OLD-FASHIONED WHISKEY CAKE
This came from my sister's mother-in-law many, many years ago and has been handed down over the years. It's not only a great dessert, it also makes a wonderful gift at Christmastime.
Provided by Cookin Katie
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- CAKE: Combine all ingredients and mix for 3 minutes by hand.
- Pour into well-greased bundt pan and bake for 50-60 minutes at 350 degrees.
- Toothpick should come out clean.
- ICING:.
- Cook on stovetop on med.
- heat until sugar is dissolved and mixture is brown.
- Leave cake in pan and using a toothpick, poke several holes into cake.
- Pour 3/4 of icing onto cake.
- Let set 15 minutes.
- Flip cake onto plate.
- Brush remaining icing onto top& sides of cake.
SOUTHERN WHISKY CAKE
Provided by Craig Claiborne
Categories dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 275 degrees.
- In mixing bowl cream butter and sugar together and add eggs, one at a time, beating briskly.
- Blend flour and baking powder in flour sifter and sift over butter mixture. Beat to blend. Add whisky, honey, raisins, pecans, fruit, nutmeg, cinnamon and cloves. Blend well.
- Lightly oil inside of 8-cup tube pan.
- Pour batter into pan and smooth over top with spatula. Set the pan on a baking sheet, and place in the oven.
- Bake about 2 1/4 hours or until cake is nicely browned on top or until internal temperature is about 200 degrees on thermometer. Let stand briefly before unmolding. Wrap in cheesecloth, and douse occasionally with about 1/4 cup bourbon or Cognac. Then store tightly wrapped in the cheesecloth plus aluminum foil. Refrigerate or keep in very cool place until ready to use.
Nutrition Facts : @context http, Calories 780, UnsaturatedFat 32 grams, Carbohydrate 84 grams, Fat 47 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 53 milligrams, Sugar 50 grams, TransFat 1 gram
PENNY'S WHISKEY CAKE
Although most of the alcohol cooks out of this cake, there's still a distinct whiskey flavor.
Provided by Penny
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 2h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Sprinkle the walnuts evenly in the bottom of the prepared pan.
- Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the pan.
- Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Poke holes all over the top of the cake with a toothpick.
- To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes, then remove from heat and stir in 1/2 cup whiskey. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.
Nutrition Facts : Calories 576.6 calories, Carbohydrate 62.6 g, Cholesterol 83.2 mg, Fat 29.8 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.2 g, Sodium 529.6 mg, Sugar 44.5 g
WHISKEY FUDGE CAKE
Provided by Food Network
Categories dessert
Time 1h31m
Yield 1 (8-inch) cake
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and set an 8 by 2 1/2-inch ring on it, Wrap an 8-inch cardboard round with foil and set aside.
- In a small bowl, sift together the flour and the baking soda. Set aside. In a double boiler or a metal bowl placed over simmering water, melt the chocolate. Keep warm.
- Meanwhile with the paddle of an electric mixer, cream the butter until light. Gradually add 1 cup sugar and continue to cream until fluffy. (It is very important that this mixture is light and fluffy.)
- Beat in the egg yolks, 1 at a time, the whiskey, and the vanilla. Stop the machine and scrape in the melted chocolate. Continue to mix until well combined. Remove the bowl from the machine and fold in half the flour mixture. Fold in the remaining flour.
- With a clean whisk and bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue to whisk until shiny and firm, but not stiff. Stir 1/4 of the whites into the batter to lighten, then fold in the remaining whites. Pour the batter into the prepared cake ring and bake for 1 hour. Invert immediately onto the foil-covered cardboard round and run a sharp knife around the sides of the cake, loosening the cake from the ring. Do not remove the ring from the cake. Let cool completely on a rack. Then, carefully lift off the ring.
- Dust the cake with sifted powdered sugar and serve with ice cream or whipped cream.
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