables Squash
Time 56m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 518.5 calories, Carbohydrate 48.3 g, Cholesterol 89.9 mg, Fat 34.1 g, Fiber 2.6 g, Protein 5 g, SaturatedFat 10.9 g, Sodium 434 mg, Sugar 29.8 g
CARAMEL SPICE CAKE
Nice, old-fashioned cake. The recipe was given to me by my favorite aunt.
Provided by GINGER P
Categories Desserts Cakes Spice Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 21
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.
Nutrition Facts : Calories 481 calories, Carbohydrate 74.6 g, Cholesterol 43.6 mg, Fat 18.9 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 5.2 g, Sodium 353.6 mg, Sugar 55.2 g
CARAMEL BOURBON SPICE CAKE
JUST FOR YOU BOURBON LOVERS-I DON'T HAPPEN TO BE ONE OF THEM...I'M SURE YOU JUST GET A SPECIFIC FLAVOR FROM IT. I AM JUST GONNA LEAVE THE BOURBON OUT. THIS IS A PAMPERED CHEF RECIPE.
Provided by Kimi Gaines
Categories Cakes
Time 50m
Number Of Ingredients 14
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.
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