My C-section was originally scheduled for today. But during my weekly ultrasound last Monday I was rescheduled for that very day!! So our Bean is 1 week old. It’s so crazy to me to think about. Crazy!!
So since my C-section had originally been scheduled for today I tried to pick a recipe to make that felt celebratory for me from the blog I was assigned for this month’s addition of Secret Recipe Club. This month I was assigned Shari’s blog My Judy The Foodie. Shari has a great wide selection of recipes ranging from Apple Butter to Zucchini Cheese Frittata.
Well, I had so much fun going through the different recipes to pick from since I was specifically on the look out for a certain kind of recipe. And then I found it…
I decided to make the Bourbon Nut Cake that Shari’s mother Judy used to make. I figured it was a perfect recipe to make since 1) it was cake 2) there was bourbon in it (!!!) 3) it was a recipe from Judy, who Shari named her blog after.
I can’t say enough good things about this cake. It is light, airy and packed full of nuts. Plus, we can’t forget the bourbon in and on top of the cake. The cake kinda reminded me of a donut, at least in texture. I could not get enough of this cake. Oh man, was trouble… but I was 37 weeks pregnant while I was enjoying slice after slice so I got to use ‘the baby wanted it’ excuse!! ha!!
Bourbon Nut Cake
For the cake
- 1 box Duncan Hines Classic Yellow Deluxe Cake Mix (16.5 oz)
- 1 box Jello Instant Vanilla Pudding (5.1 oz)
- ¼ teaspoon grated nutmeg
- 4 large eggs
- ½ cup Bourbon
- ½ cup water
- ½ cup oil
- 2 cups chopped pecans or walnuts
For the glaze
- 1 cup powdered sugar
- 1 Tablespoon butter
- 1 Tablespoon bourbon
- 1-2 Tablespoons milk
To make the cake:
- Preheat oven to 350 degrees.
- Grease a bundt pan and sprinkle 1/2 cup of nuts into the bottom of the pan.
- Mix together all of the ingredients, except the remaining nuts. Beat on high for about 2 minutes until it is thick.
- Add the remaining 1 1/2 cups nuts and mix again.
- Evenly pour into the prepared pan and bake about 1 hour until toothpick comes out clean.
- Cool 10 minutes and then invert to cool.
To make the glaze
- Whisk together the sugar, butter, Bourbon and 1 tablespoon of milk. If the glaze is too thick, add more milk.
- Drizzle over top cake after it has cooled.
Sourced from My Judy The Foodie
Check out my previous 2 years of Secret Recipe Club Posts.
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