Reviewed: Feb. 7, 2012

After reading reviews, I started watching for cake to be done after 30 min. Mine was done at 45 min. Like Penny said, very easy to remove from the pan but I sprayed liberally with Bakers Secret. Also cut the sauce whiskey down to 1/4 cup because it was going to work. The whiskey in the cake stayed at 1/2 cup. I did not add the whiskey at the end but simmered it 15-20 minutes with the butter/water/sugar to cook off some of the alcohol which worked perfectly as it left just a faint Jack Daniels taste and smell. Next time i will use the whole 1/2 cup in the sauce as cooking it on top the stove is very effective in eliminating the alcohol "bite". I inverted the cake on a plate but changed my mind and instead of poking holes and pouring sauce over, I put the cake back in the pan and poured the syrup around the outer edge so the cake could just sit and soak in the sauce for 10 minutes. Then inverted it back on the plate. Perfect for work if you cook the sauce!!

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Reviewer:

CindyCRNA

Reviewed: Dec. 31, 2011

This cake was so moist and delicious. The only thing I changed was I used 1/4 cup whiskey for the glaze instead of the 1/2 cup the recipe calls for. I would definitely recommend this recipe and will make it again for sure! Yummy!!!

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Reviewer:

Angie

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Reviewed: Jun. 16, 2011

Amazing cake - tastes especially delicious if frozen first!

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Reviewer:

brb7000

Reviewed: Apr. 10, 2011

I have made this cake SO many times and thought maybe I should finally review it. It is DEEELICIOUS! I make 2 versions: this one to the letter and then a chocolate version... just use chocolate cake and chocolate pudding and add 1/3 cup instant dry coffee to mix...follow Penny's directions and this is always a hit! The cake is ALWAYS gone within 10 minutes, so double up on the recipe!

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Reviewer:

ncmom4

Reviewed: Feb. 27, 2011

I've made this for three different functions and each time it gets devoured! Wouldn't change a thing about it.

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Reviewer:

mini.coop

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Living In: Milton, Washington, USA

Reviewed: Dec. 24, 2010

If you enjoy the flavor of Whiskey you still may not enjoy this cake. My husbands cocktail of choice is Dt. Coke and Maker's and he did not like this cake. It had a bitter aftertaste.

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Reviewer:

Donna

Reviewed: Sep. 7, 2010

I use spice cake mix, pistachio pudding, and Texas pecans.

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Reviewer:

Moon Shadow Farm

Cooking Level: Expert

Living In: Wallis, Texas, USA

Reviewed: Sep. 6, 2010

Like someone else said, same exact recipe as the Bacardi rum cake. ALWAYS a hit at Christmas. And experimenting with different liquors is awesome...

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Reviewer:

Gina

Cooking Level: Professional

Home Town: Medford, New Jersey, USA

Living In: Marlton, New Jersey, USA

Reviewed: Sep. 6, 2010

I'm not a big whiskey fan, so the next time I made it with Captain Morgan's Spiced rum and pecans instead of walnuts. Really good!

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Reviewer:

Janet1951

Reviewed: Sep. 6, 2010

Thank you Penny for posting your recipe, Ive been making versions of this cake for years. One of my favorites is to use a white or yellow cake mix and Chambord ~ I also stir a handful of fresh or frozen raspberries into the cake batter. I've made this cake using a pineapple cake mix, well drained pineapple tidbits and pineapple rum. I've also made it using a devils food or a fudge chocolate cake mix, a handful of chocolate chips and then use Kahlua as the liquor... they're all over the top delicious!!! Hmmm, I was just wondering what a lemon cake with lemoncello would taste like or an orange cake with Grand Marnier?? The possibilities are endless!! Thanks again :)

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