This is how I got my husband in the kitchen.
- Carbohydrate 40.71363 g
- Cholesterol 149.904 mg
- Fat 23.9512800104165 g
- Fiber 1.2956000328064 g
- Protein 9.2683 g
- Saturated Fat 2.93600075076718 g
- Serving Size 1 1 Serving (111g)
- Sodium 380.738 mg
- Sugar 39.4180299671936 g
- Trans Fat 1.60582875012677 g
- Calories 434 calories
Step-by-step
- Preheat Oven to 325(F)
- This recipe can be made in a plain tube pan but I prefer the design of the bundt panwhich now comes in all shapes and sizes.
- Grease and flour bundt or tube pan. 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.
- 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.
A deep golden crust encases a remarkably dense, moist crumb punctuated by the nutty crunch of toasted pecans or walnuts distributed evenly across the top. Baking this cake requires understanding how boxed cake formulations react when reinforced with instant pudding mix. Starch molecules from the pudding absorb free moisture during the two-minute high-speed beating phase, creating a heavier, pound-cake-like crumb structure rather than a standard airy sponge.
Preparing the pan demands thoroughness. Grease every crevice of a bundt or tube pan and dust it completely with flour so the toasted nuts sprinkled on the bottom adhere and release cleanly when inverted. Operating the oven at a moderate 325 degrees Fahrenheit ensures the exterior cooks at a rate that matches the dense interior, preventing the edges from burning before the center sets at the one-hour mark.
Applying the glaze is where most cooks fail. Pouring boiling sugar syrup directly onto a warm cake dissolves the crumb entirely. Boil the butter, water, and sugar mixture for precisely five minutes to reach the correct syrup consistency, remove it from the heat before whisking in the Irish whiskey to prevent alcohol flash-off, and pierce deep holes with a toothpick so the liquid permeates rather than puddles.
Walnuts serve as an effective 1:1 structural substitute if pecans are unavailable, maintaining the exact fat-to-protein ratio required for the bottom crust.
