Diva Tasting: Diva Tasting: Whiskey Cake…

Founding Fathers Favorite-By George, Washington that is…

Whiskey Cake


1 (18.25-Ounce) Package Butter Cake Mix, Batter Prepared According To Package Directions

½ Cup Dry Cranberries

1 Cup Chopped Pecans Dusted With Flour

1 Teaspoon All-Purpose Flour

¼ Cup (1/2 Stick) Butter

½ Cup Sour Cream Added To Cake Batter

½ Cup Sugar

½ Cup Whiskey


Preheat oven to 350 degree F. Coat a Bundt pan with cooking spray.

In a small bowl, combine Cranberries, pecans, and flour; mix until Cranberries and pecans are thoroughly coated then stir them into the cake batter.

Pour batter into Bundt pan and bake 32 to 35 minutes, or until a wooden toothpick inserted in center comes out clean.

In a small saucepan, combine butter, sugar, and whiskey, and bring to a boil over medium-high heat; let boil 5 minutes, stirring occasionally.

Using a fork, poke holes in top of cake and pour syrup over cake.

Let cool in pan about 15 minutes then remove to a wire rack to cool completely before cutting.


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