BG, It's really weird that you posted this message just 2 minutes after I received this message. I waas also looking for one and this person sent the following recipe to me in the e-mail. Have a look. It's a tried recipe.
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(commends are not from me, but the recipe provider.)

the moment, I never want to make or eat this cake again! I
have achieved a very close approximation to the original. But at
such a cost! We have been eating variation after variation and I
can't go on - at the moment anyway. So here is my *all natural,
common ingredients, metric* variation on the original "Irish
Whiskey Cake".IRISH WHISKEY CAKE
For Non-North Americans

340 g all-purpose flour
15 g baking powder
5 g salt
110 g butter, room temperature
365 g sugar
10 ml vanilla
3 eggs plus 2 egg whites
100 ml Irish Whiskey [1]
80 ml oil (I used Canola)
125 ml milk [2]
40 to 50 g chopped walnuts

Butter and flour a Bundt pan or 10 inch tube pan [3]. Combine flour, baking powder and salt.

Beat butter until smooth. Add sugar and vanilla and beat well.
Add eggs and egg whites one at a time beating 1 minute after each
addition. Add dry ingredients and liquids alternately to beaten
egg-butter mixture beating well after each addition. Add nuts and mix in well.

Pour into prepared pan and bake at 190 deg. C until done (about
45 to 55 minutes). Cool in pan on a cake rack for 5 minutes. Turn
cake out onto cake rack and cool completely.

GLAZE
75 g butter 60 g water 105 g sugar 70 g Irish Whiskey

Melt butter in a saucepan. Stir in water and sugar. Boil for
about 3 minutes, stirring constantly. Remove from heat and stir in whiskey.

Place cake (on rack) over a large plate. Pour glaze over the
cake. Pour the glaze that has dripped onto the plate over the
cake. Repeat until all the glaze is used. As the glaze cools and
builds up, it will form a shiny glaze over the cake.

[1] My wife thinks that I should add more whiskey here. She may be right.
[2] Next time I think I will try using water instead of milk
(might add a little powdered milk). Additional moisture is the
reason. But it might change the crumb.
[3] I used a bundt(tm) pan (fluted tube pan) as I have not been
able to find my 10 inch tube pan. This is what the original
recipe called for. However, with the changes I have made to the
cake, I think it may well fit into an 8 inch or at least a 9 inch
tube pan. I think that this cake in it's present condition is too
small for a 10 inch tube pan.

Additional Notes: The crumb with this cake is perfect. The
density is close to perfect - it needs to be just a wee bit
lighter. The moisture could be increased with benefit. The main
problem is the weakness of the whiskey flavour even though I have
increased the total amount of whiskey. Next time, I may try
pouring some straight whiskey over the cake before adding the
glaze. Adding additional whiskey to the glaze worked, but it was
difficult to get the glaze to soak in enough. I'm thinking that
it might work adding some whiskey to the partially cooled cake
before removing it from the pan - I have done this with other
cakes and it works moderately well.

My wife and I like this cake plain. It is also good with whipped
cream. Haven't tried it, but it seems it would be good with
custard sauce (more whiskey ?) or a similar sauce of a more
vanilla-ish nature (Italian or French). Oh, it is also good with
vanilla ice cream and, thinly sliced, with clotted cream.
Toasted, it isn't too bad either.