Directions:
- Preheat oven to 350°F. Generously butter 10- to 12-cup Bundt pan; dust with flour.
- Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk, 1/4 cup whiskey, oil and lemon peel. Mix nuts with flour in small bowl; mix into batter. Transfer to prepared pan.
- Bake cake until tester inserted near center comes out clean, about 50 minutes. Set pan with cake on rack while preparing glaze.
- Stir sugar, butter and remaining 1/2 cup whiskey in heavy small saucepan over medium-low heat until butter melts, sugar dissolves and syrup bubbles, about 5 minutes. Spoon hot syrup over cake. Cool cake completely in pan. Turn cake out of pan. (Can be made 2 days ahead. Cover and store airtight at room temperature.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 550.78 Kcal (2306 kJ) | ||
| Calories from fat | 269.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.95g | 46% | |
|---|---|---|---|
| Cholesterol | 67.47mg | 22% | |
| Sodium | 444.33mg | 19% | |
| Potassium | 172.24mg | 4% | |
| Total Carbs | 68.05g | 23% | |
| Sugars | 21.07g | 84% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 7.16g | 14% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 157.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 391.46 Kcal (1639 kJ) | ||
| Calories from fat | 191.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.29g | 46% | |
|---|---|---|---|
| Cholesterol | 47.95mg | 22% | |
| Sodium | 315.81mg | 19% | |
| Potassium | 122.42mg | 4% | |
| Total Carbs | 48.36g | 23% | |
| Sugars | 14.98g | 84% | |
| Dietary Fiber | 1.62g | 9% | |
| Protein | 5.09g | 14% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 1mg | 8% | |
| Calcium | 112.2mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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