This is a great finish to your traditional Corned Beef and Cabbage Dinner. Be ware, it really packs a punch!
Course: Dessert
Keyword: Boozy Cake, Boozy Dessert, Bundt, St. Paddy's Day Fare, St. Patrick's Day Food
Equipment
Bundt Cake Pan
Ingredients
1 pkgspice cake mix with pudding
1pkginstant vanilla pudding mix(3.4 oz)
3/4 cupwhole milk
3/4cupwhiskey
1/2cupcanola oil
4jumboeggs
1 1/3cupscoarsely chopped walnutsdivided
Glaze
1cupgranulated sugar
1/2cupbutter
1/2cupwhiskeyor to taste
1tspwater
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.