Directions:
- Preheat the oven to 350°F.
- Coat a Bundt pan with nonstick cooking spray.
- In a small bowl, combine the raisins, pecans, and flour; mix until the raisins and pecans are thoroughly coated, then stir them into the cake batter.
- Pour batter into the Bundt pan and bake for 32 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean.
- In a small saucepan, combine the butter, sugar, and whiskey and bring to a boil over medium-high heat; let boil for 5 minutes, stirring occasionally.
- Using a fork, poke holes into the top of the cake and pour the syrup over the cake.
- Let cool in the pan for about 15 minutes, then remove to a wire rack to cool completely before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.78 Kcal (1636 kJ) | ||
| Calories from fat | 248.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.65g | 43% | |
|---|---|---|---|
| Cholesterol | 76.63mg | 26% | |
| Sodium | 90.11mg | 4% | |
| Potassium | 177.86mg | 4% | |
| Total Carbs | 35.35g | 12% | |
| Sugars | 22.29g | 89% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 4.36g | 9% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 74.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 317.08 Kcal (1328 kJ) | ||
| Calories from fat | 201.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.44g | 43% | |
|---|---|---|---|
| Cholesterol | 62.18mg | 26% | |
| Sodium | 73.12mg | 4% | |
| Potassium | 144.32mg | 4% | |
| Total Carbs | 28.68g | 12% | |
| Sugars | 18.08g | 89% | |
| Dietary Fiber | 1.7g | 8% | |
| Protein | 3.54g | 9% | |
| Vitamin C | 0.9mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 6% | |
| Calcium | 60.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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