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Harvest Celebration Cake

May 2, 2011
By: Catherine Merlo, Dairy Today Western and Online Editor google + 

Set oven at 325 degrees
 
Cake:
1 cup chopped toasted pecans or walnuts
1 18.5 ounce yellow cake mix
1 3.75 ounce instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup whiskey
 
Grease and flour bundt or tube pan. (This recipe can be made in a plain tube pan, but baking in a bundt pan gives it a lovely shape.) Sprinkle nuts in the bottom of the pan. Combine remaining ingredients and beat 2 minutes on high. Pour into pan and bake 1 hour. Cool in the pan and invert onto plate.
 
Glaze:
1 Stick butter
1/4 cup water
1 cup sugar
1/2 cup whiskey (optional)
 
Melt butter in saucepan. Stir in water and sugar and boil 5 minutes, stirring constantly. Remove from heat and stir in whiskey. Prick several holes in top of cake with a toothpick. Use a brush or spoon to drizzle glaze over the cake.

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RELATED TOPICS: Field Food, Cake recipes

 
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