*Grease and flour tube pan & pre-heat oven to 325 degrees.

*Combine cake and pudding mixes with whiskey and eggs, beating well.

*Beat in milk and oil.

*Toss walnuts in flour and fold into batter.

*Pour into a greased and floured 10 inch tube pan.

*Bake at 325 degrees for 55 to 60 minutes. Remove from oven and leave in the pan while preparing glaze.

Glaze:

*Heat together butter, sugar and whiskey on medium heat until butter is melted, sugar dissolves and mixture bubbles.

*Pour hot mixture over cake still in pan. The cake must not rise above edges of the pan. If it does this, trim around edges. (That will happen if a smaller pan is used).

*Cool in pan for 2 hours.

*At the end of 2 hours, invert pan and remove cake onto cake dish.  It may come out slowly, so allow time for it to slide out.

*Wrap in plastic wrap and refrigerate for 24 hours. Whiskey will continue to soak into cake.

*When ready to serve, sprinkle with powdered sugar.