Whiskey Bundt Cake

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) package yellow cake mix, batter prepared according to package directions
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 12
    cup raisins
  • 12
    cup chopped pecans
  • 14
    cup butter
  • 12
    cup sugar
  • 12
    cup whiskey
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DIRECTIONS

  • Preheat the oven to 350°F.
  • Coat a Bundt pan with nonstick cooking spray.
  • In a small bowl, combine the raisins, pecans, and flour; mix until the raisins and pecans are thoroughly coated, then stir them into the cake batter.
  • Pour batter into the Bundt pan and bake for 32 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean.
  • In a small saucepan, combine the butter, sugar, and whiskey and bring to a boil over medium-high heat; let boil for 5 minutes, stirring occasionally.
  • Using a fork, poke holes into the top of the cake and pour the syrup over the cake.
  • Let cool in the pan for about 15 minutes, then remove to a wire rack to cool completely before cutting.
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