1 box white or yellow cake mix
1 pkg. instant vanilla pudding
1 oz. whiskey or 1/2 c. Bacardi Dark Rum
4 eggs
1 c. milk
1/2 c. oil
1 c. chopped nuts
2 tsp. flour

If using rum, omit milk and flour and use 1/2 cup water instead.

Mix cake mix, pudding, eggs and whiskey. Beat well. Add milk and oil. Toss walnuts in flour and then into cake mix (this prevents nuts from settling to the bottom). Pour cake into large prepared tube or bundt pan. Bake 50 to 60 minutes, or until done in a 325 degree oven. Remove from oven, but cake should remain in pan. Make Glaze. 1/2 c. whiskey or rum 1/4 lb. butter

Heat ingredients in saucepan until bubbles and butter is melted. Pour over cake (still in pan) and let cool 2 hours. Remove from pan and place on plate. Wrap in plastic and refrigerate 24 hours. Cake is baked day before serving. Optional: Decorate with cherries and border with whipped cream.