For all you Irish Whiskey lovers, this Irish Whiskey Cake is for you! This cake is perfect for St. Patrick’s Day and is loaded with Irish Whiskey flavor. Honestly, you may need a water back. I bring one of these cakes to my office for St. Patrick’s Day every year and it is a big hit. I make another one for my house and sometimes more to give to friends.
This is the a great dessert following Crockpot Corned Beef and Cabbage and Traditional Irish Colcannon.
What you need
Shortening and flour for the pan
Irish Whiskey
Walnuts or pecans
Yellow cake mix
Vanilla instant pudding
Vegetable oil
Eggs
Butter
Sugar
How to make Irish Whiskey Cake
For the cake:
Preheat your oven to 325 degrees. Grease and flour a 12 inch bundt pan. Place the chopped nuts in the bottom of the pan. In a mixing bowl, blend cake mix, instant pudding, water, oil, eggs and 1/2 cup whiskey. Beat for 2 minutes. Pour the batter over the nuts. Bake approximately 1 hour or until cake top springs back when lightly touched. About 10 minutes before the cake is finished, prepare the whiskey butter sauce.
For the whiskey butter sauce:
Add butter, water and sugar to a medium in saucepan. Heat on medium until the butter is melted and mix well. Boil the mixture for 5 minutes, stirring constantly. Remove from the heat and turn the heat off before adding 1/2 cup whiskey.
When you remove the cake from the oven, use a wooden skewer to poke holes all over the cake. While still in the bundt pan, use a small ladle to slowly pour all the whiskey butter sauce over the cake. You won’t think the cake will absorb all the sauce, but it will.
Let sit for 15 minutes, so that the cake can absorb the sauce. Invert onto a cake plate. Enjoy!
Irish Whiskey Cake
For all you Irish Whiskey lovers, this is the cake for you! Perfect for St. Patrick's Day and loaded with Irish Whiskey flavor!
Ingredients
- For the cake
- Shortening and flour for the pan
- 1 cup chopped walnuts or pecans
- 1 box yellow cake mix
- 1 large box instant vanilla pudding
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 4 eggs
- 1/2 cup Irish Whiskey
- For the whiskey butter sauce
- 1 stick butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Irish whiskey
Directions
- Step 1 Preheat oven to 325°. Grease and flour a 12 inch bundt pan.
- Step 2 Place chopped nuts in the bottom of the pan.
- Step 3 In a mixing bowl, blend cake mix, instant pudding, water, oil, eggs and 1/2 cup whiskey. Beat for 2 minutes. Pour the batter over the nuts.
- Step 4 Bake approximately 1 hour or until cake top springs back when lightly touched. About 10 minutes before the cake is finished, prepare the whiskey butter sauce.
- Step 5 Add butter, water and sugar to a medium saucepan. Heat on medium until butter is melted and mix completely.
- Step 6 Boil for 5 minutes, stirring constantly. Remove from the heat and turn the heat off before adding 1/2 cup whiskey.
- Step 7 When you remove the cake from the oven, use a wooden skewer to poke holes all over the cake. While still in the bundt pan, use a small ladle to slowly pour all the whiskey butter sauce over the cake.
- Step 8 Let sit 15 minutes. Invert onto a cake plate.
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