Boozy Irish Whiskey Cake

Recipe View Preheat the oven to 325 degrees F (165 degrees C). Grease six mini loaf pans with cooking spray. (5 minutes)

Recipe View In a large bowl, combine the yellow cake mix, instant vanilla pudding mix, and 1/2 cup of the chopped walnuts. (2 minutes)

Recipe View In a separate bowl, whisk together 1/2 cup of the Irish whiskey, milk, and vegetable oil. Add the eggs and whisk until well combined. Pour the wet ingredients over the dry ingredients and stir until just blended; do not overmix. Divide the batter evenly among the prepared mini loaf pans. (5 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted into the center of a loaf comes out clean, approximately 20-25 minutes. Let the loaves cool in the pans for 5 minutes before inverting them onto a wire rack set over a baking sheet. (30 minutes)

Recipe View While the cakes are cooling, prepare the whiskey topping. In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar until smooth. Add the remaining 1/2 cup walnuts, 1 tablespoon of the remaining 1/2 cup Irish whiskey, and the water. Cook over medium heat, whisking constantly, until the mixture is smooth and slightly thickened, about 3-5 minutes. Remove from heat and whisk in the remaining Irish whiskey. (8 minutes)

Recipe View Use a toothpick to poke small holes across the tops of the partially cooled cakes. Slowly pour the whiskey topping evenly over the cakes, allowing it to soak in as they cool completely. This may take an hour or more. (60 minutes)