Rawhide’S Whiskey Cake

11 ingredients
4 steps

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
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/2 cup whiskey
  • 1 teaspoon water

Directions

  1. 1
    Preheat oven to 300°. Grease and flour a 10-in. tube pan.
  2. 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. 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. 4
    The next day, reheat glaze; brush half over cake, cooling before covering. Repeat the following day, using remaining glaze.

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