7 Steps to Heaven: Whiskey Cake

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The first cake I ever baked (in foreground). That’s me in back on the left. This was my “Gourmet Group” I made a jelly mould (which I’m holding) open-faced Velveeta-cheese tuna burgers and the cake, which had gumdrop shamrocks and marshmallows on top. We had tea in china cups and even a drop of “Baby Duck” to give it extra class.

Kat’s Whiskey Cake


1 (18.25 ounce) package yellow cake mix

1 (3.4 ounce) package instant vanilla pudding mix

4 eggs

1/2 cup milk

1/2 cup Irish whiskey (I use Bushmill’s, but Jameson’s or any GOOD Irish whiskey will do.)

1/3 cup Becel oil

1/3 cup water

1/2 package butterscotch chips

1 cup chopped walnuts (I use organic – they are sooo good!)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt cake pan (I use a bit of the cake mix to coat the pan).
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the centre and pour in eggs, milk, water, whiskey and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in 1/4 package butterscotch chips and 1/2 cup chopped walnuts to the batter. Pour batter into prepared pan.
  3. Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted in the top comes out clean. Allow to cool.
  4. When cake is cool, turn out on a cake rack and transfer to a cake plate. Pierce top of cake with a fork (make about 20 punctures).
  5. 5. Place remaining butterscotch chips and walnuts in microwave-save dish or measuring cup, add 1 Tbsp. of water and melt in microwave. Do not overcook.

6. Stir in a small amount of icing sugar (about 1 Tbsp or so) and 1 Tbsp of whiskey to make a glaze.

(It should be thin enough to drip from a spoon.)

7. Spoon over the cooled cake and let the glaze soak into the fork-holes. Let set for a few minutes.

I made this cake on St. Patrick’s Day, for the guys in the office where I used to work (I was the only female). It was a bit hit! We even gave a piece to a mail-guy who showed up. The luck of the Irish was with HIM that day!

The glaze is what makes this cake – you get the whiskey without the alcohol being baked out of it, but only a taste!

It may sound complicated, but this cake is actually simple to make and so worth the time!

Sláinte! (To your health!)


P.S. Be sure to check out this post on the mythology of the Aran sweater at Willow Manor’s Weekly Word.


14 thoughts on “7 Steps to Heaven: Whiskey Cake

  1. Aww…You look so cute Kat! What fun. The cake sounds wonderful also. Now I can't remember if you used Irish whiskey. I don't know what the difference is in Irish or the others I am afraid.


  2. Oh, what lovely smiles on the members of the Gourmet Group! Thanks for showing us….and for displaying your amazing jelly mould!Your Irish posts are superb. I have Scots-Irish in me but the heritage wasn't deliberately celebrated as in your family. Kudos to your parents for providing you with that!


  3. I have to make this! I made the potatoes. They were so awesome, Kat. Thank you so much for posting that recipe. I didn't take any pictures, but they were so yummy, and so easy. You couldn't see the cabbage, but it gave it such a cool texture and taste. My husband raved about them – and the ultimate test – the 1 and 3 year old love 'em!!! I'll report back about the cake. I'm glad you're into the Irish as much as me. I feel less alone in my glee!!!


  4. Michelle Hix – Always nice to see you here! No mud pies for me, only Cherries Jubilee and Baked Alaska!Brenda – Yes. It should be Irish whiskey to be authentic.Grandma Ann – I love tea parties too – well, anything to do with tea, suits me.Petra – You do that! I'm always anxious to hear how my recipes go over.Jeannelle – That jelly mould was so indicative of the 70s, wasn't it? Every conceivable flavour of jell-o was used with fruits and marshmallows and the like. Of course this one was lime.I'm glad you like the Irish posts.Michelle – It IS very tasty! I'm glad you like the OLD photo.Karen – Let me know what your parents think!Jen – I'm delighted that your family enjoyed the potatoes. Did you actually use the carraway? Not everyone would like that, I suspect.Isabel – Always welcome. I do lots of intuitive cooking and am happy to share. Liked that photo, eh? There are loads more (but mostly for Blasts From the Past).Kat


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