📝 About This Recipe
Deep in the heart of the Blue Ridge Mountains, this legendary cake has been a celebratory staple for generations, utilizing the region's most famous illicit spirit to create an incredibly moist and aromatic crumb. This recipe yields a buttery, golden bundt cake infused with the kick of corn liquor and the warmth of toasted pecans, finished with a boozy glaze that soaks deep into the sponge. It is a true taste of mountain heritage—bold, sweet, and spirited—perfect for a gathering where stories are shared and memories are made.
🥗 Ingredients
The Cake Batter
- 3 cups All-purpose flour (sifted)
- 2 cups Granulated sugar
- 3.4 ounces Instant vanilla pudding mix (one standard box)
- 2 teaspoons Baking powder
- 1/2 teaspoon Kosher salt
- 1 cup Unsalted butter (softened to room temperature)
- 1/4 cup Vegetable oil (for extra moisture)
- 4 Large eggs (at room temperature)
- 1/2 cup Whole milk
- 1/2 cup Moonshine (unflavored corn liquor, 80-100 proof)
- 2 teaspoons Vanilla extract (pure extract preferred)
The Nut Crust
- 1 cup Pecans (finely chopped and lightly toasted)
- 1 tablespoon Brown sugar (packed)
Moonshine Butter Glaze
- 1/2 cup Unsalted butter
- 1 cup Granulated sugar
- 1/4 cup Moonshine
- 1/4 cup Water
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Generously grease a 10-inch Bundt pan with butter or shortening, ensuring every crevice is coated, then dust lightly with flour.
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2
In a small bowl, toss the chopped toasted pecans with one tablespoon of brown sugar. Sprinkle this mixture evenly into the bottom of the prepared Bundt pan.
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3
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, granulated sugar, instant vanilla pudding mix, baking powder, and salt until well combined.
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4
Add the softened butter and vegetable oil to the dry ingredients. Mix on low speed until the mixture resembles coarse sand.
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5
Increase the mixer speed to medium and add the eggs one at a time, beating well after each addition to ensure the batter stays emulsified.
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6
In a separate measuring cup, stir together the milk, 1/2 cup moonshine, and vanilla extract.
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7
With the mixer on low, gradually pour the liquid mixture into the batter. Once incorporated, increase speed to medium-high and beat for 2 minutes until the batter is smooth and pale.
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8
Pour the batter into the prepared Bundt pan over the pecans, smoothing the top with a spatula.
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9
Bake for 55 to 65 minutes, or until a long wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
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10
While the cake is baking, prepare the glaze. In a small saucepan, combine 1/2 cup butter, 1 cup sugar, 1/4 cup moonshine, and 1/4 cup water.
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11
Bring the glaze to a gentle boil over medium heat. Boil for exactly 3 minutes, stirring constantly, until the sugar is dissolved and the glaze is slightly thickened. Remove from heat.
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12
Once the cake comes out of the oven, leave it in the pan. Use a skewer to poke holes all over the bottom (now the top) of the cake.
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13
Slowly pour about three-quarters of the hot glaze over the warm cake while it is still in the pan. Allow the cake to sit for 20-30 minutes to absorb the liquid.
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14
Invert the cake onto a serving plate. Brush the remaining glaze over the top and sides of the cake, allowing it to soak into the pecan crust.
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15
Allow the cake to cool completely before slicing. This cake actually tastes better the next day as the moonshine mellows and the flavors meld.
💡 Chef's Tips
For the best flavor, use a high-quality 'legal' moonshine or a high-proof bourbon if moonshine is unavailable. Do not overbake; the pudding mix keeps the cake moist, but too much time in the oven will dry out the delicate crumb. If you are sensitive to alcohol, boil the glaze for an extra 2 minutes to cook off more of the ethanol, though the flavor will remain. Make sure your eggs and milk are at room temperature to prevent the batter from curdling during the mixing process. To ensure a clean release from the Bundt pan, use a 'baker's spray' that contains flour or a homemade paste of equal parts flour, oil, and shortening.
🍽️ Serving Suggestions
Serve with a dollop of lightly sweetened whipped cream to balance the boozy bite. A side of warm, cinnamon-stewed apples pairs beautifully with the Appalachian flavors. Pair a slice with a strong cup of black chicory coffee or a glass of cold milk. For an adult-only treat, serve alongside a small neat pour of the same moonshine used in the recipe. Garnish with a few extra whole toasted pecans and a light dusting of powdered sugar.