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Easy Downey's Irish Whiskey Cake Recipe

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This recipe for Easy Downey's Irish Whiskey Cake is from The Elizabeth Goodman Klein Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (18 ½ - ounce) yellow cake mix
8 ounces vanilla pudding mix
½ c. milk
½ c. oil
1 c. Irish whisky (or less to taste)
4 large eggs
4 ½ ounces (about 1 c) crushed (or coarsely ground) black walnuts

Glaze:
½ c. (1 stick) sweet butter
1 c. (8 ounces) sugar
1 T water
1 c. Irish whisky, divided
Directions:
Directions:
Blend together cake mix and pudding mix. In separate bowl, blend together milk,
oil and whisky; add to dry mix and incorporate. Beat in eggs, one at a time, scraping down sides of bowl and mixing two minutes in third gear (moderates speed of mixer), until smooth. Stir in walnuts. Pour into non-stick or lightly greased Bundt-style cake
or tube pan. Take at 325 degrees for 1 ½ hours, until lightly browned and cake tests done.Meanwhile, prepare glaze by melting butter in saucepan. Add sugar, water and
one tablespoon whisky. Bring to a light boil and simmer for 10 minutes. Remove from heat; let cook three minutes and stir in remainder of whisky. When cake is done, remove from oven and pour glaze over cake in pan. Let cool on rack for one hour. Remove from pan, upright onto plate or cake disc, to cool completely. Cake is best
left to mellow at least overnight, before cutting. Store cake, upside down, in pan. During long storage, the Downeys recommend turning every couple of days.

 

 

 

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