Lemon-Whiskey Bundt Cake
- 1 18.5-ounce package yellow cake mix
- 1 3.4-ounce package instant lemon pudding mix
- 4 large eggs
- 1 cup milk (do not use low-fat or nonfat)
- 3/4 cup whiskey
- 1/2 cup vegetable oil
- 1 tablespoon grated lemon peel
- 1 cup chopped pecans
- 2 teaspoons all purpose flour
- 1/2 cup sugar
- 1/4 cup (1/2 stick) unsalted butter
- Preheat oven to 350F.
- Generously butter 10- to 12-cup Bundt pan; dust with flour.
- Stir cake mix and pudding mix in large bowl to blend.
- Beat in eggs, then milk, 1/4 cup 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 cup 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.)
yellow cake, eggs, milk, whiskey, vegetable oil, pecans, flour, sugar, butter
Taken from www.epicurious.com/recipes/food/views/lemon-whiskey-bundt-cake-4629 (may not work)