When it comes to the holidays, I am borderline obsessed! Those who know me know that one of my favorite holidays is St. Patrick’s Day.
Growing up in Rochester, New York, my family has always been in touch with our Irish roots. We would look forward to coming home to a house filled with the aroma of corned beef and cabbage slowly cooking in the crockpot. After a visit to the rolling green hills of Ireland, my love of the Irish only deepened.
Once I moved to Montana, I wanted to keep that Irish passion alive. I have started creating my own traditions, which, in some people’s opinion, equates to way too much food.
But, I say go big or go home! Seven years ago I stumbled upon an Irish whiskey cake recipe that has made a permanent home on my St. Patty’s Day menu. Everything on this special holiday should be green, and the dessert is no exception.
I use Jameson Irish Whiskey in this recipe, which makes it even more Irish, but you can use whatever whiskey you have on hand. As the cake bakes, the alcohol evaporates leaving just the flavor of the whiskey behind.
The glaze also contains whiskey, which can be added after removing from heat to retain the alcohol if you are serving this dessert to adults. To make it “kid safe,” simply add the whiskey while the glaze is on the heat and simmer, allowing the alcohol to burn off.
The secret to this moist cake is that it tastes best when it’s prepared the day before serving it. I hope this cake makes a great addition to your St. Patrick’s Day dinner. It’s sure to make you an instant hit, even if you’re only Irish for the day!
Here’s the Irish whiskey cake recipe:
- 1 package yellow cake mix
- 1 small package instant vanilla pudding
- 4 eggs
- 1/3 cup Irish whiskey
- 1/2 cup vegetable oil
- 1/2 cup cold water
- 3/4 cup walnuts, chopped
- Green food coloring
- 1 stick butter
- 1/4 cup water
- 1 1/2 cups sugar
- 3/4 cup Irish whiskey
Preheat oven to 325 degrees.
Grease a Bundt pan and sprinkle nuts on the bottom of the pan.
Combine remaining ingredients and mix well.
Pour batter into pan. Bake for 1 hour.
Remove from oven and allow to cool.
Invert cake onto a plate.
To prepare the glaze, melt butter in a saucepan.
Add water and sugar.
Boil for five minutes, stirring constantly.
Remove from heat; stir in whiskey.
Prick holes in cake using a fork.
Drizzle glaze over top and sides.
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