“This came from my sister’s mother-in-law many, many years ago and has been handed down over the years. It’s not only a great dessert, it also makes a wonderful gift at Christmastime.” – Especially if you make it in a mini bunt pan. Perfect hostess gift! I add cream cheese frosting because I like cream cheese frosting.
Ingredients – Cake:
- 1 box yellow cake mix (I used pecan cake mix)
- 1 (3 1/2 ounce) box instant vanilla pudding
- 4 eggs
- 1/2 c oil
- 3/4 c whole milk or 3/4 c 2% low-fat milk
- 1 3/4 fluid oz whiskey
- 1 c pecans or 1 cup walnuts, chopped
Ingredients – Icing:
- 1/2 c butter, melted
- 1 c sugar
- 1/2 c whiskey
Directions – Cake:
- Combine all ingredients and mix for 3 minutes by hand.
- Pour into well-greased bundt pan.
- Bake for 50-60 minutes at 350 degrees. Toothpick should come out clean.
- Leave the cake in the pan.
- Using a long toothpick or skewer , poke several holes into cake.
Directions – Icing:
- Combine sugar, whiskey, and butter in small sauce pan.
- Cook on stovetop on medium.
- Heat until sugar is dissolved and mixture is brown.
- Pour 3/4 of icing onto cake.
- Let set 15 minutes.
- Flip cake onto plate.
- Brush remaining icing onto top& sides of cake.
Serves: 8 – 10
Source: Cookin Katie
Cream Cheese Frosting
This frosting was originally from a Bon Appetit but has been tweaked a bit by Margie and Ginger.
Ingredients:
- 8 oz. cream cheese, room temp.
- 10 tbsp (1¼ sticks) butter, room temp.
- ¼ c spiced rum (or, in this case, whiskey)
- 1 tsp vanilla extract or paste
- 4½ c (1 lb) powdered sugar
Instructions:
- Beat cream cheese and butter with an electric mixer in a large bowl until smooth.
- Beat in rum and vanilla.
- Add powdered sugar (best to do in three additions, beating just until frosting is smooth after each addition; if you overbeat the frosting will become too soft to spread).
Source: Bon Appetit, 10/2007
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