butter cake

*This post is sponsored by West Fork Whiskey. All opinions are my own.

 

Let’s start this post off by saying, I am a dessert maker, not eater. While I enjoy dessert, I just want a few bites. (I’d rather have a big plate of cheese fries or a salty snack.)  I typically might have one serving and force feed the rest to my Dad, Aaron or co-workers.

However- this cake. . .  well, it takes the cake. I first had this cake about 9 years ago. One of my regulars at the bar would bring an entire cake in for us bartenders. I may or may not have been the first to take the cake, cut half off and hide it all for myself. I literally would eat the entire half I hid. . . in one evening. It’s that good. It doesn’t really look like anything special- but let me impress upon you- YOU NEED TO MAKE THIS.

Also, I would like to say: I despise  (well maybe not despise-  but it’s a pet peeve) people who use box cake mixes and then say “oh, this is home made”. No it is not, not really . So- this is my disclaimer. This cake IS made with a box mix. However, it is so good I’m not ashamed to share it. Just this once.

 Cake Ingredients:

• 3/4 c chopped pecans
• 1 box Duncan Hines Butter Recipe cake mix
• 1 box vanilla Jello pudding and pie filling
• 1/2 c “the Colonel” West Fork Bourbon Whiskey
• 1/2 c vegetable oil
• 1/2 c water
• 4 eggs

1.  Sprinkle pecans in bottom of greased bundt pan.
2. Combine dry cake ingredients. Then add oil, water and rum.
3. Beat on high for 3-5 minutes until most clumps are gone. Pour over pecans in bundt pan.
4. Bake at 350 degrees F for 45 minutes, or until toothpick comes out almost clean. Don’t overcook- keep your eye on it!
5.   Let cake completely cool.

Hot Buttered Rum Sauce Ingredients:

• 1 stick unsalted butter
• 1 c sugar
• 1/4 c water
• 1/4 c rum

1. In sauce pan, add water and butter. Whisk continuously as butter melts.  Add sugar and rum. Continuously whisk until frothy.
2.  Poke holes all over the COOLED cake.
3.  Pour the hot buttered rum mixture down the sides of the cake in the pan, and all over cake. (This will look like there is too much sauce- but use it all! Don’t skimp on the sauce! This is what makes this cake AMAZING!)

**You may even need to continue poking holes in the cake after you pour the hot bourbon mixture over top, this will ensure that the sauce is evenly distributed throughout the body of the cake. 

Let cake sit for at least an hour before you invert it. This cake is so. .  moist (it killed me to just type that) but really there’s no other way to describe it. I’m so glad I found the recipe in my email inbox from Ruth all those years ago! I plan on making it one of my holiday staples!  I hope you enjoy it as much as I do!

West Fork Whiskey is locally owned and operated in Indianapolis, Indiana. All of their mashes are made from Indiana grown  products. You can check them out here: West Fork Whiskey.

Where to buy West Fork Whiskey

 

*Ruth’s original recipe contained Spiced rum which can be substituted for Bourbon if desired.