My mom is a great baker and always shows me tricks and tips to help perfect the most delicious dishes.  With apple harvesting being so big this time of year, she shared with me a delicious recipe I knew would taste amazing and get me good and liquored up.  My mom swears by her Cake Mix Doctor Cookbook and now I know why!  This recipe was so simple and a definite crowd-pleaser.  I have to say, I have never been a whiskey fan, I’d go as far as to say that I hate it but put it in a cake and boom- I’m licking the pan.  Does this make me a boozer?  If so, I’m okay with that.

(Two of the most important ingredients)

(I prefer to use an electric mixer on larger cake batters – it makes it much easier to get an even consistency)

(Of course I’m always adding more ingredients than called for.  On top of the fresh apples and pecans, we added raisins to this recipe)

(This recipe also calls for a regular cake pan but we decided to bundt it up.  It made it much more fun to share!)

(The Whiskey carries on into the glaze)

(The glaze should be a pretty thick consistency and you will want the cake to cool a bit before adding the glaze so it doesn’t tear the surface of the cake)

(The glaze will melt into the cake and then it’s ready to serve!)

This is a great Fall recipe that is extremely tasty.  Also, it’s easy to make which is a plus.  Who said boozin’ and bakin’ didn’t go together?! Not me, I just gave a spoonful of frosting to Chelsea about a half hour ago, I better go pick her up where I left her- face down, passed out on Market Street. This cake is that good.