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Whiskey Bundt Cake

Sweet Southern Treat: Pecan and Honey Whiskey Bundt Cake

My relatives live in Mississippi, so it's tradition for my immediate family to gather there every Christmas. Mississippi is famous for its Southern hospitality, and it's common for family friends to drop by unexpectedly and leave incredible, homemade confections. This particular bundt cake was left by the next-door neighbor, and despite our small family's size, we have managed to gobble it up in only two days.

Super moist yellow cake with butterscotch flavor, crunchy toasted pecans, and lip-smacking honey whiskey come together for a warming Southern bundt cake that you can enjoy morning, noon, and night. Lucky for you, I snagged the recipe so you can enjoy this divine delight in your own kitchen.

Pecan and Honey Whiskey Bundt Cake

Pecan and Honey Whiskey Bundt Cake

Whiskey and Pecan Bundt Cake

Ingredients

For cake:
1 18-ounce package yellow cake mix
1 3.5-ounce package butterscotch pudding mix
1/2 cup canola oil
1/2 cup water
4 eggs
1/2 cup Jack Daniel's Tennessee Honey Whiskey
1 cup chopped pecans, toasted

For glaze:
1 cup granulated sugar
1 stick butter, at room temperature
2 tablespoons Jack Daniel's Tennessee Honey Whiskey

Directions

  1. For cake: Preheat oven to 325 degrees F. Grease an 8-inch bundt cake pan. In a large bowl, whisk together cake and pudding mixes. Using whisk or electric mixer, beat in oil, water, whiskey, and eggs. Mix until smooth. Stir in pecans, and pour into bundt cake mold. Bake for one hour, or until toothpick comes out clean. Let cake cool for 15 minutes, then turn out onto cooling rack. Allow cake to cool completely before glazing.
  2. For glaze: In a small sauce pan, combine sugar and butter, and cook over medium heat, stirring constantly until butter and sugar are completely melted. Continue to cook until glaze has slightly thickened and dribbles slowly off the spoon. Remove from heat, and stir in whiskey. Allow to cool slightly before pouring over bundt cake.
  3. To assemble: On a completely cooled cake, poke holes around the top of the cake. Liberally drizzle glaze over the top. Allow glaze to harden slightly before cutting.

Serves 12-16 slices.

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