LEMON WHISKEY BUNDT CAKE

l pkg. yellow cake mix
l pkg. instant lemon pudding mix
4 large eggs
l cup milk (do not use low fat or non fat)
3/4 cup whiskey
l/2 cup vegetrable oil
l tbsps. grated lemon peel
l cup chopped pecans
2 tsps. flour
l/2 cup sugar
l/4 cup butter
Preheat oven 350. Generously butter l0 to l2 cup bundt pan, dust with flour. Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk, l/4 cup whiskey, oil and lemon peel. Mix nuts with flour in small bowl; mix into batter. Transfer to prepared pan. Bake cake until tester comes out clean, about 50 mins. Set pan with cake on rach while preparing glaze. Stir sugar, butter and remaining l/2 cup whiskey to heavy small sacuepan over med-low heat until butter melts, sugar dissolves and syrup bubbles, aobut 5 mins. Spoon hot syrup over cake. Cool cake completely in pan. Turn cake out of pan. (Can be made 2 days ahead. Cvoer an store airtight at room temp). Bon Appetit Jan. l998