St. Paddy’s Day Boozy Bundt
St. Paddy’s Day Boozy Bundt
This is a great finish to your traditional Corned Beef and Cabbage Dinner. Be ware, it really packs a punch!
Equipment
- Bundt Cake Pan
Ingredients
- 1 pkg spice cake mix with pudding
- 1 pkg instant vanilla pudding mix (3.4 oz)
- 3/4 cup whole milk
- 3/4 cup whiskey
- 1/2 cup canola oil
- 4 jumbo eggs
- 1 1/3 cups coarsely chopped walnuts divided
Glaze
- 1 cup granulated sugar
- 1/2 cup butter
- 1/2 cup whiskey or to taste
- 1 tsp water
Instructions
- Preheat oven to 300 degrees F. Grease and flour a standard sized bundt pan
- Combine the first six ingredients in a large bowl. Using an electric mixer, beat on low for 30 seconds. Beat on medium speed for an additional 2 minutes
- Fold in 1 cup walnuts and pour batter into prepared pan.
- Sprinkle remaining walnuts over the top and bake for 60-65 minutes, or until a toothpick inserted in center comes out clean. Cool in pan.
Glaze
- Mix ingredients in a small saucepan. Bring to boil over medium-high heat. Reduce heat and simmer 10 minutes. Cool 3 minutes and pour 1/2 of glaze over hot cake, (still in pan). Let stand for 30 minutes and remove from pan to cool completely. Cover.
- Next day, reheat the other 1/2 of glaze and brush over cake and cool before covering.Serve with shipped cream sweetened with pure maple syrup and sprinkle a little pumpkin pie spice over top.