Today is black Wednesday. Isn’t this a really huge drinking day? Are you heading out for the bars tonight? I know that all the Chicago bars will be crazy. Unfortunately I’m going to miss out on all the bar fun this Black Wednesday. But I still wanted to celebrate the day before Thanksgiving with a very special cake…a cake soaked in liquor! While I enjoy a plain ‘ole cocktail as much as the next person (I’m partial to vodka), I also really love boozy cakes!
Our entire family instantly fell in love with this Spirits Cake. A close family friend, Mrs. Dawson, brought this cake to our recipe exchange party a couple of years ago. I remember her saying that it isn’t the prettiest cake, but it is delicious. I’m not even exaggerating when I say this is probably my all time favorite cake. It’s super moist because of all the Amaretto! You have to like Amaretto to like this cake, but who doesn’t love that sweet Italian Liquor? With that being said…make sure you use Disaronno, it’s the best!
Happy Black Wednesday! Happy Thanksgiving! Hope you all have a wonderful holiday enjoying life’s most important things: food and family! 
Here’s what you’ll need
Mix all of the cake ingredients together in a large bowl
Pour batter into a greased and floured bundt pan
While the cake is cooking you can make the glaze. Heat all the glaze ingredients in a small saucepan
Bake until a toothpick comes out clean
Pour 2/3 of the glaze over the hot cake, let it sit for 25 minutes
Flip it over onto a cake stand and drizzle with the remaining glaze
Yield: 1 bundt cake (serves 8-10)
Ingredients for Cake:
1 box yellow cake mix
1 ½ ounces Amaretto (use Disaronno)
1 small package instant vanilla pudding
1 cup milk
1 cup walnuts, chopped
½ cup vegetable oil
4 eggs
Ingredients for Glaze:
1 stick butter
¾ cup sugar
½ cup Amaretto (use Disaronno)
Directions
Preheat the oven to 325 degrees F. Grease and flour a bundt pan. Combine all of the cake ingredients and mix well. Pour batter into the prepared bundt pan. Bake for one hour, or until a toothpick inserted in the center comes out clean.
To make the glaze, melt the butter, sugar and Amaretto in a small sauce saucepan, or in a microwave safe bowl. Pour 2/3 of the glaze on top of the cake while cake is hot out of the oven and still in the bundt pan. Allow the cake to remain in the pan for 25 minutes soaking up the glaze. Carefully remove the cake from the bundt pan by flipping the bundt pan over onto a cake stand or flat plate. Drizzle with the remaining glaze.
Source: Friend of Live Love Pasta, Debbie Dawson
