Soused Irish Whiskey Orange Bundt Cake
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4.2
72 reviews
Good
Soused Irish Whiskey Orange Bundt Cake
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Super moist, this cake (with pudding in the mix) has Irish Whiskey in the batter and the luscious citrus scented syrup it's soaked in. I'd rather have this than green beer anytime!
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Ingredients
FOR THE IRISH WHISKEY ORANGE BUNDT CAKE:
- 2 cups all purpose flour
- ¾ cup brown sugar
- ¾ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 3.4 ounce box instant vanilla pudding not sugar free
- 8 tablespoons unsalted butter (one stick) at room temperature
- ½ cup vegetable oil
- 4 large eggs at room temperature
- ½ cup milk at room temperature
- ½ cup Irish whiskey (I used Jameson's)
- 2 oranges zested
- 2 teaspoons vanilla extract
- dusting of almond flour optional
FOR THE SOAKING SYRUP:
- 8 tablespoons unsalted butter
- ½ cup Irish whiskey
- ¼ cup orange juice (from one of the oranges you zested)
- 1 cup sugar
- ¼ teaspoon salt
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Instructions
FOR THE IRISH WHISKEY ORANGE BUNDT CAKE
- Make sure the oven rack is positioned in the center of the oven. Preheat the oven to 350°. Prepare a 10" bundt pan by spraying liberally with vegetable spray and dusting the interior with almond flour to coat. Tap out the excess crumbs and set aside.
- In a large bowl, combine the flour, sugar and brown sugar, baking powder, salt, vanilla pudding, butter and oil. Use a hand mixer (or stand mixer) to blend until well blended and mixture resembles sandy crumbs.
- Beat in the milk and eggs, scraping the bowl with a rubber spatula to assure that you're incorporating everything from the bottom and sides. Add the whiskey, vanilla and orange zest and mix well.
- Pour the cake into the prepared bundt pan and bake in the center of the oven for one hour or until a cake tester inserted into the cake comes out clean. Do not remove the cake from the pan.
FOR THE WHISKEY SYRUP:
- In a small saucepan, combine the butter, orange juice, sugar and whiskey. Bring to a boil, stirring occasionally, until the sugar dissolves. Reduce heat to a bubbly simmer and let it cook for 5-8 minutes or until the mixture is thick and syrupy. Remove from heat.
- With the cake still in the cake pan, use a wooden skewer to poke holes all over the cake. Pour the syrup over the cake in ¼ cup increments, letting it soak in before adding more. Use all of the orange whiskey syrup. Cover with plastic wrap and let sit overnight to distribute the syrup throughout the cake.
TO SERVE IRISH WHISKEY CAKE
- The next day, heat the oven to 350°. Heat the cake for 10 minutes in the oven to heat up the sticky syrup mixture to allow the cake to release from the pan. Invert the cake onto a cake plate. Serve with whipped cream if desired.
Nutrition Information
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Calories
413kcal
(21%)
Carbohydrates
47g
(16%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
13g
(65%)
Cholesterol
83mg
(28%)
Sodium
210mg
(9%)
Potassium
147mg
(4%)
Sugar
34g
(68%)
Vitamin A
485IU
(10%)
Vitamin C
10.6mg
(12%)
Calcium
59mg
(6%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 83mg | 28% |
| Sodium | 210mg | 9% |
| Potassium | 147mg | 3% |
| Sugar | 34g | 68% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 59mg | 6% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
72 reviews
Good
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