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Rawhide’s Whiskey Cake

7 reviews
Total Time
Prep: 15 min. + standing Bake: 1 hour + cooling

By Taste Of Home Editorial Team

Recipe by Cindy Worth

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 06, 2024

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

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Test Kitchen Tips;
  • This cake requires planning ahead. You'll need three days from mixing to ta-da!
  • To make sure your cake pops out perfectly, use solid shortening to grease both plain and fluted tube pans.
  • Be sure to splurge on a good whiskey for maximum flavor.
    • Test Kitchen Approved

    Rawhide's Whiskey Cake

    7 reviews
    Prep Time 15 min
    Cook Time 1 hour
    Yield 16 pieces

    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
    Text Ingredients

    Directions

    1. Preheat oven to 300°. Grease and flour a 10-in. tube pan.
    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.
    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.
    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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