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Ever wake up after a night of revelry feeling like you need a little culinary magic to help you recover? Enter the Southern Hangover Cake, the deliciously indulgent twist on the classic Italian remedy. This cake is no ordinary bake; it’s a testament to the soothing powers of bourbon and the invigorating zest of lemony sweet tea, brought to life with a generous splash of limoncello. It’s the hair-of-the-dog approach to baking, ensuring that the comforting warmth of the alcohol remains, gently easing your hangover woes.
As you slice into this Southern masterpiece, you'll notice the cake’s incredibly moist, velvety texture. Its tender and plush crumb is a delightful contrast to the robust flavors of the glaze. The glaze itself is an artful infusion of bourbon and sweet tea, with darkened patches throughout the cake where the glaze has seeped in, adding bursts of rich, zesty flavor. The buttery glaze, while decadent, requires a bit of care; the tea bags need occasional pressing to release their full flavor into the syrupy mixture.
Prepare to be enchanted by the Southern Hangover Cake—a delightful combination of comforting textures and revitalizing flavors, perfect for those mornings when you need a little extra help to face the day.
Recipe from Southern Living
Active Time: 24 mins
Total Time: 2 hours 12 mins
Servings:12
Ingredients
Cake:
Baking spray with flour
1/2 cup bourbon
1/4 cup canola oil
1 Tbsp. vanilla extract
6 large eggs, at room temperature
2 1/2 cups cake flour (about 10 2/3 oz.)
1 1/2 cups granulated sugar
1/2 cup packed dark brown sugar
2 tsp. baking powder
1 tsp. table salt
1 cup (2 sticks) unsalted butter, softened
Glaze:
1 cup (2 sticks) unsalted butter, softened
1/4 cup water
1 cup granulated sugar
1/3 cup bourbon
1/3 cup limoncello
1/4 tsp. table salt
2 family-size tea bags
Directions
Prepare oven and Bundt pan: To prepare cake, preheat oven to 325°F. Coat a 10-cup Bundt pan with baking spray (or coat with regular cooking spray and dust with flour).
Combine liquid ingredients: Whisk together bourbon, oil, vanilla, and eggs in a medium bowl until well combined.
Cream the butter into the flour: Place flour, sugars, baking powder, and salt in a large bowl. Beat with an electric mixer fitted with a paddle attachment at low speed until well combined, 20 to 30 seconds.
Add softened butter to bowl; beat on low speed until mixture is smooth and resembles cookie dough, about 2 minutes.
With mixer on low speed, gradually add about one-third of egg mixture; beat on low speed for 1 minute. Repeat process in two more batches with remaining egg mixture. Scrape down sides of the bowl; increase mixer speed to medium and beat until batter is creamy and thick, about 2 minutes.
4. Add batter to pan: Spoon batter into prepared pan.
5. Bake: Bake at 325°F until a wooden pick inserted in center comes out clean, 55 to 60 minutes.
6. Make cake glaze: To prepare glaze, while cake bakes, place butter and water in a small saucepan; heat over medium until butter melts. Add sugar; cook over medium until sugar dissolves, stirring frequently. Stir in bourbon, limoncello, and salt.
Pour mixture into a 2-cup measuring cup; add tea bags, making sure they’re submerged in liquid. Cool glaze as cake bakes, pressing gently on tea bags occasionally.
7. Poke holes in cake and add glaze: As soon as cake comes out of oven, poke several holes over the top (what will eventually be the bottom) with a skewer.
Pour about 3/4 cup glaze evenly over cake. Cool in pan on a wire rack for 10 minutes (glaze will soak into cake).
8. Remove cake from pan: Slide a thin knife around edges and center of pan; carefully invert cake onto wire rack. Poke holes all over top and sides of cake.
Place rack over cake plate or platter; occasionally brush remaining glaze over top and sides of cake as it cools until all glaze is used.
When cake has cooled completely, lift it off the rack and place on the cake plate or platter to soak up glaze that dripped onto the plate.
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