BOOZY IRISH WHISKEY CAKE
Caution: this Irish whiskey cake will get you tipsy. Adults only!
Provided by Deepseer
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease 6 mini loaf pans with cooking spray.
- Combine cake mix, pudding mixes, and 1/2 cup walnuts in a large bowl.
- Whisk 1/2 cup Irish whiskey, milk, and oil together in a separate bowl. Whisk in eggs. Pour over cake mixture and stir until blended. Divide batter among the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
- Meanwhile, melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining walnuts, 1 tablespoon whiskey, and water. Cook over medium heat, whisking constantly, until smooth, 3 to 5 minutes. Remove from heat and whisk in remaining whiskey.
- Cool cakes for 5 minutes before inverting a wire rack set over a baking sheet. Use a toothpick to poke small holes across the tops. Pour whiskey topping over cakes and leave to soak in as they cool.
Nutrition Facts : Calories 614.5 calories, Carbohydrate 71.2 g, Cholesterol 84 mg, Fat 30.2 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 8.3 g, Sodium 639.8 mg, Sugar 51.4 g
IRISH WHISKEY AND CHOCOLATE CAKE
Oooh! This is decadent and devilish. It is a pretty cake, that is good for parties. I like to serve it around the holidays.
Provided by tornadoes three
Categories Dessert
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 350°F Butter and flour 8-inch-diameter spring form pan.
- Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes. Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl. Place bowl over saucepan of simmering water; stir until mixture is smooth. Remove bowl from over water. Finely grind almonds with 2 tablespoons flour in processor.
- Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy. Beat in egg yolks 1 at a time, then sea salt. Fold in chocolate mixture, then ground almond mixture. Using clean dry beaters, beat egg whites in another bowl until soft peaks form. Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form. Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack 30 minutes. Remove pan sides and cool cake completely.
- Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl. Place bowl over saucepan of simmering water and stir until smooth. Remove bowl from over water. Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next. Place bowl over larger bowl of ice water. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute. Spread icing over top and sides of cake.
- DO AHEAD Can be made 8 hours ahead. Cover with cake dome and let stand at room temperature.
Nutrition Facts : Calories 373.4, Fat 29.6, SaturatedFat 15.7, Cholesterol 166.8, Sodium 60.4, Carbohydrate 7.8, Fiber 1, Sugar 0.7, Protein 6
CHOCOLATE WHISKEY CAKE
This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt's Bottega restaurant in Birmingham, Ala. Ms. Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded. The interplay of coffee, black pepper and cloves is subtle but powerful, and results in a deeply flavored, moist confection that comes together quickly. It's just delicious.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees. Butter a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.
- In a medium saucepan over low heat, warm coffee, Irish whiskey, 12 tablespoons butter and remaining cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.
- In a bowl, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.
- Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 383 milligrams, Sugar 44 grams, TransFat 1 gram
IRISH WHISKEY CAKE
Chock-full of raisins, lemon peel and spices. The light brown sugar and whiskey give this cake a mild butterscotch type of flavor.
Provided by MARBALET
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h40m
Yield 9
Number Of Ingredients 13
Steps:
- Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch square cake pan with parchment paper that is buttered and dusted with flour. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, salt, cloves and baking powder into a bowl and set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins.
- In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack.
- To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.
Nutrition Facts : Calories 561.3 calories, Carbohydrate 97.7 g, Cholesterol 109 mg, Fat 17.3 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 10.3 g, Sodium 312.2 mg, Sugar 71.7 g
BITTERSWEET CHOCOLATE IRISH WHISKEY CAKE
Make and share this Bittersweet Chocolate Irish Whiskey Cake recipe from Food.com.
Provided by Manami
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Position rack in center of oven and preheat to 350°F
- Butter and flour 8-inch-diameter springform pan.
- Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes.
- Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl.
- Place bowl over saucepan of simmering water; stir until mixture is smooth.
- Remove bowl from over water.
- Finely grind almonds with 2 tablespoons flour in processor.
- Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy.
- Beat in egg yolks 1 at a time, then sea salt.
