Lemon-Whiskey Bundt Cake
- Preparing Time: -
- Total Time: -
- Served Person: Serves 12
- 1/2 cup vegetable oil
- 1 cup chopped pecans
- 1/2 cup sugar
- 4 large eggs
- 1/4 cup (1/2 stick) unsalted butter
- 1 tablespoon grated lemon peel
- 2 teaspoons all purpose flour
- Carbohydrate 54 g(18%)
- Cholesterol 74 mg(25%)
- Fat 24 g(36%)
- Fiber 1 g(6%)
- Protein 5 g(11%)
- Saturated Fat 5 g(26%)
- Sodium 467 mg(19%)
- Calories 478
Preparation Preheat oven to 350°F. 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.)
Preparation Preheat oven to 350°F. 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.)
