Grandma Ann's Whiskey Cake
Why I Love This Recipe
When I was on my adventure for 4 months in McMinnville Oregon. I had a chance to meet my best friend Fellina's Grandma Ann. She is this wonderfully friendly and delightfully spirited person who you instantly fall in love with. I was cooking for Fellina's Mom and visiting with Grandma Ann. She had recently be diagnosis with lung cancer and was given only 8 months and in spite of that was a happy joyful person to be around. She had given me this recipe on one of our visit together. I will make it and eat it and think of her. She tried her best to beat it ! Today December 9th 2008 she lost her battle. She will be missed by many and we all know she is sleeping awaiting for Jehovah to awake her to a beautiful life here on earth ( Revelation 21:1-4 and Ecc 9:5 & Ps 146:4) She leaves behind a wonderful family and lots who love her. This recipe was found on the internet and I adjusted it alittle since Ann didn't really give me direction to the recipe. I hope all enjoy.
Ingredients You'll Need
Grandma Ann's Whiskey Cake
1 (18.25 ounce) package yellow cake
1 (3.4 ounce) package instant vanilla or French vanilla
1 cup Irish whiskey or bourbon, divided ( maybe more :P)
1/2 cup cooking oil
4 jumbo or extra large eggs, at room temperature
3/4 cup granulated sugar
1/4 cup butter or margarine
1/4 cup water
1 teaspoon lemon juice
Directions
In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey, and oil, add eggs and beat at medium speed until well blended, scraping down sides of bowl as necessary. Spoon into a greased and floured 10-inch Bundt pan. Bake in a preheated moderate oven (350 degrees F) for 45 minutes, or until a cake tester inserted into the cake comes out clean. When cake is almost done, prepare syrup.
Combine sugar, butter, water, and lemon juice in a small heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved. Remove from heat and stir in remaining whiskey or bourbon.
Turn cake out onto coolong rake under a cookie sheet. Let cake cool for 10 minutes, upside down for Bundt cake. Using a skewer make holes all over top and sides of hot cake. Drizzle syrup very slowly over cake, Bring foil up around cake and wrap securely. Cake may be served when completely cool, or store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months.