Photo: Caroline Arcangeli; Prop Styling: Christina Daley; Food Styling: Marianne Williams
Active Time
15 Mins
Total Time
1 Hour 5 Mins
Yield
Makes 5 [6 x 3 1/2 in.] loaves

Impressive, crowd-pleasing desserts don’t come much easier than decadent glazed whiskey cake. All you need are a few staple ingredients to transform a boxed spice cake mix into a boozy, rich, moist-as-can-be dessert you can’t wait to share. You can also use a vanilla cake mix if that’s what you have on hand—simply mix a little cinnamon and a touch of nutmeg into the batter. We love to bake this recipe in mini loaf pans to produce highly giftable whiskey cakes; however, if you’d prefer to prepare a single whiskey bundt cake, simply bake in a standard, 10-cup bundt pan (that’s been greased and floured) for about 45 to 50 minutes. 

How to Make It

Step 1

Preheat oven to 350°F. Grease and flour 5 (6- x 3 1/2-inch) miniature loaf pans; set aside.

Step 2

Stir together cake mix, pudding mix, and salt in a medium bowl; set aside. Whisk together eggs, milk, oil, and 1/2 cup of the whiskey in a large bowl. Add cake mix mixture to egg mixture, and fold to combine. Divide batter evenly among prepared loaf pans; bake in preheated oven until browned and a toothpick inserted in center comes out clean, 35 to 40 minutes.

Step 3

Remove from oven, and let cool in pans 5 minutes. Poke holes all over cakes with a toothpick or skewer.

Step 4

While cakes are baking, combine butter, sugar, and water in a small saucepan over medium. Whisk until sugar is dissolved and mixture has slightly thickened, 3 to 4 minutes. Remove from heat, and stir in pecans and remaining 1/4 cup whiskey.

Step 5

Spoon 2 tablespoons whiskey glaze over each cake while cooling in pans. Transfer cakes from pans to a wire rack set in a baking sheet. Pour remaining glaze evenly over cakes, and cool completely, about 20 minutes.

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