I made this cake for Pentecost (the “birthday” of the Christian church). Our church celebrates Pentecost with 12 cakes, one for each month; this year, each month also had an assigned saint. With my recent deep dive into my Scottish heritage, I chose Andrew, patron saint of Scotland, and April for our anniversary. I bought a wee dram of authentic Johnnie Walker Red to make this cake. Aye, blasta!
- 1 boxed yellow cake mix
- 1 small boxed vanilla pudding mix
- 4 eggs
- 1/4 cup vegetable oil
- 1/4 cup melted butter
- 1/4 to 1/2 cup Scotch whiskey
- 1/4 to 1/2 cup water (for 3/4 total liquid)
- 1/2 to 1 cup chopped walnuts or pecans
- 1/2 cup brown sugar
Grease and flour Bundt pan. Sprinkle nuts in bottom, followed by brown sugar. Mix all other ingredients together until smooth and pour into pan. Bake at 325⁰ for 45-60 minutes; do not overbake. Allow to cool until pan can be handled; turn out onto plate and cool until ready to serve.
The Soup Diva 