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Bourbon Custard Cake




  • 1 (18.25 ounce) box yellow cake mix
  • 1 small box instant vanilla pudding
  • 4 eggs
  • 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


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

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