Caramel Brandy Bundt Cake

Caramel Bundt Cake with Caramel Brandy Sauce2 cups light brown sugar
1 cup granulated sugar
1 cup butter
½ cup vegetable oil
¾ cup slivered almonds, toasted
5 eggs
3 cups flour
1 teaspoon salt
½ teaspoon baking powder
½ cup milk
½ cup Korbel California Brandy

In a small bowl, combine the flour, salt, and baking powder. Set aside. In an electric mixer, beat the sugars and butter until soft. Add the oil and almonds, beat until blended. Add eggs one at a time, beating until batter looks pale. Add the flour mixture alternately with the milk and brandy. Beat at low speed until well blended. Pour batter into a buttered and floured 12-cup bundt pan. Bake at 325 degrees for 1 hour and 20 minutes or until a wooden skewer comes out clean. Cool in pan for 10 minutes. Remove from pan, cool and cover with caramel frosting.

Caramel Frosting:
1 pound light brown sugar
½ cup butter
½ cup Korbel California Brandy
½ cup evaporated milk
½ teaspoon salt
1 teaspoon cream of tarter

In a saucepan, add the sugar, butter, brandy, and salt. Bring to a boil, stirring often, for about 4-5 minutes. Remove from heat and add the cream of tarter. Beat until thickened. Pour half of the caramel evenly over the cake and serve remaining caramel on the side.

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