This recipe is a favourite of Chef Louise Schwaiger of the Grand Hotel on Michigan’s Mackinac Island.
CAKE
1 pkg. yellow cake mix (aprox. 500 gm.)
1 pkg. instant vanilla pudding (135 gm.)
1/2 cup milk
1/2 cup vegetable oil
1 cup Irish whiskey
4 large eggs
1 cup course ground walnuts
GLAZE
1/2 cup butter
1 cup granulated sugar
1 tablespoon water
1 cup Irish Whiskey
Cake
Blend the cake and pudding mixes. In another bowl, combine milk, oil and whiskey. Stir into cake mixture and blend well. Beat in eggs one at a time then blend for 2 minutes. Pour into a greased Bundt pan. Bake at 325F for 1 hour or until tester inserted in centre comes out clean.
Glaze
Melt butter in saucepan. Add sugar, water and 1 tbs. of the whiskey. Simmer gently 10 minutes. Remove from heat and cool 3 minutes. Stir in remaining whiskey. Pour mixture over warm baked cake in pan. Wrap. Let mellow for at least 12 hours before slicing.
Serves 12.
As you can tell this is a very “potent” cake. It will seem at first that the cake is “swimming” in the glaze but the cake will absorb it all. It’s fantastic!