By Melissa ClarkUpdated Oct. 27, 2023Total Time1½ hours plus cooling timeRating5(2,884)NotesRead community notesA hearty spice-filled bundt cake made from grated apples and toasted nuts, then soaked in whiskey syrup, tastes like autumn and is great any time of year. Bundt cake, which is really just like an oversize muffin baked in a fancy pan, is easy to whip up. The booze bath helps keep it fresh, meaning you can bake it ahead and eat the leftovers for days as a snack. You also can serve it, toasted, with cream cheese for breakfast or brunch. If you soak it with bourbon, it will be sweeter and smoother; the rye will make it more tangy and brighter. But any liquor that you like will work, particularly the brown ones, which go with the warm flavors of nuts and spices. A small nip of the same spirit used in the cake would go well alongside it.Featured in: Bundt Cake Is Good (and They May Not Miss the Pie)Learn: Melissa Clark’s Thanksgiving or to save this recipe.Subscriber benefit: give...
