Friday, March 16, 2012

Irish Whiskey Cakes

You still have time to make these!

And they are really good!

Place 1/2 C. water, 1/2 C. canola oil, 1/2 C whiskey and 4 large eggs in your mixer bowl and beat until frothy.

Add 1 box of yellow cake mix and a 3.5 oz. box of instant vanilla pudding mix. Beat until smooth.

Fill small bunt pans sprayed with cooking spray. I filled these a bit too full.

Bake at 325 degrees for 45 minutes or until a toothpick stuck in the middle comes out clean.

Unmold and place them back on the cookie sheets.

Bring 1/2 C. water, 6 T. butter and 2 cups of sugar to a boil. Let boil 20 minutes. It should just be turning a bit golden and look thick. Remove from heat and pour in 2 C. whiskey. Be careful, it will spatter.

Poke holes all over the cakes with a skewer and gradually ladle the syrup over the cakes, letting it soak in, until all syrup is gone.

Let the cakes sit on the sheets for several hours.

Then wrap each one up and give them to all your neighbors. I just cooked for 8 1/2 hours and tomorrow, all the neighbors will be getting these along with a full St. Patty's Day dinner.