A few years ago I got a cookbook called Booze Cakes and this recipe is based off one from that book with a few modifications, of course. It’s perfect for the fall. It’s like a pumpkin pie, super moist. I was lucky enough to find a great Bourbon barrel-aged maple syrup at Costco. It enhanced the subtle Bourbon flavor. Enjoy!

Bourbon Pumpkin Cake

Cake:

• 1 stick unsalted butter
• 1 1/2 cups brown sugar
• 2 eggs
• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 2 1/2 tsp pumpkin pie spice
• 1/2 tsp kosher salt
• 1/2 cup milk
• 1 1/4 cups pumpkin puree
• 1 tsp real vanilla extract
• 1/4 cup bourbon
• 2 tbsp Grand Marnier

Glaze:

• 1/2 cup good maple syrup
• 3 tbsp unsalted butter
• 3 tbsp pumpkin butter
• pinch of kosher salt
• 1/2 cup Bourbon
• 2 tbsp Grand Marnier

Frosting:

• 16 oz cream cheese, at room temp
• 6 tbsp unsalted butter, at room temp
• 2 cups powdered sugar
• 2 tbsp Bourbon

Direction:

Preheat your oven to 350°. Spray 2 round cake pans or 1 rectangle 9″x13″ pan with non-stick cooking spray. I line mine with parchment paper and spray the paper. It really makes getting the cake(s) out super easy.

In a stand mixer cream the butter and sugar until light and fluffy, about 4 mins. Add in the eggs one at a time, beating until well combined.

In a medium bowl; sift together the flour, baking powder & soda, pumpkin pie spice, and salt. Add to the butter mixture with the milk in alternating additions until well combined. Add in the pumpkin, vanilla, bourbon and Grand Marnier. Pour into your cake pan(s) and cake for 30 to 35 minutes or until a toothpick comes out of the center clean.

For the glaze; bring the maple syrup, butter, pumpkin butter, and salt to a boil. Lower and simmer for about 3 minutes. Add in the bourbon and Grand Marnier and simmer for 1 more minute. Allow to cool.

One the cake(s) have cooled slightly, take a skewer and poke a ton of holes in the top. Pour the glaze over the cake and allow it to soak in. Finish cooling the cake all the way.

For the frosting, in a medium bowl beat together the cream cheese and butter until smooth. Slowly add in the powdered sugar, beating until smooth. Add in the bourbon and beat until combined and smooth. Frost your cake and eat.