Rawhide’s Whiskey Cake
For several years, our neighbor gave us a moist, whiskey-flavored cake. I’ve tweaked the recipe, and now my friends want this cake instead of platters of homemade cookies. Fair warning: This cake takes three days to make, but it is very easy to prepare. —Cindy Worth, Lapwai, Idaho
Ingredients
- 1 package spice cake mix with pudding (regular size)
- 1 package (3.4 ounces) instant vanilla pudding mix
- 3/4 cup 2% milk
- 3/4 cup whiskey
- 1/2 cup canola oil
- 4 large eggs, room temperature
- 1-1/3 cups coarsely chopped walnuts, divided
- glaze:
- 1 cup sugar
- 1/2 cup butter, cubed
- 1/2 cup whiskey
- 1 teaspoon water
Directions
-
1Preheat oven to 300°. Grease and flour a 10-in. tube pan.
-
2Combine the first 6 ingredients; beat on low speed 30 seconds. Beat on medium speed 2 minutes; fold in 1 cup nuts. Pour batter into prepared pan; sprinkle with remaining nuts. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan.
-
3For glaze, mix all ingredients in a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Cool 3 minutes. Pour a third of glaze over top of cake, allowing some to flow over sides. Let stand 1 hour. Remove from pan to cool completely; cover.
-
4The next day, reheat glaze; brush half over cake, cooling cake before covering. Repeat the following day, using remaining glaze.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
