About this recipe: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.
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
115g unsalted butter
4 tablespoons water
200g caster sugar
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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.
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.
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.
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.