Rawhide’s Whiskey Cake
TOTAL TIME: Prep: 15 min. + standing Bake: 1 hour + cooling
YIELD: 16 pieces.
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
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1 package spice cake mix with pudding (regular size)
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1 package (3.4 ounces) instant vanilla pudding mix
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3/4 cup 2% milk
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3/4 cup whiskey
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1/2 cup canola oil
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4 large eggs, room temperature
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1-1/3 cups coarsely chopped walnuts, divided
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GLAZE:
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1 cup sugar
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1/2 cup butter, cubed
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1/2 cup whiskey
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1 teaspoon water
Directions
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1.
Preheat oven to 300°. Grease and flour a 10-in. tube pan.
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2.
Combine 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.
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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 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.
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4.
The next day, reheat glaze; brush half over cake, cooling cake before covering. Repeat the following day, using remaining glaze.
Nutrition Facts
1 slice: 400 calories, 23g fat (6g saturated fat), 63mg cholesterol, 298mg sodium, 43g carbohydrate (30g sugars, 1g fiber), 5g protein.
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