Whiskey Cake I

Whiskey Cake I

18 Reviews 3 Pics
Recipe by  jamie

“Excellent, very moist, and tasty!!”

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Adjust Servings

Original recipe yields 1 bundt cake



  1. Mix cake batter as directed on box. Stir in nuts.
  2. Bake cake as directed on box in a bundt pan.
  3. Before taking cake out of oven, combine butter, sugar, and whiskey. Boil for 5 minutes. Remove syrup from heat, and pour over cake. Continue baking cake for 5 more minutes. Cool in pan for about 15 minutes, then turn out onto a wire rack to cool.

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Reviews (18)

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Frankly, I think this recipe was improved a whole lot by virtue of the fact that I refused to boil the mixture once I added the whiskey - what's the point of adding the alcohol to the glaze if you're just going to cook it off? In fact, I added extra whiskey, and it made for a very moist, flavorful cake with a little bit of a kick to it.



Really good cake that I made Friday night for Saturday's party so that the cake could really soak up all the flavor from the whiskey. Don't forget to poke some holes with a skewer before you pour on the liquor. While the kids were enjoying the gooey "photo" cake of our daughter I had made up at our local bakery, the big people were enjoying something a little more to their liking! Thanks Jamie!



Great grown up dessert! Delicious and flavorful, yet simple and not to heavy. Perfect for a light dessert or even a brunch item.

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Amount Per Serving (12 total)

  • Calories
  • 303 cal
  • 15%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 42.2 g
  • 14%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 310 mg
  • 12%

Based on a 2,000 calorie diet



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Whiskey Cake II


next recipe:

Streusel Coffee Cake