LEMON-WHISKEY BUNDT CAKE

LEMON-WHISKEY BUNDT CAKE

1 18.5-ounce package yellow cake mix
1 3.4-ounce package instant lemon pudding mix
4 large eggs
1 cup milk (do not use low-fat or nonfat)
3/4 cup whiskey
1/2 cup vegetable oil
1 tablespoon grated lemon peel
1 cup chopped pecans
2 teaspoons all purpose flour

1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter

Preheat oven to 350°F. Generously butter 10- to 12-cup Bundt pan; dust with
flour.

Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk,
1/4 cup whiskey, oil and lemon peel. Mix nuts with flour in small bowl; mix into
batter. Transfer to prepared pan.

Bake cake until tester inserted near center comes out clean, about 50 minutes.
Set pan with cake on rack while preparing glaze.

Stir sugar, butter and remaining 1/2 cup whiskey in heavy small saucepan over
medium-low heat until butter melts, sugar dissolves and syrup bubbles, about 5
minutes. Spoon hot syrup over cake. Cool cake completely in pan. Turn cake out
of pan. (Can be made 2 days ahead. Cover and store airtight at room
temperature.)

Serves 12.