Penny's Whiskey Cake

Penny's Whiskey Cake

24
Penny 0

"Although most of the alcohol cooks out of this cake, there's still a distinct whiskey flavor."

Ingredients

2 h 30 m servings 577 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 577 kcal
  • 29%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 62.6g
  • 20%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Sprinkle the walnuts evenly in the bottom of the prepared pan.
  2. Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the pan.
  3. Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Poke holes all over the top of the cake with a toothpick.
  4. To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes, then remove from heat and stir in 1/2 cup whiskey. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.

Footnotes

  • Cook's Note
  • I've used Jack Daniel's (R), Southern Comfort (R), and Crown Royal (R) with success.
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Reviews

24
  1. 32 Ratings

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Not sure why Allrecipes made the removal of the cake from the pan so complicated. ALL I do is let the cake cool about 5 minutes, put a plate or platter on top, then flip it and it falls right o...

Thank you Penny for posting your recipe, Ive been making versions of this cake for years. One of my favorites is to use a white or yellow cake mix and Chambord ~ I also stir a handful of fresh o...

This is the same recipe I use for a rum cake and it always is fantastic. Just replace the whiskey with a good quality rum and people will beg for more.