Bourbon Custard Cake
Source of Recipe
List of Ingredients
1 (18.25 oz.) box yellow cake mix
1 small box instant vanilla pudding
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 350ºF.
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.