When the cake is done, let it cool for a few minutes. Boil until bubbles grow small and make fine snapping sounds, about 3 minutes. Meanwhile, combine remaining 1/2 cup sugar with 1/3 cup water in a saucepan. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Add remaining mixture and mix again until almost smooth the rest must be done by hand using a spatula. Add half the mixture to the batter and mix on low speed until just incorporated. Sift together the flour, baking powder and salt. In a mixer fitted with a paddle, beat butter, 1 1/4 cups sugar and lemon zest until fluffy and fragrant. Butter a bundt pan and dust with bread crumbs. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake. Stir the mixture together until smooth, and bring to a boil over medium-low heat boil for 5 minutes, then remove from heat and stir in 1/2 cup whiskey. To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. Poke holes all over the top of the cake with a toothpick. 
Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. When the cake is completely cool, run a paring knife between the cake and the edge of the pan.
Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. Pour the batter over the nuts in the pan. Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Sprinkle the walnuts evenly in the bottom of the prepared pan. Grease and flour a 10-inch Bundt pan or tube cake pan. Preheat oven to 325 degrees F (165 degrees C). Top the pudding cake off with pecans and bake, then let cool. Pour the bourbon mixture over the cake batter. Slowly mix in the dry ingredients to create the cake batter. Using a baking dish, casserole dish, or soufflé dish, combine and whisk the liquid ingredients together. Easy whiskey cake recipe how to#
Making this Maple Whiskey Pudding Cake with bourbon, cinnamon, and pecans is actually way easier than you might think! Here’s how to put it together in just 5 simple steps:īring the bourbon to a boil, then simmer and combine with brown sugar and maple syrup. Pecans – Top this Maple Whiskey Pudding Cake off with halved or chopped pecans to really take things to the next level! Milk – Whole milk is best, but any type of milk works great in this recipe!įlour – All-purpose flour is recommended, but you can also fully or partially substitute almond flour if you’re looking for a gluten-free option.Ĭinnamon – Ground cinnamon is a total must in this recipe!
Maple Syrup – Sweet and delicious, maple syrup is a core part of the bourbon sauce that’s poured over the pudding cake, creating a sweet, caramelized effect.īutter – Melted or lightly melted, butter also adds a flavor that’s like unlike any other and brings this cake recipe together. Regular sugar is used in the cake recipe, however!
TIP: Want to make this non-alcoholic? While the alcohol in the bourbon is cooked out of this recipe, you can also use this alcohol-free bourbon instead!īrown Sugar – The brown sugar in this recipe adds to the warm flavor of the bourbon sauce. It adds a warm flavor with notes of vanilla, caramel, and oak. Here are a few notes about the ingredients that you’ll need for this easy and delicious pudding cake recipe!īourbon – Bourbon, or any type of whiskey, work great in this recipe.
0 kommentar(er)
