1 -6 oz cream cheese, softened
2 1/2 cups sugar
1/4 cup Southern Comfort, bourbon or whiskey
1 tablespoon vanilla extract
2 1/2 cups cake flour
1/4 cup brown sugar
Southern Comfort Glaze -below
Preheat oven to 325 degrees F. Grease and lightly flour a 12-cup Bundt or tube pan.
Using an electric mixer, cream butter and cream cheese at medium speed until nice and creamy. Slowly add the sugar beating at medium speed until light and fluffy, about 5 minutes. Add eggs one at a time on low speed in 30 second intervals blending batter together after each addition. Blend in the liqueur and extract until just blended on low speed and gradually add the flour in at least three additions waiting until all is incorporated before preceding with the next addition. Increase speed to medium and beat batter for 30 seconds to improve elasticity.
Bake for about an hour or until internal temperature reaches 210 degrees F. You can also test with a toothpick inserted in center. If it comes out clean, the cake is done, otherwise, continue baking and check every 5 minutes with a clean toothpick.
Make the glaze during the last 15 minutes and remove cake when done. Slowly spoon the hot glaze over the cake while still in the pan gradually allowing it to soak into the cake. Use up all of the glaze waiting after each addition. Let cool in the pan on a wire rack for at least 2 hours. Invert on a large cake plate with a lip when ready to serve.
Southern Comfort Glaze
2 tablespoons water
1/4 cup Southern Comfort (or bourbon)
3/4 cup sugar
In a small saucepan, bring all ingredients to a boil over medium heat. Reduce heat to medium low and stir constantly for 3 minutes. Remove from heat and use quickly, or keep warm until ready to use.