Tony Lanunza and Chris Poeschel with the Brooklyn Baking Barons stop by the DelmarvaLife kitchen to make their famous Honey Whiskey Cake.
HONEY WHISKEY CAKE RECIPE:
1 package yellow cake mix
3/4 ounces box instant vanilla pudding
2/3 cup vegetable oil
1/4 cup American whiskey
1/2 cup milk
4 eggs
1 teaspoon vanilla
3 tablespoons honey
Glaze
1 1/2 sticks butter (3/4 cup)
1 1/2 cup sugar
1/4 cup water
1/2 cup American whiskey
3 tablespoons honey
Step-by-step directions:
For Cake: preheat oven to 325ºF. Grease with butter and dust with flour a mini bundt pan.
In the bowl of a stand mixer, add the yellow cake mix, instant vanilla pudding, vegetable oil, whiskey, milk, eggs, vanilla, honey and mix to combine. Divide batter between mini bundts and bake for 20-25 minutes until an inserted toothpick comes out clean.
Remove from the oven to a baking rack and allow to cool completely.
For Glaze: in a medium saucepan add the butter, sugar and water and heat over medium heat. Bring to a boil and allow simmer until the sugar is dissolved. Turn off the heat, add whiskey and mix to combine. Return the saucepan to the heat and allow to boil for 30 seconds. Remove from heat again, add the honey and stir to combine.
Using a skewer, poke holes in the bottom of the cakes and pour 2 tablespoons of glaze on the bottom or enough to cover the bottom evenly. After the glaze soaks, turn the cakes out onto parchment and brush remaining glaze on the tops of the cake.
