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Irish Whiskey Cake


  • 1 box yellow cake mix
  • 1 (3 oz.) box of instant lemon pudding
  • 1 cup milk (skim is fine)
  • cup canola oil
  • 2 oz. good Irish whiskey
  • 1 cup walnuts chopped into small pieces
  • 2 TBS all purpose flour
  • 1 medium egg

Ingredients for glaze:

  • cup white granulated sugar
  • pound (1 stick) butter or oleo
  • cup good Irish whiskey (adjust as needed for consistency)


  • Preheat oven to 350 degrees
  • Combine instant pudding, cake mix, milk, egg and oil.
  • Beat with hand mixer for 2 minutes on medium setting.
  • Place the walnuts in the flour and coat. Once they are coated add to the batter.
  • Grease and flour bundt pan
  • Pour batter into prepared pan and cook for 1 hour.
  • Prepare glaze by combining glaze ingredients in a pan and heating until the sugar is melted. Stir often.
  • When cake is done and cooled leave cake in pan and pour glaze over it. The glaze will seep into the cake.
  • Allow cake to set for at least 8 hours, preferably overnight before serving
  • If you decide to keep the cake longer invert it on a plate every 8 hours or so to allow the whiskey glaze to "move around" and soak in at various places.

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