Serves: 5
Total Calories: 1,123

* See note below.
1 1/3 cups pecans chopped
1 (18-ounce) package yellow (lemon) cake mix with pudding
1/2 cup bourbon whiskey
1/2 cup water
1/3 cup vegetable oil
3 eggs
2 teaspoons almond extract
1 teaspoon vanilla extract
1 cup light corn syrup
1/4 cup butter or margarine
1/3 cup bourbon whiskey

* Just before serving, you can dust the top with powdered sugar and press pecan halves gently into the top. Preheat oven to 350°. Grease and flour a 10-inch fluted tube pan. Sprinkle 1/3 cup of the nuts in bottom of pan set aside.

In a large mixer bowl, place cake mix, 1/2 cup bourbon, water, oil, eggs, almond extract and vanilla. At low speed, beat just until moistened. Beat at high speed for 2 minutes, scraping occasionally. At low speed, fold in remaining 1 cup pecans just until blended. Pour into pan.

Bake for 45 to 55 minutes or until a wooden pick inserted 2 inches from outer edge comes out clean. Cool on a wire rack for 15 minutes.

Meanwhile, in a small saucepan over medium heat, bring corn syrup and butter to a boil, stirring constantly until butter melts and mixture is blended. Remove from heat. Stir in 1/3 to 1/2 cup bourbon. Keep warm over very low heat.

Invert cake onto a waxed paper-lined plate. Poke holes in cake with a long wooden pick or skewer. Brush on half of the warm glaze. Poke and glaze again using all remaining glaze. Let stand until cake has absorbed glaze. Remove waxed paper. When cooled, cover lightly with foil and store in a cool place up to 2 days.

High Altitude Adjustments: At 6,000 feet, add 2 tablespoons all-purpose flour before mixing.

Purchase an interesting and inexpensive one-of-a-kind plate at a secondhand shop. Wrap with plastic wrap and add a gift tag saying, "Good served with whipped cream."

Nutritional Facts:

Serves: 5
Total Calories: 1,123
Calories from Fat: 475

More Recipes from the More Gifts From Your Kitchen Cookbook:
Bourbon Pecan Cake
Soaking A Fruitcake