Old Fashioned Bundt Cake:

• 2 ¼ cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon cloves
• ½ teaspoon pepper
• ¼ teaspoon cardamom
• 8 tablespoons (1 stick) butter, room temperature
• ½ cup brown sugar
• 1 cup sugar
• 2 eggs
• Zest from 1 orange
• 1 teaspoon vanilla
• 1¼ cups buttermilk
• Maker’s Mark Toffee Sauce*

 

*Maker’s Mark Toffee Sauce:

• ½ cup butter
• 1 cup brown sugar
• ½ cup light corn syrup
• 1 can sweetened condensed milk
• 3 tablespoon Maker’s Mark Bourbon
• 1 teaspoon vanilla

For the old fashioned bundt cake: Preheat your oven to 350 degrees Fahrenheit with convection bake and grease the inside of a Bundt pan.

In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, cloves, pepper and cardamom. In a separate bowl, use a stand or handheld mixer with the flat beater, and mix together butter, sugar and brown sugar for about 5 minutes until they become light and fluffy. While mixing on medium, incorporate eggs, one at a time, followed by orange zest and vanilla. Gradually alternate adding the sifted flour mixture and buttermilk to this mixture, creating a smooth cake batter after about a minute of beating.

Transfer the batter into the greased Bundt pan and bake in the oven for 40–50 minutes or until a toothpick comes out clean from the cake's center. After baking, let the cake rest for 15–20 minutes, then invert the Bundt pan onto a serving platter to release the cake while still warm. Ensure the cake cools completely before pouring on the toffee sauce.

For the toffee sauce: In a saucepan over medium heat, melt butter. Once it's half-melted, stir in brown sugar, corn syrup, sweetened condensed milk and bourbon. Continue cooking until the sauce thickens, is no longer grainy and achieves a light caramel color. Then, remove from heat and mix in vanilla. To finish, drizzle the Maker’s Mark® Bourbon Toffee Sauce over your cooled Bundt cake, allowing it to fall down its sides.