1 (18-1/2 oz.) pkg. yellow cake mix
1/2 c. milk
1 c. Irish whiskey (or less, to taste)
4-1/2 oz. (about 1 c.) crushed or coarsely ground black walnuts
8 oz. vanilla pudding mix
1/2 c. oil
4 lg. eggs

Blend together cake mix and pudding mix. In separate bowl, blend together milk, oil and whiskey. Add to dry mix and fold in. Beat in eggs, one at a time, scraping down sides of bowl and mixing two minutes on moderate speed of mixer, until smooth. Stir in walnuts. Pour into non-stick or lightly greased Bundt-style cake or tube pan.

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

Glaze:

1/2 c. (1 stick) sweet butter
1 tbsp. water
1 c. sugar
1 c. Irish whiskey (divided)

Meanwhile, prepare glaze by melting butter in saucepan. Add sugar, water and 1 tablespoon whiskey. Bring to a light boil and simmer for 10 minutes. Remove from heat; let cool 3 minutes and stir in remainder of whiskey. When cake is done, remove from oven and pour glaze over cake in pan. Let cool on rack for one hour.

Remove from pan, upright onto place or cake disc, to cool completely. Cake is best left to mellow, at least overnight, before cutting. Store cake, upside down, in pan.

During long storage, turn the cake every couple of days.