Ingredients
1 package spice cake mix with pudding (regular size)1 package (3.4 ounces) instant vanilla pudding mix3/4 cup 2% milk3/4 cup whiskey1/2 cup canola oil4 large eggs, room temperature1-1/3 cups coarsely chopped walnuts, divided GLAZE:1 cup sugar1/2 cup butter, cubed1/2 cup whiskey1 teaspoon water
Preparation
Preheat oven to 300°. Grease and flour a 10-in. tube pan.
Combine the first 6 ingredients; beat on low speed 30 seconds. Beat on medium speed 2 minutes; fold in 1 cup nuts. Pour batter into prepared pan; sprinkle with remaining nuts. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan.
For glaze, mix all ingredients in a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Cool 3 minutes. Pour a third of glaze over top of cake, allowing some to flow over sides. Let stand 1 hour. Remove from pan to cool completely; cover.
The next day, reheat glaze; brush half over cake, cooling cake before covering. Repeat the following day, using remaining glaze.
