WHIDBEY ISLAND DISTILLERY

Bunker Rye Whiskey Cake

CAKE

1    18.5 oz. YELLOW CAKE MIX
1    4.5 oz. PACKAGE INSTANT VANILLA PUDDING
½   CUP COLD WATER
4    EGGS
½  CUP VEGETABLE OIL
½  CUP BUNKER RYE WHISKEY

Preheat oven to 325 degrees.
Mix above ingredients in a large bowl with a mixer for 2 minutes until well blended.
Grease and flour 10” Bundt Pan.

1   CUP CHOPPED PECANS

Cover the bottom of the Bundt Pan with the chopped pecans and pour the batter over the nuts.
Bake for 1 hour.

 
GLAZE

½   CUP BUTTER
¼   CUP WATER
1    CUP SUGAR

Melt and bring above ingredients to a medium boil for 5 minutes then stir in

½  CUP BUNKER RYE WHISKEY

Remove the cake from the oven then cool and turn over onto a plate, poke holes in the cake with a toothpick and spoon Bunker Rye Whiskey Glaze over the top of the cake.

Cool for 10 minutes and spoon the warm glaze over the cake allowing it to soak in the holes of the cake.

ENJOY!

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