Since this was a trial run for Thanksgiving, we savored a portion for dessert, saved a piece for my husband for breakfast, then packed up the rest and took it to work to share with my co-workers, who didn't lose any time in gobbling it up!
Sweet potatoes, bourbon and pecans: Could anything be more southern? This bundt cake is very moist to begin with, and then, on top of that, you serve it with a delicious bourbon syrup! I'd never cooked with bourbon before. Actually, I had never even tried it. Wow! This is strong stuff! Of course, the alcohol is evaporated in the cooking process so you won't get tipsy!
Thumbs up! I'll be making this again tomorrow night! Calling all tasters!