-FOR THE CAKE-
1 Box; (18.5-ounce) yellow
-cake mix (no pudding added)
1 Box; (3.4-ounce) instant
-vanilla pudding
4 Eggs
1/2 c Oil
1 c Milk
3 tb Whiskey
1 c Walnuts; chopped
1/2 c Raisins
FOR THE TOPPING
1/2 c (1 stick) unsalted butter
1 c Sugar
1/2 c Whiskey
December 18, 1996
From Jo Heringslack, Wauconda
1. To prepare cake: In a large mixing bowl, stir together cake mix and
pudding. Add eggs, oil, milk, 3 tablespoons whiskey and the walnuts and
raisins. Beat with an electric mixer at medium speed for 3 minutes.
2. Pour batter into a well-greased, 10-inch tube pan. Bake in a preheated
350-degree oven until a wooden toothpick inserted in the center of the cake
comes out clean, about 50 to 60 minutes.
3. Meanwhile, make the topping: Melt butter in a small saucepan over medium
heat. Stir in sugar and whiskey. Bring to a boil. Lower heat and simmer,
stirring, until sugar dissolves and mixture thickens slightly, about 7
minutes.
4. Remove cake pan from oven and set it on a wire rack. With a fork, poke
several holes in the top of the cake. Spoon half of the topping over the
cake, letting it soak in. Let cake cool completely in pan, about 1 hour.
5. Run a knife around the edges of the cake and turn it out onto a serving
plate. Brush top and sides of cake with remaining syrup and serve.
Yields
10 Servings
