Reviewed: Dec. 18, 2009

So easy to do and it was very moist. I'll make this cake again.

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suziblue

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Reviewed: Apr. 5, 2009

I made this exactly as written except I followed others' suggestion to poke holes in the cake before pouring on the sauce. It is absolutely delicious. I made it yesterday for tonight's dinner, but my son couldn't wait. The cake is half gone and it's only lunchtime!

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BJS

Cooking Level: Intermediate

Home Town: Abington, Pennsylvania, USA

Living In: Lilburn, Georgia, USA

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Reviewed: Jan. 24, 2009

I used a good pound cake recipe in a Turk's head pan. I put some of the nuts in bottom of the pan, and made sure it was baked long enough!!! My glaze has 1 cup of sugar, 1/2 cup butter ...boil a few min. (do not stir) then add 1/4 cup whiskey. I used knitting needles to poke holes in the cake then poured the glaze over it. Let sit awhile then turn the cake out onto plate. Been doing this for almost 30 yrs.

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JANEDANSBURY

Cooking Level: Intermediate

Home Town: Palmyra, New Jersey, USA

Living In: Berwyn, Pennsylvania, USA

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Reviewed: Mar. 23, 2008

I made this with Scotch - and it was DELICIOUS! I poked holes in the cake as suggested which really helped to get that tasty butterscotch flavor into the cake.

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SPONNIE

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: San Ramon, California, USA

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Reviewed: Feb. 7, 2008

Incredibly moist and very good. It could use some type of light glaze over top just for appearance. If not just serve it pre sliced on a nice plate.

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heather1248

Home Town: Waterford, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Oct. 28, 2007

Frankly, I think this recipe was improved a whole lot by virtue of the fact that I refused to boil the mixture once I added the whiskey - what's the point of adding the alcohol to the glaze if you're just going to cook it off? In fact, I added extra whiskey, and it made for a very moist, flavorful cake with a little bit of a kick to it.

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Sara

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Reviewed: Mar. 5, 2007

This cake is very tasty! Next time, I might poke some holes in the cake so that the whisky runs inside it and not just on top. I will make it again very soon.

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Sunny Sonja

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Reviewed: Jan. 7, 2007

The bottom was moist, the top was not. Next time I'm going to poke holes in the cake, like the one of the reviewers suggested.

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PSYCHGIRL26

Cooking Level: Expert

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Reviewed: Jan. 16, 2006

This was okay. Not bad but not great. Very moist. Not sure if I would make again.

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LESLEYfromWI

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Reviewed: Dec. 13, 2005

Very moist and tasty. I don't like whiskey, but this cake made me change my mind. I used pecans instead of walnuts. I have made it twice and will make it again.

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Sherri

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Reviewed: Nov. 4, 2003

I've tweaked this recipe to make it my own, but AWESOME all by itself.

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MELYSSAMOROS

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Reviewed: Jan. 21, 2003

Really good cake that I made Friday night for Saturday's party so that the cake could really soak up all the flavor from the whiskey. Don't forget to poke some holes with a skewer before you pour on the liquor. While the kids were enjoying the gooey "photo" cake of our daughter I had made up at our local bakery, the big people were enjoying something a little more to their liking! Thanks Jamie!

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