1 yellow box cake
3 oz. instant vanilla pudding
1/2 c. oil
4 eggs
3/4 c. milk
2 tbsp. flour
3/4 c. nuts
3 tbsp. whiskey

Mix above ingredients and bake for 1 hour in a 350 degree preheated oven. I use a greased and floured bundt pan. Remove cake from pan and gently pierce the top with a fork. Spoon on topping. allowing it to seep into fork holes.

TOPPING:

4 tbsp. butter
1/2 c. sugar
1/3 c. whiskey

Heat in saucepan until butter melts and sugar dissolves. Cool cake. Wrap in foil and refrigerate for 24 hours before serving.

RAISIN SAUCE:

3 tbsp. cornstarch
2 c. apple cider or apple juice
2 tbsp. butter
1 c. raisins

Measure cornstarch into small saucepan. Gradually stir in apple cider. Add butter and raisins. Cook over medium heat, stirring constantly until sauce thickens and boils. Boil and stir for 1 minute. Serve warm. Makes about 2 1/2 cups.