Lemon-Whiskey Bundt Cake
Source of Recipe
Ann Eaves-Allen
List of Ingredients
- 1 18.5 oz pkg. yellow cake mix
- 1 3.4 oz. pkg. instant lemon pudding mix
- 4 large eggs
- 1 C. whole milk
- 3/4 C. whiskey
- 1/2 C. vegetable oil
- 1 T. grated lemon peel
- 1 C. chopped pecans
- 2 t. all-purpose flour
- 1/2 C. sugar
- 1/4 C. unsalted butter
Instructions
- Preheat oven to 350 degrees.
- Generously butter 10-12 C. Bundt pan; dust with flour.
- Stir cake mix and pudding mix in large bowl to blend.
- Beat in eggs, then milk, 1/4 C. whiskey, oil, and lemon peel.
- Mix nuts with flour in small bowl; mix into batter.
- Transfer to prepared pan.
- Bake cake until tester inserted near center comes out clean, about 50 minutes.
- Set pan with cake on rack while preparing glaze.
- Stir sugar, butter, and remaining 1/2 C. whiskey in heavy small saucepan over medium-low heat until butter melts, sugar dissolves and syrup bubbles, about 5 minutes.
- Spoon hot syrup over cake.
- Cool cake completely in pan.
- Turn cake out of pan.
- (Can be made 2 days ahead. Cover and store airtight at room temperature.)
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