The Drop That Makes The Difference

Rootbeer Bundt Cake

31 ratings

Ingredients

2 ½ cups all-purpose flour
2 cups light brown sugar
1 cup unsalted butter
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground alspice
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup buttermilk
3 large eggs
2 teaspoons Cook's Organic Pure Bourbon Vanilla Extract or Cook's Choice Vanilla Extract
2 Tablespoons Cook’s Rootbeer Extract

Rootbeer Glaze:

Preheat oven to 350 degrees. Spray bundt pans with non-stick spray.
In a medium bowl lightly combine the eggs, buttermilk, and extracts.
In a large mixing bowl combine all the dry ingredients and mix on low for 20 seconds just to blend.
Add the butter and mix on low speed until the ingredients look crumbly.
Slowly add the wet ingredients.
Increase to medium speed to develop the cakes structure for about 2 minutes.
Spoon cake batter and divide evenly between the 8 bundt pans.
Bake 25-30 minutes or until a ttothpick inserted into the cakes comes out clean.
Cool in pans for 10 minutes then invert onto a cooling rack.
Whisk rootbeer glaze ingredients until smooth. Drizzle glaze over the tops of the cakes. (If a more pronounced rootbeer flavor is desired, and more of the extract.)