CAKE:

1 pkg. (18-1/2 oz.) yellow cake mix (no pudding added)
1 pkg. (3-1/2 oz.) instant vanilla pudding
4 eggs
1/2 c. oil
1 c. milk
3 tbsp. Whiskey
1 c. walnuts, chopped
1/2 c. raisins

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.

Pour batter into a well-greased, 10-inch tube pan. Bake in a preheated 350°F oven until a wooden toothpick inserted in the center of the cake comes out clean, about 50 to 60 minutes.

TOPPING:

1/2 c. (1 stick) unsalted butter
1 c. sugar
1/2 c. Whiskey

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.

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.

Serving Size: 10