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1 c. butter
2 c. sugar
3/4 c. Irish whiskey
1/4 c. milk
4 eggs
1 tsp. vanilla
3 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
1/4 c. water
1/4 lb. butter
1 c. sugar

Cream together butter and sugar. Beat well. Add
whiskey, milk, eggs and vanilla. Add flour, baking powder and
salt. Beat until smooth. Fold in finely chopped nuts. Bake
at 325 degrees for 55 minutes.
Ten minutes before cake is done prepare glaze. In pot
melt 1/4 cup water, 1/4 pound butter and add 1 cup sugar. Stir
until bubbly about 5 minutes. Cool 2 minutes. Stir in 1 cup
Irish whiskey. Pour over hot cake. Cool 2 hours. Wrap in
foil, refrigerate. Turn daily, serve with whipped cream.

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