Legally Sweet Macaron Boutique: Irish Whiskey Cake

Once again, here is another great recipe from my mother's recipe box. Irish Whiskey Cake. What is so great about this cake is its simplicity and taste of course. All ingredients go into one bowl and you are done, with the exception of the butter and whiskey glaze you pour over the cake as soon as it comes out of the oven.

With that said, let's run it:

For the Cake:

Preheat oven to 350 degrees.

1/2 cup of oil
1 ounce of whiskey
4 Eggs
1 cup of milk
1 instant vanilla pudding mix (do not make the pudding just use the powder mix in the box)
White Cake Mix
1 cup of walnuts
2 teaspoons of flour

For the Whiskey Glaze:

1 stick of butter
3/4 cup of 10x, confectioner sugar, or icing sugar
1/2 cup of whiskey

Procedure:

Place the walnuts in the food processor with 1 teaspoon of the flour and process until walnuts are finely chopped. Set aside.
Combine the white cake mix, oil, whiskey, eggs, milk, pudding mix, and chopped walnuts into the bowl of your mixer.
Mix until all ingredients are well combined.
Grease and flour your pan.
Pour the batter into a bundt pan or tube pan.
Bake for 1 hour.

Sidebar: Use your imagination, as you can see I used a rose pan and a silicone sphere pan to make my cakes. You can use any pan you like such as a muffin pan, Easter bunny pan, etc., you will just have to adjust the cooking times. My roses took about 10-15 minutes to bake.

Whiskey Glaze:

While the cake is baking, melt the butter and whisk in the 10x sugar and whiskey. Set Aside.
When the cake is finished baking, immediately when you remove it from the oven, pour the whiskey glaze over the cake and allow the cake to cool.

Sidebar:

If you are using individual molds, pour the whiskey glaze over each mold and let cool before releasing from the mold.