The soy sauce and garlic combination is allowed to darken while the hardboiled eggs are in it. With a little salad, serve.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 30 mins |
| Servings: | 12 |
| Yield: | 1 10-inch bundt cake |
Ingredients
- 1 cup chopped walnuts
- 1 (18.25 ounce) package yellow cake mix
- 1 (5 ounce) package instant French vanilla pudding mix
- ½ cup cold water
- ½ cup vegetable oil
- 4 eggs
- ½ cup whiskey
- ½ cup butter
- ¼ cup water
- 1 cup white sugar
- ½ cup whiskey
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Sprinkle the walnuts evenly in the bottom of the prepared pan.
- Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the pan.
- Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Poke holes all over the top of the cake with a toothpick.
- To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes, then remove from heat and stir in 1/2 cup whiskey. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.
- I’ve used Jack Daniel’s (R), Southern Comfort (R), and Crown Royal (R) with success.
Nutrition Facts
| Calories | 577 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 530 mg |
| Sugars | 45 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this recipe several times. First one, I thought I was following it correctly but realized I forgot to add the whiskey to the cake mix, so I poured a cup of whiskey on the finished cake and left it in the fridge overnight. The cake absorbed it very well! I never used nuts. For me that takes away from the consistency. Tonight, for the first time I’ve used Winter Jack instead of regular Jack Daniels for the icing, and it turned out delicious! Very apple-y. The first time I made this I also used a very high quality whiskey with a high alcohol percentage, and the icing actually made people’s teeth tingle when they bit into it. Each slice was like having two shots! I hope tonight’s cake will be just as potent.
I made it with Captain Morgan. Added vanilla,allspice, cinnamon,clove and apple pie spice to both the cake and frosting. It was gone in 60 seconds!
I made it. But I made it with devils food cake chocolate pudding and screwball whiskey. Used pecans instead of walnuts. The batter was great! Won’t cut into it until tomorrow. But this looks devilish.
I made it with captain Morgan add a little allspice and a little vanilla to both the cake and the frosting. Turned out awesome.
Tried this with full, half and no whiskey in the glaze. By far the full whiskey was the best. It did give it a kick, but also a lot of moisture. For flavor, it was a good cake and easy to make. I’ve had the rum version before and think it’s a little better.
Recipe might be tasty – I have no clue. Cake would not come out of pan. Totally ruined a birthday celebration . I was nervous about putting the nuts in the bottom and my instinct was right. Do not make this cake unless you want to have a horrible day.
I am about to make this cake because I have a recipe from a friend who has made a delicious cake that is very similar and she gave us a piece that is amazing (NOTE: she did on glaze it) However, the newer boxes of cake mix are far smaller than the 18.5 oz from the recipe she gave me which also calls for 5 eggs and 3/4 cup of vegetable oil and 1/2 cup of sour cream. Do any of you who have made this recently think I would get the same result if I drop one egg and reduce the oil to 1/2 cup? I think the sour cream will keep it moist, so I will hang on to that. Thoughts?
I’ve made it 7 or 8 times. Usually with a honey flavored whiskey also with a cherry flavor, white chocolate pudding and or a chocolate cake. A little extra butter to keep it moist. No matter how- it’s always a favorite!
My co-workers loved it. I have found that it is best to make this cake and let it rest overnight though. Better flavor that way
Thanks for posting this. I could not find my brunch cookbook so I was happy to pull this up so easily. I used a chocolate cake mix, vanilla pudding and rum only in the glaze. I have done it exactly as your recipe and it was wonderful. I should have taken a picture before dinner, because it’s all gone now.
It was AWESOME and everyone loved it!
I made it without the nuts but it was still great most of the alcohol was gone but it Taste good anyway. Going to make it again.
I’ve made this cake multiple times but alway use rum instead of whisky. So good! Blows Tortuga Rum cake out of the water. I get requests for it all the time. I sometimes use different pudding flavors, different rums, or gluten free cake mixes. It always turns out great. The Betty Crocker gluten free cake mix works great if you need to go that route. Also using a chocolate cake mix is fun as is using Malibu coconut rum too. Try Malibu Black for more of that boozy flavor. Yum! I love this recipe so much! One if these days I will have to try and make it with whisky just to try.
This turned out very well. I followed the advice of some and only baked it about 45 minutes. It was probably a little too much sauce for me but it did taste good.
The cake was very moist and I did receive many compliments on it. When I pour the glaze on, however, a lot of it ends up as a puddle on the bottom of the cake holder. Wondering if this is normal or would it be better to bake in a 9×13 pan. Or maybe use less glaze. Did anyone else have this issue?
I used Evan Williams. Made the cake and let it cool in the pan. Loosen the cake in the pan but don’t remove it. Make the glaze and pour it over the cake while still in the pan and let it soak in for a bit before turning th cake out onto a plate. I skipped the walnuts because I don’t care for them.
I’ve made this cake soooo many times! I’ve actually had a few people ask me to make it for them. I use Jameson in it and it comes out delicious every time! Thanks for sharing!
I made it for my husband’s birthday and it was a HIT! I’m already thinking about when I can make it again! I made this recipe without the pecans (bc of nut allergies), a bit extra whiskey in the cake and served with homemade whipped cream (with an extra splash of whiskey). Here’s a link with my tweaks: http://loveandlightkitchen.wordpress.com/2014/11/03/whiskey-cake/.
I love this recipe!! I used Johnny Walker Double Black 🙂
Love this cake! I serve it with the bottle of leftover Jameson’s for folks to add to taste. Always well received at gatherings.
I’ve made this a few times exactly to the recipe. Comes out delectable every time! I have yet to try it with other liquors, but I am excited to!