Whiskey Cake

Step 1 -Preheat the oven to 300 degrees F.

Step 2 -Grease a 10-inch fluted tube pan, then use the flour to evenly dust it.

Step 3 -In a large mixing bowl, add the spice cake mix, the vanilla pudding mix, the milk, 3/4 cup of the whiskey, the oil, and the eggs and use an electric hand mixer on low speed to combine, about 30 seconds.

Step 4 -Increase the mixer to medium speed and mix the batter, about 2 minutes.

Step 5 -Fold 1 cup of the walnuts into the batter.

Step 6 -Evenly pour the batter into the prepared tube pan and evenly sprinkle with the remaining walnuts.

Step 7 -Bake the cake until a toothpick inserted into the center comes out clean, about 1 hour-1 hour 5 minutes.

Step 8 -Transfer the fluted tube pan to a wire rack and let the cake cool.

Step 9 -In a small saucepan over medium-high heat, add the sugar, the butter, the remaining whiskey, and the water and mix to combine. Bring to a boil.

Step 10 -Reduce the heat and simmer the whiskey mixture until the butter melts and the glaze thickens, about 10 minutes.

Step 11 -Transfer the saucepan from the heat and let the whiskey glaze cool, about 3 minutes.

Step 12 -Pour 1/3 of the whiskey glaze over the cake, allowing some to flow over the sides, then let the cake stand, about 1 hour. Transfer the remaining glaze to a bowl and cover it tightly with plastic wrap.

Step 13 -Invert the cake onto a serving tray and let it cool completely. Cover with plastic wrap.

Step 14 -The next day, reheat 1/2 of the remaining whiskey glaze and evenly brush it all over the cake.

Step 15 -Let the cake cool completely, then cover with plastic wrap.

Step 16 -The following day, reheat the remaining whiskey glaze and evenly brush it over the cake. Let it cool completely.

Step 17 -Slice and serve.