Bridget's Whiskey Cake
This delicious whiskey cake is a yellow Bundt cake soaked with a warm, buttery whiskey sauce that's to die for. Bridget is my mom, and this cake was one her few specialities. The recipe involves shortcuts—boxed cake and pudding mix, which makes it super-moist and super easy.
Servings: 10
Calories: 220kcal
Ingredients
- 1 (12 oz) package butter or yellow cake mix
- 1 (4 oz) package pudding mix
- 4 large eggs
- ½ cup vegetable oil
- ½ cup water
- ½ cup whole milk
- 1 cup finely chopped walnuts
Whiskey Glaze
- ½ cup (1 stick) butter
- ½ cup sugar
- ½ cup whiskey, preferably Irish
Instructions
- Preheat the oven to 350°F. Grease a 9-inch nonstick Bundt pan.
- In a large bowl, combine all the cake ingredients and beat with an electric mixer until well blended, 2 minutes. Scrape down the sides of bowl as necessary.
- Scrape the batter into the prepared pan. Bake until a cake tester comes out with just a few moist crumb clinging to it, 50 to 60 minutes.
- Meanwhile, make the glaze: In a small saucepan, combine the butter, sugar, and whiskey. Heat over medium-low heat until butter has melted, stirring occasionally.
- Remove the cake from the oven, set it on a wire rack and let cool for 15 minutes.
- While the cake is still warm, poke holes all over the top with a toothpick or wooden skewer. Slowly pour the glaze over the cake, stopping often so the glaze can be absorbed.
- After the glaze is absorbed, turn the cake out onto a plate. Let cool completely, then slice.
Notes
For best results, be sure that you poke enough holes in the cake with a long wooden skewer so the glaze can seep in and soak it. And then let is sit until all of the glaze is absorbed.
Nutrition
Serving: 10g | Calories: 220kcal | Carbohydrates: 21.7g | Protein: 4.2g | Fat: 12.9g | Cholesterol: 21mg | Sodium: 52.2mg | Sugar: 6.7g