I am super excited about this post for 2 reasons: 1) this pie is absolutely awesome and 2) my husband made it! I have to say that I am more than impressed. He’s really been wanting to make a whiskey cake for my blog for a while and came up with this idea. It tastes absolutely amazing. The crust is a regular graham cracker crust, filled with a flourless-chocolate-cake-like filling boasting with rich whiskey flavor, topped with meringue. While it is currently still about 100°F out here in Texas, it did not bother us the slightest bit and this pie will definitely be part of this year’s Christmas or Thanksgiving menu. And fall ist just around the corner! This is just perfect for the cooler cozy days of the year….
Believe it or not, it has actually been raining all week here in Dallas. It might still be summer (and of course, hot) but the rainy grey sky put me in the mood for something comforting and cozy. There was this “Kentucky Bourbon Bundt Cake” recipe in one of my favorite baking books, [easyazon_link asin=”1607741024″ locale=”US” new_window=”default” tag=”sugbut02-20″]Vintage Cakes by Julie Richardson[/easyazon_link], that I’ve been wanting to make. I love buttermilk bundt cakes, so buttermilk bundt cake with bourbon? Perfect! I just made a few small changes, switched the glaze and the result were these moist little Bourbon Bundt Cakes. You can really taste the Bourbon and the flavor is just full and – well, comforting.