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Penny's Whiskey Cake

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Serves 12 | Prep Time 25 min | Cook Time 60-70 min

Why I Love This Recipe

Before the High River flood there was a bakery in town called the Cakery Bakery whose specialty was whiskey cake. It was a truly amazing cake and we brought this cake home a few times. After the 2013 flood the bakery didn't reopen so I went looking for a recipe online. This recipe is as close to the High River Whiskey Cake. I don't know who Penny is but her whiskey cake is truly decadent!

Heads Up: This is a substantial cake-- best made for a large group. The first time I made it I made it for just Ron and I-- we were eating cake for day and days!

Ingredients You'll Need

1 small bottle of Jack Daniels Southern Comfort or Crown Royal
1 yellow cake mix (Better Crocker or Duncan Hines)
1 large instant vanilla pudding (5 ounce size)
1 cup chopped walnuts
1/2 cup water
1/2 cup vegetable oil
4 eggs

1/2 cup melted butter
1/4 cup water
1 cup white sugar
1/ cup whiskey


Add 1 cup of chopped walnuts to the bottom of a greased (with butter) bundt pan or angel food pan.

In a mixmaster, mix Yellow cake mix, 1 instant vanilla pudding, 1/2 cup water, 1/2 cup vegetable oil, 4 eggs and 1/2 cup whiskey.

Beat until blended (2 minutes). Pour batter over the nuts.

Bake until cake is set- about 1 hour. Cool and remove from pan.


Melt 1/2 cup butter, 1/4 cup water, 1 cup white sugar. Bring to a medium boil and cook for 5 minutes. Stir in 1/2 cup whiskey. Cool for 5 minutes.

Poke holes over the top of the cake. Pour sauce over cake. Cool a bit before serving. Serve with a small spoonful of whipping cream.

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