Name: Lemon-Whiskey Bundt Cake
Yield: Serves 12
Ingredients: 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

Here's a quick, modern version of an old-fashioned favorite.

Recipe information

Yield
Serves 12

Ingredients

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

Preparation

Step 1
Preheat oven to 350°F. Generously butter 10- to 12-cup Bundt pan; dust with flour.
Step 2
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.
Step 3
Bake cake until tester inserted near center comes out clean, about 50 minutes. Set pan with cake on rack while preparing glaze.
Step 4
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.)

TagsCake Dessert Whiskey Alcohol Beverages Lemon Citrus Fruit Pecan Nut Baking Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes