1 box white cake mix
1 (3 oz.) pkg. instant vanilla pudding
1 oz. Southern Comfort
4 eggs
1 c. milk
1/3 c. oil
1 c. pecans, finely chopped
2 tbsp. flour

Combine cake and pudding mix with whiskey and eggs; beat well. Beat in milk and oil. Toss nuts with flour and fold into cake mixture. Pour into a greased and floured bundt cake pan and bake at 350 degrees for 55 to 60 minutes until cake is tested done. Leave cake in pan while you make the glaze.

GLAZE:

1/4 lb. butter
3/4 c. sugar
1/2 c. Southern Comfort
Powdered sugar

Heat together butter, sugar and whiskey until mixture is bubbly and butter is melted. Pour mixture over cake while still warm in pan. Then let cake cool in pan for 2 hours. Remove from pan. Place cake on dish and wrap in foil. Refrigerate for at least 24 hours so that glaze can soak into cake. When ready to serve, sprinkle with powdered sugar.

This cake can be made about a week ahead, wrapped, and refrigerated.