"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Irish Whiskey Cake Recipe

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This recipe for Irish Whiskey Cake, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Joyce
Added: Monday, June 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (18 1/2 oz.) Yellow cake mix
8 oz. vanilla pudding mix
1/2 c. milk
1/2 c. oil
1 c. Irish Whiskey (or less to taste)
4 large eggs
4 1/2 oz. black walnuts, coarsely ground

Glaze:
1/2 c. sweet butter
1 c. sugar
1 tbs. water
1 c. Irish whiskey, divided

Directions:
Directions:
Blend together cake mix and pudding. In separate bowl, blend together milk, oil and whiskey; add to dry mix and incorporate. Beat in eggs, one at a time, scraping down sides of bowl and mixing 2 minutes at moderate speed until smooth. Stir in walnuts. Pour into non-stick style tube pan. Bake at 325' for 1 1/2 hours until cake is lightly browned and tests done.

Meanwhile, prepare glaze by melting butter in saucepan. Add sugar, water and 1 tbs. whiskey. Bring to a light boil and simmer for 10 minutes. Remove from heat; let cool 3 minutes and stir n remainder of whiskey. When cake is done, remove from oven and pour glaze over cake in pan. Let cool on rack for 1 our. Remove from pan, upright on to plate to cool completely. Cake is best left to mellow at least overnight before cutting. Store cake upside down in pan. During long storage Downeys recommend turning the cake every couple of days.

Personal Notes:
Personal Notes:
This recipe comes from an Irish bar in Philadelphia.

 

 

 

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