I have a tendency to prepare too many items when I’m entertaining. By the time I get to the dessert, I’m exhausted and have leaned toward the semi-homemade route these days. Thanks to a lovely coupon given to me by my friends at Sara Lee, I had the opportunity to sample their Butter Pound Cake, located in the freezer section.
Before heading to Amelia Island in Florida for a beach vacation, I noticed there were a few items in the fridge in need of consumption. I’m not going to lie. I actually considered taking them with me as my lodging choice had a kitchen. Then I imagined what the guard at TSA would say if he opened my carry-on.
If you’re worried about drunk dialing an ex after eating a slice of this cake, you have nothing to worry about. The alcohol in the batter burns off while it bakes, and cooking the bourbon until the sugar dissolves does the trick for the glaze. What is left behind is a rich, caramel flavor that elevates the sumptuousness of the buttery pound-cake-style bundt.