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The Talon House

Whiskey Cake


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Whiskey Cake

12 to 16 servings

# Ingredients: 1 package (18.25 ounces) yellow cake mix, batter prepared according to package directions

# 1/2 cup raisins

# 1/2 cup chopped pecans

# 1 teaspoon all-purpose flour

# 1/4 cup (1/2 stick) butter

# 1/2 cup sugar

# 1/2 cup whiskey


1. Preheat the oven to 350°F. Coat a Bundt pan with nonstick cooking spray.

2. In a small bowl, combine the raisins, pecans, and flour; mix until the raisins and pecans are thoroughly coated, then stir them into the cake batter.

3. Pour batter into the Bundt pan and bake for 32 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean.

4. In a small saucepan, combine the butter, sugar, and whiskey and bring to a boil over medium-high heat; let boil for 5 minutes, stirring occasionally.

5. Using a fork, poke holes into the top of the cake and pour the syrup over the cake.

6. Let cool in the pan for about 15 minutes, then remove to a wire rack to cool completely before cutting.

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