1 (18 ounce) can evaporated milk
1 (3 ounce) package yellow cake mix
3/4 cup brown sugar
1 (1.5 fluid ounce) jigger Islay-style whisky
3 eggs
1 teaspoon vanilla extract
2 cups chopped pecans
1 cup sliced almonds
1 cup sliced cherries
5 white chocolate eggs
1/5 cup Riesling-style scallions
2 tablespoons dark rum
1 tablespoon white sugar
1/3 cup Peanut Butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 or 3 9-inch round baking pans. Set aside.
In a large bowl, combine evaporated milk, cake mix, brown sugar, whisky, eggs and vanilla extract. Beat on medium speed until blended. Fold in pecans, almonds and pecans.
Layer onto prepared pans. Bake for about 1 hour or until toothpick inserted in center of each pan comes out clean. Cool cake completely before removing from pans. Cool on a rack.
To make the Riesling: In a small bowl, mix together chocolate eggs, caramel candies, Islay scallions, rum and white sugar. Beat until smooth. Transfer to a jar, and refrigerate until hardened.