GRANDMA ANN'S WHISKEY CAKE
Grandma Ann's Whiskey Cake
- Cooking Time: 45minutes
- Preparation Time: 15mins
- Grandma Ann's Whiskey Cake
- 1 (18.25 ounce) package yellow cake
- 1 (3.4 ounce) package instant vanilla or French vanilla
- 1 cup Irish whiskey or bourbon, divided ( maybe more :P)
- 1/2 cup cooking oil
- 4 jumbo or extra large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup butter or margarine
- 1/4 cup water
- 1 teaspoon lemon juice
In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey, and oil, add eggs and beat at medium speed until well blended, scraping down sides of bowl as necessary. Spoon into a greased and floured 10-inch Bundt pan. Bake in a preheated moderate oven (350 degrees F) for 45 minutes, or until a cake tester inserted into the cake comes out clean.
When cake is almost done, prepare syrup.
Combine sugar, butter, water, and lemon juice in a small heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved. Remove from heat and stir in remaining whiskey or bourbon.
Turn cake out onto coolong rake under a cookie sheet. Let cake cool for 10 minutes, upside down for Bundt cake. Using a skewer make holes all over top and sides of hot cake. Drizzle syrup very slowly over cake, Bring foil up around cake and wrap securely. Cake may be served when completely cool, or store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months.