Baking with alcohol saw a resurgence of interest in the ’50s and ’60s in recipes like Bananas Foster. I used whiskey instead of rum in this recipe to add a twist to the cake, but you could stick to the traditional version with light rum (a common ingredient in baked goods in the ’40s and ’50s), experiment with an amber rum for a sweeter flavor, or try a spiced rum for the holidays. Feel free to play around.
- Yield: 10 to 12 (1 cake)
- 1 (8-ounce) package chopped walnuts
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup cinnamon whiskey
- 3 cups all-purpose flour
- 1 (3.4-ounce) package instant vanilla pudding mix
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Preheat the oven to 350°F. Generously spray a standard 10-inch Bundt pan with cooking spray.
- Fill the bottom of the Bundt pan with walnuts.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed. Stir in the vegetable oil, eggs, vanilla, and whiskey. Add the flour, pudding mix, baking powder, baking soda, and salt and stir until blended. Pour the batter into the Bundt pan on top of the walnuts.
- Bake for 55 to 60 minutes until a toothpick inserted into the center of the cake comes out clean. Let cool completely before inverting. Cut into slices and serve.