| Lemon Whiskey Bundt Cake |
|
I got this recipe from Debbie, the hostess of the
Cabernet Inn in the White Mountains, NH.
It is absolutely delicious and can be
served for breakfast or dessert. Oh, and it only
takes 20 minutes to prepare! |
| Serves 12 |
 |
|
| Ingredients | Directions |
| 10-12 cup bundt pan |
Preheat oven to 350F. Generously butter the bundt pan; dust with flour. |
|
18.5 oz pkg yellow cake mix 3.4 oz pkg instant lemon pudding mix |
Stir cake mix and pudding mix in a large bowl to blend. |
|
4 large eggs 1 cup 4% milk 1/4 cup whiskey 1/2 cup vegetable oil 1 Tbsp grated lemon peel |
Beat in eggs, then milk, whiskey, oil and lemon peel. |
|
1 cup chopped pecans 2 tsp flour |
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 making glaze. |
|
1/2 cup sugar 1/2 stick unsalted butter 1/2 cup whiskey |
Stir sugar, butter and whiskey in heavy small saucepan over med-low heat until butter melts, sugar dissolves and syrup bubbles, about 5 minutes. Spoon hot syrup over cake (before inverting cake onto a serving plate). Finish cooling cake completely in pan. Invert onto a serving plate. Can be made 2 days ahead. Cover and store airtight at room temperature. |
| Powdered sugar in a shaker | Sprinkle with powdered sugar before serving. |