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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
  • Total Time
    Prep: 15 min. + standing Bake: 1 hour + cooling
  • Makes
    16 slices

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

  • Preheat oven to 300°. Grease and flour a 10-in. tube pan.
  • 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.
  • 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.
  • The next day, reheat glaze; brush half over cake, cooling before covering. Repeat the following day, using remaining glaze.
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.
  • 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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