2 cups all-purpose flour (for gluten free use Bob’s Red Mill gluten free blend) or almond flour

½ teaspoon baking soda

½ teaspoon salt

1 (5.1 ounce) package instant French vanilla pudding mix (use the healthy kind)

3/4 cup brown sugar

3/4 cup granulated white sugar

1/2 cup butter, melted

½ cup water

4 eggs

1/2 cup whiskey (I like vanilla whiskey)

• Preheat oven to 325 degrees F
• Grease a 10-inch Bundt pan or tube cake pan
• Whisk the flour, baking soda, salt, pudding mix & both sugars together.
• In mixing bowl blend 1/2 cup water, 1/2 cup melted butter, eggs, and 1/2 cup whiskey and beat until well blended with an electric mixer, about 2 minutes, add dry ingredients and beat just until incorporated.  Pour the batter in the pan.
• Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, remove from pan and set on plate.
• Using a knife or skewer, poke holes all over the top of the cake.

Glaze:

1/2 cup butter

1/4 cup water

1 cup white sugar

1/2 cup whiskey

• Melt butter in a saucepan over low heat, then pour in water, sugar and whiskey. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes, then remove from heat and cool about 10 minutes.
• Pour glaze over cake slowly to get in all the holes and saturate the cake.

Frosting:

Not needed, but if desired whipped cream is best. If making a sheet cake to decorate quadruple the recipe and use buttercream frosting (4 sticks butter, 1 bag confectioners sugar and milk or whiskey until whipped.

• Can substitute apple juice for whiskey