WHISKEY BUNDT CAKE

Whiskey Bundt Cake image

Provided by Mercy

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) package yellow cake mix, batter prepared according to package directions
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/2 cup raisins
1/2 cup chopped pecans
1 teaspoon all-purpose flour
1/4 cup butter
1/2 cup sugar
1/2 cup whiskey

Steps:

Preheat the oven to 350°F.
Coat a Bundt pan with nonstick cooking spray.
In a small bowl, combine the raisins, pecans, and flour; mix until the raisins and pecans are thoroughly coated, then stir them into the cake batter.
Pour batter into the Bundt pan and bake for 32 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean.
In a small saucepan, combine the butter, sugar, and whiskey and bring to a boil over medium-high heat; let boil for 5 minutes, stirring occasionally.
Using a fork, poke holes into the top of the cake and pour the syrup over the cake.
Let cool in the pan for about 15 minutes, then remove to a wire rack to cool completely before cutting.