Whisky Cake
Sandy
ingredients
- 1 box white cake mix
- 1 package (3-ounce) instant vanilla pudding mix
- 1 ounce bourbon whiskey
- 4 eggs, beaten
- 1 cup milk
- 1/2 cup oil
- 1 cup finely chopped walnuts or pecans
- Glaze
- 2 sticks butter
- 3/4 cup sugar
- 1/2 cup bourbon whiskey
- Whipped cream or powdered sugar for serving
directions
- 1
Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan. Combine cake and pudding mixes with whiskey and eggs. Beat well. Beat in milk and oil. Fold in nuts. Pour into prepared pan. Bake 55 -60 minutes. Leave cake in pan and make glaze.
- 2
To make glaze, heat butter, sugar, and whiskey until mixture bubbles and the butter melts. Make about 6 holes in the top of the warm cake using a fork, skewer, or drinking straw.
- 3
Pour mixture over cake. Let cake cool for 2 hours in pan. Remove from pan and wrap in foil. Refrigerate at least 24 hours to allow whiskey to soak into cake. Serve with powdered sugar or whipped cream.
Source: Elaine Adams
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