Name: Soused Irish Whiskey Orange Bundt Cake Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 12 h 20 min
Cuisine: Irish
Ingredients: 2 cups all purpose flour; ¾ cup brown sugar; ¾ cup white sugar; 2 teaspoons baking powder; 1 teaspoon salt; 1 3.4 ounce box Instant Vanilla Pudding (not sugar free); 8 tablespoons unsalted butter (one stick, at room temperature); ½ cup vegetable oil; 4 large eggs (at room temperature); ½ cup milk (at room temperature); ½ cup Irish Whiskey (Jameson’s recommended); 2 oranges (zested); 2 teaspoons vanilla extract; dusting of almond flour (optional, for bundt pan); 8 tablespoons unsalted butter; ½ cup Irish Whiskey; ¼ cup orange juice (from one of the zested oranges); 1 cup sugar; ¼ teaspoon salt

Jump to Recipe

Introduction

This Soused Irish Whiskey Orange Bundt Cake is a moist, flavorful dessert perfect for special occasions or any time you want a touch of Irish charm. Infused with whiskey and fresh orange zest, it’s topped with a boozy syrup that makes every bite irresistible.

A slice of golden brown cake with a moist, crumbly texture sits on a white plate. On the top of the cake slice is a thin, twisted orange peel garnish. Next to the cake on the plate is a dollop of smooth white cream with small bits of orange zest sprinkled on it. A metal fork is placed next to the cake, and the background shows a blurred white plate with more cake and cream on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour
¾ cup brown sugar
¾ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 3.4 ounce box Instant Vanilla Pudding (not sugar free)
8 tablespoons unsalted butter (one stick), at room temperature
½ cup vegetable oil
4 large eggs, at room temperature
½ cup milk, at room temperature
½ cup Irish Whiskey (e.g. Jameson’s)
2 oranges, zested
2 teaspoons vanilla extract
Dusting of almond flour (optional)
8 tablespoons unsalted butter (for syrup)
½ cup Irish Whiskey (for syrup)
¼ cup orange juice (from one of the oranges)
1 cup sugar (for syrup)
¼ teaspoon salt (for syrup)

Instructions

Step 1: Position the oven rack in the center and preheat the oven to 350°F. Prepare a 10″ bundt pan by spraying it with vegetable spray and dusting the interior with almond flour, tapping out excess.
Step 2: In a large bowl, combine the flour, white sugar, brown sugar, baking powder, salt, vanilla pudding mix, butter, and vegetable oil. Use a mixer to blend until the mixture resembles sandy crumbs.
Step 3: Beat in the milk and eggs, scraping the bowl as needed to incorporate everything evenly. Add the whiskey, vanilla extract, and orange zest, then mix well.
Step 4: Pour the batter into the prepared bundt pan and bake in the oven for about one hour, or until a tester inserted in the cake comes out clean. Do not remove the cake from the pan.
Step 5: While the cake bakes, make the whiskey syrup. In a small saucepan, combine the butter, orange juice, sugar, whiskey, and salt. Bring to a boil while stirring until sugar dissolves, then simmer for 5–8 minutes until thick and syrupy. Remove from heat.
Step 6: Once the cake is baked, use a wooden skewer to poke holes all over the cake while it’s still in the pan. Slowly pour the whiskey syrup over the cake in ¼ cup increments, allowing it to soak in gradually. Use all of the syrup.
Step 7: Cover the cake with plastic wrap and let it sit overnight to absorb the syrup fully.
Step 8: To serve, preheat the oven to 350°F. Warm the cake for 10 minutes to loosen the syrup and help it release from the pan. Invert onto a serving plate and serve with whipped cream if desired.

Tips & Variations

For a nut-free option, skip the almond flour dusting and lightly grease the bundt pan instead.
Use freshly squeezed orange juice for the best flavor in the syrup; bottled juice may alter the taste.
Try substituting the Irish whiskey with bourbon or rum for a different but delicious twist.
Allowing the cake to soak overnight really enhances the moistness and flavor intensity.

Storage

Store the cake tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat individual slices gently in the microwave to warm the syrup before serving.

How to Serve

A close-up of a single slice of golden brown cake with a moist crumb, topped with a small twist of orange peel at the center. The slice sits on a black plate next to a smooth dollop of white cream sprinkled with tiny orange zest bits. Behind, another plate with a similar cake piece and cream is slightly blurred. A silver fork rests on the plate holding the main cake slice. The setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of whiskey?

Yes, you can substitute Irish whiskey with bourbon, rum, or your whiskey of choice. Each will add its unique flavor but keep the spirit element intact.

What if I don’t have instant vanilla pudding mix?

The pudding mix adds moisture and texture. If unavailable, you can substitute with 2 tablespoons of cornstarch and add an extra teaspoon of vanilla extract for flavor, though the texture may vary slightly.