Mark and Joyce Kelly's Irish Whisky Cake!

(it would take several to satisfy this crowd!)

Cake:

1/2 cup Irish whisky

1 box yellow cake mix

1 - 3.5 oz. package instant vanilla pudding mix

4 eggs

1/2 cup cold water

1/2 cup oil

1 cup chopped pecans or walnuts

Combine in a large bowl and beat at medium for 2 minutes.  Pour into greased and floured 10-inch tube or 12-inch bunt pan. Bake at 325F for 1 hour.  Set on rack to cool. Invert on serving plate.  Prick top immediately.  Drizzle and brush half of glaze evenly over top and sides.  After cake is cooled, reheat remainder of glaze and and brush evenly over cake.  Sift 1 tablespoon powdered sugar over cake just before serving. (Glaze recipe below)

THE GLAZE! 

1/4 cup Irish whisky

4 tbsp butter or margarine

1/8 cup water

1/2 cup granulated sugar

Melt butter in saucepan.  Stir in water and sugar.  Boil 3 minutes, stirring constantly.  Remove from heat and stir in Irish whisky.

Nota bene! One bottle of Irish whisky will make 4 cakes unless you are drinking from that bottle during production phase!