Irish Whiskey Cake
Servings: 12

Cake:
1 package white cake mix
8 ounce instant vanilla pudding mix
1/2 cup milk
1/2 cup oil
1 cup Irish whiskey
4 large eggs
1 cup walnuts, crushed

Glaze:
1 stick sweet butter (unsalted)
1 cup sugar
1 tablespoon water
1 cup Irish whiskey, divided

Preheat oven to 325F. Lightly grease and flour bundt pan.  Blend cake mix and pudding mix.  In another bowl, mix milk, oil and whiskey. Add liquids to dry mix. Beat in eggs, one at a time. Mix two minutes at medium speed. Stir in walnuts. Turn batter into prepared pan.  Bake for 1 1/2 hours or until lightly browned and tests done.

Prepare glaze by melting butter. Add sugar, water and 1 Tbsp. whiskey. Bring to a light boil. Simmer ten minutes. Remove from heat. Cool. Stir in remaining whiskey.

When cake is done, remove from oven and pour glaze over cake in pan. Let cool on rack one hour.  Turn cake out onto plate or dish. Cake needs to mellow at least 12 hours before serving. Store cake, upside down and covered in cake tin.