Lusty Limoncello Bundt Cake

Limoncello Bundt Cake

2008 Limoncello Bundt Cake Photo by Carroll Pellegrinelli,

Ratings
(8)
  • Total: 85 mins
  • Prep: 25 mins
  • Cook: 60 mins
  • Yield: 12 - 16 servings
Nutritional Guidelines (per serving)
293 Calories
18g Fat
30g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12 - 16 servings
Amount per serving
Calories 293
% Daily Value*
Total Fat 18g 22%
Saturated Fat 4g 19%
Cholesterol 60mg 20%
Sodium 462mg 20%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 13%
Protein 6g
Calcium 87mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

I mailed this Limoncello Bundt Cake to my in-laws for their Christmas celebration. They said it arrived perfectly intact and tasted fabulous. This is one of those cakes that taste better the longer they sit. The only problem is keeping other people’s hands off of it.

Ingredients

  • 18 ounce white, yellow or lemon cake mix
  • 4 serving-sized instant lemon or vanilla 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

Steps to Make It

  1. Gather the ingredients.
  2. Preheat the oven to 325 F. Grease and flour a 12-cup Bundt cake pan. Combine the cake and pudding mixes with the eggs, 1/2 cup water, oil (or melted butter) and 1/2 cup limoncello. Mix the ingredients with an electric mixer for at least 2 minutes. Carefully pour into the prepared pan. Bake the cake for 1 hour. Cool in pan on a wire rack for 20 minutes. Remove the cake from the pan to complete cooling on a wire rack.
  3. Once the cake is completely cool, move it to a serving plate. Use a meat fork, or a kabob skewer to poke holes all over the cake. In a small sauce pan, melt the butter with the remaining water and sugar. Bring the butter mixture to a boil and boil it for 5 minutes. Remove your pot from the heat and stir in the remaining limoncello. Carefully pour the glaze over the top of the cake. If necessary, use a pastry brush to brush on any of the glaze overflow. Immediately sprinkle almonds on top of the cake. Store the Limoncello Bundt Cake in an airtight container.

    Notes in the Margin

    Bundt cakes are the perfect treat for mailing. Here are some simple tips to help you get your cake there safely.

    This cake also freezes beautifully. Wrap it in plastic wrap. Then, put it in a resealable plastic bag or a container. You could even freezes pieces of it to enjoy at a later date. To defrost the cake, be sure to unwrap it while it’s still frozen.

    More Bundt Cakes Recipes to Enjoy:

    You can serve this for dessert or you can serve it for a nice treat with your afternoon coffee. That blueberry and orange combination Is quite tasty.

    Bountiful Blackberry Bundt Cake
    This Bundt cake is made with blackberry gelatin and blackberry wine for a double punch of blackberry goodness. Add a few blackberries for decoration and you’ve tripled the goodness.