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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



1. Preheat oven to 350 degrees.
   
   
2. Generously butter 10-12 C. Bundt pan; dust with flour.
   
   
3. Stir cake mix and pudding mix in large bowl to blend.
   
   
4. Beat in eggs, then milk, 1/4 C. whiskey, oil, and lemon peel.
   
   
5. Mix nuts with flour in small bowl; mix into batter.
   
   
6. Transfer to prepared pan.
   
   
7. Bake cake until tester inserted near center comes out clean, about 50 minutes.
   
   
8. Set pan with cake on rack while preparing glaze.
   
   
9. 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.
   
   
10. Spoon hot syrup over cake.
    
    
11. Cool cake completely in pan.
    
    
12. Turn cake out of pan.
    
    
13. (Can be made 2 days ahead. Cover and store airtight at room temperature.)