This cake contains an eyebrow raising 1/2 of a fifth of whiskey. I used Makers Mark. My recipe is heavily based on one in the 'Bundt Classics' cookbook which I recommend even though a bunch of the recipes call for boxed cake mix which is where I draw the line when it comes to baking. Here's the link. I seem to only get reliable bundt cakes when I use nonstick spray with flour in it and I'm pretty much to the point that I'm going to make something else if I don't have that. My bundt cakes always take a lot longer than the recipes indicate-- I think it's my oven-- so keep an eye on yours and make sure you don't take it out to early because then it'll be raw in the middle and it will never unmold.
3 1/2 cups all purpose flour
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp cloves
2 cups butter
2 cups sugar
1/2 tsp salt
8 eggs
1 cup bourbon + 1/2 cup for drizzling
1 tsp vanilla
1 8oz bag chopped walnuts
Oven to 325
Whisk flour, nutmeg, cinnamon and cloves together in a bowl and set aside.
Cream butter and sugar carefully
Add eggs (1 at a time) and salt
Slowly add 1 cup bourbon and vanilla
Add walnuts
Put into greased and floured bundt pan
Bake 65-75 minutes or much longer.
Let cool for ten minutes and unmold
Slowly brush or spoon reserved 1/2 cup of bourbon onto cake.
Wrap carefully and set in a cool dark place for at least a couple of days but better yet a week.
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