MAKES 1 (12-CUP) BUNDT CAKE
Are bourbon and whiskey the same thing? Well, not exactly. Bourbon must be made in the United States with at least 51 percent corn. Tennessee whiskey must be distilled in Tennessee. Think about Champagne—it’s only Champagne if it is made in France. We recommend that an American whiskey or bourbon be used in this recipe. Start a new tradition; in lieu of a “nightcap,” enjoy a slice of this honey-infused whiskey cake, and you are guaranteed sweet dreams.
Nonstick baking spray with flour
1 (15.25- to 18-ounce) box yellow cake mix
1 (3.4-ounce) box vanilla instant pudding mix
½ cup whole milk
⅓ cup whiskey or bourbon
4 large eggs
3 tablespoons honey
1 teaspoon pure vanilla extract
1 cup chopped pecans, toasted
GLAZE:
½ cup (1 stick) unsalted butter
½ cup sugar
2 tablespoons water
½ cup whiskey or bourbon
¼ cup honey
Preheat the oven to 350°F. Spray a 12-cup Bundt pan with nonstick baking spray with flour.
In a large bowl using a handheld mixer on low speed, beat together the cake mix, pudding mix, milk, whiskey, eggs, honey, and vanilla extract. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Fold in the pecans with a spatula. Pour the batter into the prepared baking pan.
Bake for 35 to 40 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Place the cake on a wire rack while preparing the glaze.
MAKE THE GLAZE: In a medium saucepan, bring the butter, sugar, and water to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook for several minutes, until the sugar has dissolved. Remove from the heat and add the whiskey. Return to the heat and cook for about a minute. Remove from the heat and add the honey. Stir until blended.
Using a skewer, poke holes evenly over the surface of the cake before removing it from the pan.
Carefully spoon about half the glaze over the cake.
Line a rimmed baking sheet with aluminum foil (to make cleanup easy). Place a wire rack on the foil-lined baking sheet. Invert the cake onto the wire rack and remove the pan. Poke holes evenly over the top of the baked cake using a skewer. Spoon the remaining glaze over the cake. Let cool completely.
Carefully move the cake to a cake plate and serve.
TIP
If desired, serve with a dollop of whipped cream or a small scoop of vanilla ice cream.