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    Bourbon Custard Cake

    Source of Recipe


    List of Ingredients

    1 (18.25 oz.) box yellow cake mix
    1 small box instant vanilla pudding
    4 eggs
    1 C. vegetable oil
    1 C. milk
    1/4 C. bourbon
    1/2 C. blanched almonds, chopped

    1/2 C. bourbon
    1/4 C. butter
    1/4 C. granulated sugar
    1/3 C. sliced almonds
    1/3 C. pecan halves


    Beat cake mix, pudding, eggs, oil, milk and 1/4 cup bourbon until blended and smooth. Stir in almonds. Pour into a 10-inch tube pan. Bake 50 minutes at 350F.

    Cool in pan on wire rack 20 minutes. Remove cake, set on rack. Prepare glaze.

    Glaze: Heat 1/4 cup bourbon, butter and sugar until smooth. Brush glaze over warm cake until all is absorbed into cake. Cool completely.

    To store: Cut cheesecloth to cover cake. Pour remaining 1/4 cup bourbon over cheesecloth and saturate completely. Line airtight container with cheesecloth. Wrap cake in cloth. Store tightly covered in refrigerator at least 3 days. Decorate with almond slices and pecan halves before serving.




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