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Bourbon Custard Cake
1 (18.25 ounce) box yellow cake mix
1 small box instant vanilla pudding
1 cup vegetable oil
1 cup milk
1/4 cup bourbon
1/2 cup blanched almonds, chopped
1/2 cup bourbon
1/4 cup butter
1/4 cup granulated sugar
1/3 cup sliced almonds
1/3 cup pecan halves
Cake: Beat cake mix, pudding, eggs, oil, milk and 1/4 cup bourbon until blended and smooth. Stir in almonds.
Pour into a 10-inch tube pan.
Bake 50 minutes at 350 degrees F.
Cool in pan on wire rack 20 minutes.
Remove cake; set on rack. Prepare glaze.
Glaze: Heat 1/4 cup bourbon, butter and sugar until smooth. Brush glaze over warm cake until all is absorbed into cake. Cool completely.
To store: Cut cheesecloth to cover cake. Pour remaining 1/4 cup bourbon over cheesecloth and saturate completely.
Line airtight container with cheesecloth. Wrap cake in cloth.
Store tightly covered in refrigerator at least 3 days.
Decorate with almond slices and pecan halves before serving.
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