Cake: Pour first six ingredients into a bowl (except nuts). Beat for five minutes. Fold in nuts.
Butter the baking pan and pour mixture into pan. Bake for one hour at 350 degrees.
Sauce: Heat butter, sugar and 1/2 cup whiskey on stove. After one hour remove cake from oven and spoon 1/2 of the sauce over the hot cake while it is still in the pan. Let stand for 1/2 hour, then remove cake from pan and pour remaining sauce over bottom of cake.
br>Boil 1/2 cup whiskey in small saucepan until reduced
Put the whiskey into a small bowl.
ine a 10 inch springform cake pan with parchment paper. Melt
CAKE: Combine all ingredients and mix for 3 minutes by hand.
Pour into well-greased bundt pan and bake for 50-60 minutes at 350 degrees.
Toothpick should come out clean.
ICING:
Cook on stovetop on med.
heat until sugar is dissolved and mixture is brown.
Leave cake in pan and using a toothpick, poke several holes into cake.
Pour 3/4 of icing onto cake.
Let set 15 minutes.
Flip cake onto plate.
Brush remaining icing onto top& sides of cake.
lour and pour in the whiskey.
Fold in to the
ch Bundt pan or tube cake pan. Sprinkle the walnuts evenly
nd mace; add alternately with whiskey.
Add nuts, blend well
ith 1/4 cup of whiskey.
Cover with plastic wrap
in a bowl combine Pudding and cake mix, milk, egg, and oil beat on medium for 2 minutes.
Flour nuts and fold into batter.
Bake in a round tube cake pan for 1 hour at 350 degrees.
While cake is baking you can make the galze; combine white sugar, butter and whiskey (cook until sugar is melted).
When cake is cooled DO NOT REMOVE FROM PAN; pour glaze over it and leave in pan overnight.
BE SURE TO TURN CAKE OVER EVERY DAY TO KEEP IT MOIST.
large bowl, check the whiskey again.
To be sure
ver low heat, warm coffee, whiskey, 12 tablespoons butter and remaining
Mix at medium speed the cake mix, pudding, eggs, 1 1/2 sticks oleo and 1/2 cup whiskey for 2 minutes.
Stir in butterscotch chips and walnuts.
Bake in tube pan.
Cool 10 minutes in pan.
Remove and poke holes in cake with toothpick.
owl, combine raisins and scotch whiskey and set aside. Cut a
Combine first 5 ingredients; beat until smooth and fold in nuts and coconut if desired.
Pour into ungreased tube or Bundt pan.
Bake at 350\u00b0 for 1 hour.
Five minutes before cake is done, melt 1 stick butter with 1/2 cup sugar.
Heat well, do not boil. Add 1/2 cup whiskey.
Mix well.
Remove cake from oven.
Make holes in cake.
Pour butter mixture slowly over cake to fill holes.
Leave cake in pan and refrigerate 24 hours.
Cake.
mix all cake ingredients together and bake in a greased and floured bundt or 8 inch spring form pan for 1 hour at 350 degrees.
Glaze.
Melt butter, sugar and whiskey together. Simmer slowly for 2-3 minutes. Pour 2/3rds. of glaze on top of cake right out of the oven(I poke holes in it with a skewer first. Wait 25 minutes, remove from pan, pour remaining glaze over cake.
Mix first 4 ingredients.
Beat 3 minutes.
Add nuts.
Bake in 10-inch tube pan that has been greased and lined with wax paper at 350\u00b0 for 1 hour.
Five minutes before cake is done, simmer 1 stick butter (not margarine) with 1/4 cup sugar and 1/4 cup whiskey. When cake is done, pour half of whiskey mixture over cake.
Twenty minutes later, pour remainder of mixture over cake.
Cool cake completely in pan.
he raisins, lemon rind, and whiskey in a small bowl and
Cake: Mix cake ingredients; beat 5 minutes.
Bake at 350 degrees in tube pan for 1 hour.
Glaze: Mix glaze ingredients and cook in a saucepan over low heat until mixture comes to a boil.
When cake is removed from the oven, pour glaze over cake slowly, then leave in pan for 2 hours.
Mix cake batter as directed on box. Stir in nuts.
Bake cake as directed on box in a bundt pan.
Before taking cake out of oven, combine butter, sugar, and whiskey. Boil for 5 minutes. Remove syrup from heat, and pour over cake. Continue baking cake for 5 more minutes. Cool in pan for about 15 minutes, then turn out onto a wire rack to cool.