Pistachio Whiskey Cake
Submitted by renota
A moist Bundt cake blending vanilla mix with pistachio pudding and whiskey, studded with cherries, walnuts, and chocolate chips. Topped with a simple vanilla glaze.
YIELD
12 servingsPREP
15 minCOOK
1 hrsREADY
1¾ hrsChef Tips
- Pat cherries dry to prevent excess liquid from softening the cake.
- Check for doneness at 50 minutes, as alcohol can affect baking time.
- Toast walnuts lightly for deeper flavor (350°F for 5-7 minutes).
- Ensure Bundt pan is well-greased, especially in crevices, to avoid sticking.
Optional Variations
- Swap whiskey for bourbon or dark rum for a different flavor profile.
- Use pecans instead of walnuts for a sweeter crunch.
- Replace chocolate chips with white chocolate or butterscotch chips for variety.
- Add ½ teaspoon almond extract to batter for a nuttier note.
Ingredients
Glaze
Directions
- Preheat oven to 350°F (180°C). Grease and flour a Bundt pan thoroughly to prevent sticking.
- In a large bowl, prepare cake mix with eggs and oil as per package instructions, but use ½ cup water and ¾ cup whiskey as the liquid. Mix until smooth.
- Blend in pistachio pudding mix.
- Gently fold in chopped cherries, walnuts, and chocolate chips.
- Pour batter into prepared pan. Bake 50-60 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- For glaze: Beat powdered sugar, butter, vanilla, and milk until smooth. Drizzle over cooled cake.
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