Bourbon Bliss: Southern Hangover Cake

Southern Hangover Cake

Southern Hangover CakePhoto byJustina Price

This article was written with the assistance of AI.

We've all experienced it - waking up to the aftermath of too much Southern hospitality, facing the dreaded hangover. But don't despair, there's a remedy that not only caters to your sweet cravings but also eases your throbbing head. Introducing the Southern Hangover Cake, a delicious cake that has been treasured for generations in the South.

This luscious cake brims with the good stuff - butter, sugar, and a liberal dash of bourbon - establishing it as the ultimate comfort food for those rough mornings. Whether you're in search of a hangover fix or just want to indulge in a scrumptious slice, the Southern Hangover Cake promises to deliver. So sit back, unwind, and enjoy a piece of this perfect antidote for your woes - because truth be told, a slice of cake can indeed make everything seem a little better.

Ingredients:

Cake

• ½ cup bourbon
• ¼ cup canola oil
• 1 tbsp vanilla extract
• 6 large eggs (room temperature)
• 2 ½ cups flour
• 1 ½ cups granulated sugar
• ½ cup packed dark brown sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 1 cup (2 sticks) unsalted butter, softened

Glaze

• 1 cup (2sticks butter)
• ¼ cup water
• 1 cup granulated sugar
• 1/3 cup bourbon
• 1/3 cup limoncello
• ¼ tsp. salt
• 2 family sized tea bags

Directions:

1. Preheat oven to 325*. Coat a 10-cup bundt pan with baking spray or regular pan spray and dust with flour.
2. Whisk together bourbon, oil, vanilla and eggs in a medium bowl until well combined.
3. Place the flour, sugars, baking powder, and salt in a large mixing bowl. Beat with an electric mixer fitted with a paddle attachment at low speed until well combined, about 20-30 seconds.
4. Add softened butter to bowl, beat on low speed until mixture resembles cookie dough about 2 minutes.
5. With mixer on low speed, gradually add about one-third of the egg mixture; beat on low speed for 1 minute. Repeat process in two more batches with remaining egg mixture. Scrape down the sides of the bowl; increase mixer speed to medium and beat until batter is creamy and thick, about 2 minutes.
6. Spoon batter into prepared pan and bake at 325* until a wooden toothpick comes out clean. About 55-60 minutes. (my oven took an additional 15 minutes)
7. Make the glaze. Place butter and water in a small saucepan; cook over medium heat until butter melts. Add sugar, cook over medium heat until sugar dissolves, stirring frequently. Stir in bourbon, limoncello, and salt.
8. Pour the mixture into a 2-cup measuring cup; add tea bags, making sure they’re submerged in liquid. Cool glaze as the cake bakes.
9. As soon as the cake comes out of the oven, poke several holes over the top (what will eventually be the bottom) with a skewer.
10. Pour about ¾ cup glaze evenly over the cake. Cool in pan on a wire rack for 10 minutes (glaze will soak into the cake).
11. Slide a knife around the edges and center of the pan; carefully invert cake onto a wire rack. Poke holes all over top and sides of the cake.
12. Place the rack over a cake plate or platter. Pour glaze slowly over the top and occasionally brush the glaze on the sides of the cake as it cools.
13. When cake has completely cooled, lift off the rack and place on the cake plate or platter to soak up the remaining glaze.

Enjoy!!!

Recipe courtesy of Southern Living.