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The bourbon heightens the orange and apricot flavors of the cake, rather than making the cake taste of alcohol.
- For Cake:
- 1 1/2 cups sugar
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 2 tablespoons grated orange zest
- 1 teaspoon salt
- 5 large eggs
- 1/3 cup bourbon
- 2 1/4 cups all-purpose flour
- For Glaze and Sauce:
- 2 1/2 cups apricot jam
- 1/2 vanilla bean, halved lengthwise
- 5 tablespoons orange juice
- 3 tablespoons bourbon
FOR CAKE: Preheat oven to 350 degrees F. Butter a 9 inch-diameter cake pan with 2 inch-high sides. Line bottom of cake pan with parchment paper; butter paper.
Using electric stand mixer and paddle attachment, beat sugar, butter, orange zest and salt in large bowl on medium speed until light and fluffy. Beat in eggs one at a time. Gradually beat in bourbon. Add flour and beat just until blended. Transfer batter to prepared pan.
Bake until tester inserted into center of cake comes out clean, about 50 minutes. Transfer pan to cooling rack.
Meanwhile, combine jam and vanilla bean in heavy small saucepan. Melt jam. Strain. Cool completely. Stir in orange juice and bourbon. Pour 1/2 cup glaze over cake, let stand 5 minutes. Pour another 1/2 cup glaze over cake. Cool 10 minutes. Turn cake out onto rack. Place cake right side up on rack and cool cake completely.
Cut cake into wedges. Transfer cake wedges to plates. Drizzle remaining sauce over and around cake and serve.
Recipe created exclusively for Cooking.com by Angela Hunter.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
591 calories; 21g total fat; 156mg cholesterol; 439mg sodium; 92g carbohydrates; 2g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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