CAKE:

1 pkg. yellow cake mix (no pudding)
1 (8 oz.) pkg. vanilla instant pudding mix
1/2 c. milk
1/2 c. oil
1 c. whiskey (Irish preferred but not necessary)
4 lg. eggs
1 c. finely chopped walnuts

Preheat oven to 325°F.

Lightly grease and flour bundt style (tube) pan.

Blend cake mix and pudding mix in large bowl. In another bowl mix milk, oil and 1 cup whiskey. Add liquids to dry mix and stir. Beat in eggs, one at a time. Mix 2 minutes at medium speed until smooth. Stir in walnuts. Pour into pan.

Bake at 325°F for 1-1/2 hours or until lightly browned and tests done.

GLAZE:

1/4 lb. butter (1 stick)
1 c. sugar
1 tbsp. water
1 c. whiskey

Melt butter in pan. Add sugar, water and 1 tablespoon whiskey. Bring to light boil. Simmer 10 minutes, remove from heat and cool 3 minutes. Stir in remaining whiskey.

As soon as cake is removed from oven, slowly pour glaze over it. Let cool 1 hour. Turn cake over onto plate. Cool completely. If possible allow cake to "mellow" ten hours or more.