I mailed this Limoncello Bundt Cake to my in-laws for their Christmas celebration. They said it arrived perfectly intact and tasted fabulous.
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour, 25 minutes
Ingredients:
- 18 ounce white, yellow or lemon cake mix
- 4 serving-sized instant lemon or vanilla pudding mix
- 4 eggs
- 1/2 cup plus 2 tablespoons water, divided
- 1/2 cup vegetable oil
- 3/4 cup limoncello (lemon-flavored liqueur), divided
- 1/4 cup butter
- 1/2 cup sugar
- 1/2 cup lightly toasted sliced almonds
Preparation:
Preheat oven 325 degrees F. Grease and flour 12-cup Bundt cake pan. Combine cake and pudding mixes with eggs, 1/2 cup water, oil and 1/2 cup limoncello. Mix with electric mixer for at least 2 minutes. Pour into prepared pan. Bake for 1 hour. Cool in pan for 20 minutes. Finish cooling on wire rack.
Once cake is completely cool. Move to serving plate. Using meat fork, poke holes all over cake. In a small sauce pan, melt butter with remaining water and sugar. Bring to a boil and boil for 5 minutes. Remove from heat and stir in remaining limoncello. Carefully pour glaze over cake. If necessary, use a pastry brush to brush on any overflow of glaze. Immediately sprinkle almonds in top of cake. Store in an airtight container.
Once cake is completely cool. Move to serving plate. Using meat fork, poke holes all over cake. In a small sauce pan, melt butter with remaining water and sugar. Bring to a boil and boil for 5 minutes. Remove from heat and stir in remaining limoncello. Carefully pour glaze over cake. If necessary, use a pastry brush to brush on any overflow of glaze. Immediately sprinkle almonds in top of cake. Store in an airtight container.
