Shelly's Recipe

LIMONCELLO BUNDT CAKE

Category: Cakes

1 box white cake mix
4 serving-sized instant lemon 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

Preheat oven 325. 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.