Rawhide's Whiskey Cake Recipe
Rawhide's Whiskey Cake Recipe photo by Taste of Home
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Rawhide's Whiskey Cake Recipe

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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 homemade cookie platters. —Cindy Worth, Lapwai, Idaho
TOTAL TIME: Prep: 15 min. + standing Bake: 60 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 60 min.
MAKES: 16 servings


  • 1 package spice cake mix with pudding (regular size)
  • 1 package (3.40 ounces) instant vanilla pudding mix
  • 3/4 cup 2% milk
  • 1/2 cup canola oil
  • 3/4 cup whiskey
  • 4 large eggs
  • 1-1/3 cups coarsely chopped walnuts, divided
  • GLAZE:
  • 1/2 cup butter, cubed
  • 1 cup sugar
  • 1 teaspoon water
  • 1/2 cup whiskey

Nutritional Facts

1 slice: 400 calories, 23g fat (6g saturated fat), 63mg cholesterol, 298mg sodium, 43g carbohydrate (30g sugars, 1g fiber), 5g protein.


  1. Preheat oven to 300°. Grease and flour a 10-in. tube pan.
  2. Combine the first six 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, about 60-65 minutes. Cool in pan.
  3. For 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 one-third of glaze over top of cake, allowing some to flow over sides. Let stand 1 hour. Remove from pan to cool completely; cover.
  4. The next day, reheat glaze; brush half over cake, cooling before covering. Repeat the following day, using remaining glaze. Yield: 16 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Rawhide's Whiskey Cake in Taste of Home December 2016

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