Penny's Whiskey Cake Recipe - Allrecipes.com
Penny's Whiskey Cake Recipe
  • READY IN hrs

Penny's Whiskey Cake

Recipe by  

"Although most of the alcohol cooks out of this cake, there's still a distinct whiskey flavor."

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Ingredients Edit and Save

Original recipe makes 1 10-inch Bundt cake Change Servings
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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Sprinkle the walnuts evenly in the bottom of the prepared pan.
  2. 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. Pour the batter over the nuts in the pan.
  3. Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. 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. Poke holes all over the top of the cake with a toothpick.
  4. To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. 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. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 10 mins
  • READY IN 2 hrs 30 mins

Footnotes

  • Cook's Note
  • I've used Jack Daniel's ®, Southern Comfort ®, and Crown Royal ® with success.
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2010

Not sure why Allrecipes made the removal of the cake from the pan so complicated. ALL I do is let the cake cool about 5 minutes, put a plate or platter on top, then flip it and it falls right out.

 
Most Helpful Critical Review
Dec 27, 2010

If you enjoy the flavor of Whiskey you still may not enjoy this cake. My husbands cocktail of choice is Dt. Coke and Maker's and he did not like this cake. It had a bitter aftertaste.

 
Sep 07, 2010

Thank you Penny for posting your recipe, Ive been making versions of this cake for years. One of my favorites is to use a white or yellow cake mix and Chambord ~ I also stir a handful of fresh or frozen raspberries into the cake batter. I've made this cake using a pineapple cake mix, well drained pineapple tidbits and pineapple rum. I've also made it using a devils food or a fudge chocolate cake mix, a handful of chocolate chips and then use Kahlua as the liquor... they're all over the top delicious!!! Hmmm, I was just wondering what a lemon cake with lemoncello would taste like or an orange cake with Grand Marnier?? The possibilities are endless!! Thanks again :)

 
Sep 10, 2010

This is the same recipe I use for a rum cake and it always is fantastic. Just replace the whiskey with a good quality rum and people will beg for more.

 
Apr 14, 2011

I have made this cake SO many times and thought maybe I should finally review it. It is DEEELICIOUS! I make 2 versions: this one to the letter and then a chocolate version... just use chocolate cake and chocolate pudding and add 1/3 cup instant dry coffee to mix...follow Penny's directions and this is always a hit! The cake is ALWAYS gone within 10 minutes, so double up on the recipe!

 
Sep 07, 2010

I use spice cake mix, pistachio pudding, and Texas pecans.

 
Jul 23, 2010

Delicious! The whiskey goes very well with the vanilla from the pudding. The pudding makes this very moist and fluffy. Baking time is way overstated - I think mine was in for 30 minutes.

 
Sep 07, 2010

I'm not a big whiskey fan, so the next time I made it with Captain Morgan's Spiced rum and pecans instead of walnuts. Really good!

 

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Nutrition

  • Calories
  • 577 kcal
  • 29%
  • Carbohydrates
  • 62.6 g
  • 20%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 29.8 g
  • 46%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 530 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Penny
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