Serves: 16
Total Calories: 333

No-stick flour and oil baking spray
2 sticks cold unsalted butter (1/2 pound), cut into tablespoon size chunks
2 cups sugar
2 tablespoons finely grated orange zest or 1/4 teaspoon orange extract
2 tablespoons vanilla extract
8 eggs, large or extra-large
2 (8-ounce) boxes corn bread and muffin mix
1/3 cup orange juice
1/2 cup bourbon whiskey

Heat the oven to 350°F. Spray the interior of a nonstick Bundt pan with baking spray.

Place the butter in a large microwave-safe bowl and microwave for 15 seconds. Beat until creamy. Add 1 1/2 cups of the sugar and the orange zest and beat until the sugar and butter are well combined. Mix in the vanilla and eggs until homogenous don’t worry if the batter looks slightly split. Beat in the corn-muffin mix (the batter will have the consistency of wet mud) and pour into the prepared pan. Bake until springy in the center, about 45 minutes. Cool in the pan for 5 minutes before inverting onto a rimmed platter.

While the cake is cooling, combine the remaining 1/2 cup sugar, the orange juice, and half of the bourbon in a skillet. Heat to boiling and boil until the surface is filled with big, bursting bubbles, 2 to 3 minutes. Remove from the heat and add the remaining bourbon. Poke holes all over the cake with a toothpick or a skewer. Spoon the bourbon syrup over the cake while it is still warm. Transfer to a serving plate slice and serve.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 16
Total Calories: 333
Calories from Fat: 123

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Chocolate Brandy Fruitcake
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Chocolate Pecan Torte
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