Whisky Soaked Sponge Cake

    1 hour 30 min

    Whisky is the key flavouring ingredient in this cake. It's incorporated into the sponge batter and is also used in the soaking syrup. It's a well flavoured cake. Serve with a dollop of sweetened cream.

    42 people made this

    Makes: 1 26cm round cake

    • 115g walnuts, chopped
    • 520g sponge cake mix
    • 145g instant vanilla pudding mix, such as Angel Delight
    • 125ml cold water
    • 125ml vegetable oil
    • 4 eggs
    • 125ml whisky
    • 115g unsalted butter
    • 4 tablespoons water
    • 200g caster sugar
    • 125ml whisky

    Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

    1. Preheat oven to 170 C / Gas 3. Grease and flour a 26cm Bundt or tube cake tin. Sprinkle the walnuts evenly in the bottom of the prepared tin.
    2. Place the sponge cake mix, pudding mix, 125ml water, vegetable oil, eggs and 125ml whisky into a mixing bowl and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the tin.
    3. Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the tin. Hold the cake tin on its side and gently tap the sides of the tin against a surface to loosen it. Cover the cake tin with a plate or cooling rack and invert it to tip the cake out of the tin and onto the plate. Poke holes all over the top of the cake with a skewer.
    4. To make glaze, melt butter in a saucepan over low heat, then pour in 4 tablespoons water and the sugar. Stir the mixture together until smooth and bring to the boil over medium-low heat; boil for 5 minutes, then remove from heat and stir in 125ml whisky. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.


    I've used Jack Daniel's (R), Southern Comfort (R), and Crown Royal (R) with success.

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    Reviews in English (34)


    Not sure why Allrecipes made the removal of the cake from the pan so complicated. ALL I do is let the cake cool about 5 minutes, put a plate or platter on top, then flip it and it falls right out.  -  28 Feb 2010  (Review from Allrecipes US | Canada)


    Thank you Penny for posting your recipe, Ive been making versions of this cake for years. One of my favorites is to use a white or yellow cake mix and Chambord ~ I also stir a handful of fresh or frozen raspberries into the cake batter. I've made this cake using a pineapple cake mix, well drained pineapple tidbits and pineapple rum. I've also made it using a devils food or a fudge chocolate cake mix, a handful of chocolate chips and then use Kahlua as the liquor... they're all over the top delicious!!! Hmmm, I was just wondering what a lemon cake with lemoncello would taste like or an orange cake with Grand Marnier?? The possibilities are endless!! Thanks again  -  06 Sep 2010  (Review from Allrecipes US | Canada)


    This is the same recipe I use for a rum cake and it always is fantastic. Just replace the whiskey with a good quality rum and people will beg for more.  -  06 Sep 2010  (Review from Allrecipes US | Canada)