Recipes

[Sparkle Babe]

This cake is a good one for the holidays. Should be called "Feel Good Cake", Hee! Hee! No, won't make you tipsy, just delightfully good.

BOURBON CAKE

Cake: 1/2 cup chopped nuts, such as pecans or almonds; 1 (18 1/2-oz) box Duncan Hines Golden Butter cake mix; 1 (3.4-oz) package instant vanilla pudding mix; 1/2 cup bourbon; 1/3 cup water; 1/2 cup vegetable oil; and 4 eggs.

Glaze: 1/4 cup water; 1/2 stick (1/4 cup) butter; 1/2 cup sugar; 1/4 cup bourbon

For the cake: Preheat oven to 325 degrees. Grease & flour a 12-cup Bundt pan. Sprinkle the nuts over the bottom of the pan. Combine cake mix, pudding mix, bourbon, water, oil & eggs in large bowl. Mix for 2 minutes with a mixer. Pour batter over the nuts in the pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake sit in the pan on a wire rack to cool while making the glaze.

For the glaze: Combine glaze ingrediens in a medium saucepan. Bring to a boil, lower heat, and simmer for 2-3 minutes.

After the cake has cooled for 10 minutes, poke holes in the cake with a toothpick. Pour the warm glaze over the cake; allow the cake to stand for 20-30 minutes for the glaze to soak in. Remove the cake from the pan and finish cooling. Wrap & store the cake in the refrigerator or freezer for 1-2 days before slicing & serving (this improves the flavor).