- Fold in chocolate mixture, then ground almond mixture.
- Using clean dry beaters, beat egg whites in another bowl until soft peaks form.
- Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form.
- Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions.
- Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes.
- Cool in pan on rack 30 minutes.
- Remove pan sides and cool cake completely.
- Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl.
- Place bowl over saucepan of simmering water and stir until smooth.
- Remove bowl from over water.
- Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next.
- Place bowl over larger bowl of ice water.
- Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute.
- Spread icing over top and sides of cake.
- DO AHEAD
- Can be made 8 hours ahead.
- Cover with cake dome and let stand at room temperature.
- Enjoy!
Nutrition Facts : Calories 315.6, Fat 25.9, SaturatedFat 14.1, Cholesterol 125.1, Sodium 47.2, Carbohydrate 8, Fiber 2, Sugar 0.6, Protein 5.4
IRISH WHISKEY CAKE
Make and share this Irish Whiskey Cake recipe from Food.com.
Provided by Babybuttons
Categories Dessert
Time 1h30m
Yield 1 CAKE
Number Of Ingredients 11
Steps:
- in a bowl combine Pudding and cake mix, milk, egg, and oil beat on medium for 2 minutes.
- Flour nuts and fold into batter.
- Bake in a round tube cake pan for 1 hour at 350 degrees.
- While cake is baking you can make the galze; combine white sugar, butter and whiskey (cook until sugar is melted).
- When cake is cooled DO NOT REMOVE FROM PAN; pour glaze over it and leave in pan overnight.
- BE SURE TO TURN CAKE OVER EVERY DAY TO KEEP IT MOIST.
THE LITTLE IRISH WHISKEY CAKE
Also from New Celtic Cookbook, this is in time for St. Patrick's Day. The authors found this lovely golden cake in a tearoom in Bushmills Ireland. They say it's lovely with butter and tea. Start preparation for this cake the night before to allow the whiskey to "work its magic on the raisins". Prep time includes 4 hours to do this.
Provided by Whisper
Categories Dessert
Time 5h
Yield 1 pan
Number Of Ingredients 10
Steps:
- Place lemon zest and the raisins in a small bowl and cover with 1/4 cup of whiskey.
- Cover with plastic wrap and leave to soak overnight.
- When ready to prepare the cake, lightly butter a 7-inch square cake pan.
- Line the base with parchment paper.
- Preheat the oven to 350°F.
- Place the butter in the bowl of an electric mixer (or mix by hand).
- Beat the butter until creamy.
- Add the sugar and continue beating until the mixture is light and creamy.
- Add the egg yolks and beat them into the mixture one at a time.
- Remove the lemon zest from the raisin and whiskey mixture.
- Chop some of the zest very finely, about 1 Tbsp, and add to the egg and sugar mixture along with the raisins and whiskey.
- Gently stir into the mixture.
- In another bowl, whisk the egg whites until stiff.
- Fold them into the egg and sugar mixture alternately with the flour.
- Don't overmix.
- Transfer the batter to the prepared pan and smooth the surface.
- Sprinkle with the sugar and bake in the oven for about 20-25 minutes or until it springs back gently when touched and a tester emerges clean.
- Remove from the oven and let sit for about 10 minutes.
- Turn out onto a cake rack set over a plate so that the cake is upside down.
- Use a skewer to make about 6 or 8 little holes in the cake's base (don't go all the way through) and pour the remaining bit of whiskey into the holes.
- Let sit for another 15 minutes, then invert and let cool completely before cutting into thick fingers and serving.
Nutrition Facts : Calories 2763.9, Fat 115.4, SaturatedFat 69.1, Cholesterol 697.6, Sodium 2480.4, Carbohydrate 367.6, Fiber 9.2, Sugar 245.5, Protein 30.9
CHOCOLATE WHISKEY BUNDT CAKE
Categories Cake Coffee Chocolate Egg Dessert Bake Whiskey Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 14 servings
Number Of Ingredients 14
Steps:
- Put oven rack in middle position and preheat oven to 325°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.
- Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
- While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
- Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.
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