From Jo Heringslack, Wauconda
Makes 10 servings
For the cake:
1 (18.5-ounce) box yellow cake mix (no pudding added)
1 (3.4-ounce) box instant vanilla pudding
4 eggs
1/2 cup oil
1 cup milk
3 tablespoons whiskey
1 cup walnuts, chopped
1/2 cup raisins
For the topping:
1/2 cup (1 stick) unsalted butter
1 cup sugar
1/2 cup whiskey
1. To prepare cake: In a large mixing bowl, stir together cake mix and pudding. Add eggs, oil, milk, 3 tablespoons whiskey and the walnuts and raisins. Beat with an electric mixer at medium speed for 3 minutes.
2. Pour batter into a well-greased, 10-inch tube pan. Bake in a preheated 350-degree oven until a wooden toothpick inserted in the center of the cake comes out clean, about 50 to 60 minutes.
3. Meanwhile, make the topping: Melt butter in a small saucepan over medium heat. Stir in sugar and whiskey. Bring to a boil. Lower heat and simmer, stirring, until sugar dissolves and mixture thickens slightly, about 7 minutes.
4. Remove cake pan from oven and set it on a wire rack. With a fork, poke several holes in the top of the cake. Spoon half of the topping over the cake, letting it soak in. Let cake cool completely in pan, about 1 hour.
5. Run a knife around the edges of the cake and turn it out onto a serving plate. Brush top and sides of cake with remaining syrup and serve.