Diane's Home Cookin 4.8
Chapter: Cakes,mixes

Lemon Crumb Cake
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1 yellow or lemon cake mix
1 pkg. instant lemon pudding
4 Large eggs
1 c. whole milk
1/4 c. whiskey or lemonade
1/2 c. vegetable oil
1 tbsp. grated lemon peel

1 c. chopped pecans
2 tsps all purpose flour
1 tbsp. fresh grated lemon peel

1/2 c. whiskey or lemonade
1/2 c. sugar
1/4 c. unsalted butter or margarine
. Preheat oven to 350°F. Generously butter 10- to 12-cup Bundt pan; dust with
flour.

Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then
milk, 1/4 cup whiskey, oil and lemon peel.

Mix nuts & second tbsp fresh grated peel with flour in small bowl;
sprinkle evenly over bottom of prepared pan.Gently pour batter in.

Bake cake until tester inserted near center comes out clean, about 50
minutes. Set pan with cake on rack while preparing glaze.

Stir sugar, butter and remaining 1/2 cup whiskey in heavy small saucepan
over medium-low heat until butter melts, sugar dissolves and syrup bubbles,
about 5 minutes. Spoon hot syrup over cake. Cool cake completely in pan.
Turn cake out of pan. (Can be made 2 days ahead. Cover and store airtight at
room temperature.)

Servings: 12