12 responses

  1. Cathleen
    December 15, 2008

    Um, you’ll need to make this when Chris, Theo, and I come to visit next month. ‘Cuz we’re coming a week after my birthday, which is still in the celebration window!!

  2. Mark
    December 15, 2008

    So how does it taste to someone who doesn’t drink Bourbon? I know…silly question…you’re probably thinking…who doesn’t drink Bourbon.

  3. LunaCafe
    December 15, 2008

    Ohhh… this looks so fantastic! I swear I can actually smell it fron here. :-) Can’t wait to make it.

  4. Kate
    December 15, 2008

    Mm, good bourbon… and cake!

    “Meanwhile, pour yourself a Maker’s Mark on the rocks and enjoy.” <— Amen to that.

  5. muddywaters
    December 15, 2008

    Bourbon should play a more prominent role in the kitchen. I make a bread pudding sauce using bourbon.

    thanks for sharing,
    muddywaters

  6. Mallika
    December 15, 2008

    Does Bourbon in a cake count as alcohol? I’m limited to two units of the stuff a week… boo…

    • Chris
      December 15, 2008

      Mallika — I vote no! It’s cooked, right? Though, the extra that you pour on top *might* count, depending on how much extra there is. ;)

  7. abbie
    December 16, 2008

    guys, best birthday-season cake EVER. i’m drunk already just *thinking* about eating more of it!

  8. AmaDeCasa
    December 24, 2008

    gorgeous cake! chocolate and bourbon- what could be better??

    i made up a glaze for mine:

    2 tbsp butter, 1 tbsp bourbon, 2 tbsp brown sugar, 1/2 tsp vanilla, 1-2 tbsp milk, 1 c powdered sugar
    melt butter in small saucepan, add bourbon, brown sugar, and vanilla. simmer together, stirring constantly for 3-4 minutes. remove from heat, whisk in powdered sugar and add milk until pourable consistency is achieved and drizzle over warm cake. yummm…

  9. Wendy
    January 21, 2012

    So, I made this recipe as a test case for mini bundt cakes. The first go-around I did not let the cakes cool long enough in the pan and half came out crumbled. I am going to use them as a basis for party invitations. This time I have let them cool a good 10 -15 minutes and they come out perfectly. I get 12 mini bundt cakes out of one recipe.

    And they are absolutely delicious!

    Thanks!

  10. Lori
    February 26, 2015

    Ok, really dumb question here:

    “1/4 cup instant espresso” – is that 1/4 of the grounds/crystals that you make espresso with, or 1/4 cup of brewed espresso? (My husband and I are disagreeing on this)

    Also, how bad is it if I use salted butter?

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