Home & Lemon Whiskey Bundt Cake
Lemon Whiskey Bundt Cake

Lemon Whiskey Bundt Cake



Lemon Whiskey Bundt Cake

Ingredients:

1 Pkg. yellow cake mix

1 Pkg. instant lemon pudding

4 large eggs

1 Cup milk

3/4 Cup whiskey

1/2 Cup vegetable oil

1 Tablespoons grated lemon peel

1 Cup chopped pecans

2 Tablespoon flour

1/2 Cup sugar

1/2 Stick butter

 

Preheat oven to 350F. Generously grease or butter 12 cup Bundt pan-dust with flour. Stir cake mix and pudding in a large bowl to blend. Beat in eggs, then milk, 1/4 whiskey, oil lemon peel. Mix nuts with flour in small bowl. Mix into batter. Transfer to prepared pan. Bake cake until tester inserted comes out clean about 50 minutes. Set pan with cake on rack while preparing glaze. Stir sugar, butter and remaining 1/2 cup whiskey in heavy small saucepan over medium-low heat until butter melts, sugar dissolves and is bubbly about 5 minutes. Spoon hot syrup over cake. Cool 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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