Orange caramel bourbon bundt cake

Orange caramel bourbon bundt cake

  • Yield: 8 servings 1x



For the orange cake:

  • 1 ½ cups 340g unsalted butter, room tº
  • 2 ½ cups 500g sugar
  • 5 large eggs (at room tº)
  • 2 ½ cups 350g cake or all purpose flour
  • ½ cup rye flour
  • 1 teaspoon baking soda
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • Zest of 2 oranges
  • 3 Tbs bourbon (I used Jim Bean)

For the caramel bourbon sauce:

  • ¾ cups 150g sugar
  • ¼ cup corn syrup
  • ½ cup orange juice
  • 1/3 cup cream
  • 2 Tbs bourbon


For the orange cake:

  1. Preheat oven to 350º F /180ºC.
  2. Butter or spray a large bundt cake pan. Coat the entire surface with coarse rye flour (the way I did here) or dry breadcrumbs, shaking off excess.
  3. In a large bowl beat butter until creamy and slowly add sugar, beating for 2 or 3 minutes. Add eggs, one at a time, beating well after each addition. Add orange zest and vanilla.
  4. Sift flours and baking soda together in a bowl (I do this directly over the butter mixture when adding it).
  5. Add dry ingredients in three additions alternating with milk and bourbon in two additions. Don't over beat.
  6. Bake for 1 hour and 15 minutes or until a tester inserted comes clean. Transfer to wire rack and let cool for about 20 minutes.
  7. Unmold onto serving platter and glaze with the warm caramel sauce.
  8. Serve with extra sauce.

For the caramel bourbon sauce:

  1. In a saucepan mix sugar, syrup and orange juice. Cook over medium heat, and let boil 10 minutes. It will bubble up a lot, so use a pan with high sides.
  2. Remove from heat and add cream and bourbon.
  3. Store in the fridge.