Title: Irish Whiskey Cake
Categories: Dessert Cake Holiday
Yield: 4 Servings

1	pk	Yellow cake mix (18 1/2
		Ounces)
1	pk	Vanilla pudding mix (8
		Ounces)
1/2	c	Milk
1/2	c	Oil
1	c	Irish whiskey (or less, to
		Taste)
4	lg	Eggs
4 1/2	oz	Crushed or coarsley ground
		Black walnuts (1 cup)

GLAZE: 1/2 cup butter (1 stick) 1 cup sugar (8 ounces) 1 Tbl water 1 cup Irish whiskey (divided)

Blend together the cake mix and pudding mix. In a separate bowl, blend together the milk, oil and Irish whiskey.. Add to the dry ingredients and mix. Beat in the eggs, one at a time, scraping down the sides of the bowl and mixing for 2 minutes at moderate speed until smooth. Stir in the walnuts.

Pour into a nonstick or lightly-greased bundt-style cake or tube pan. Bake at 325F for 1 1/2 hours, until lightly browned and a toothpick inserted into the cake comes out clean.

Meanwhile, prepare the glaze. Melt the butter in a sauce pan and add the sugar, water and 1 tablespoon of the Irish whiskey.. Bring to a light boil and simmer for 10 minutes. Remove from the heat and let cool for 3 minutes. Stir in the remaining whiskey.

When the cake is done, remove it from the oven and pour the glaze over the cake in the pan. Let cool on a rack for 1 hour. Remove from the pan and let cool completely. The cake is best left to mellow, at least overnight, before cutting. Store the cake upside-down in the pan.

From Anita Healey, Millers, MD.

[The Evening Sun; March 11, 1992]

Posted by Fred Peters. From: Fred Peters Date: 08-29-98 (08:29) Doc's Place Bbs Online. (253) Cooking

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