Tennessee Whiskey Cake Food

THE TENNESSEE WHISKEY CAKE

Steps:

• Place flour in dry skillet. Cook over medium heat while stirring until it is pale brown in color. Stir in nutmeg and set aside.
• In small bowl beat egg whites until stiff. Set aside.
• In large mixing bowl cream butter and sugar until light and fluffy.
• Add egg yolks and beat well.
• Add whiskey and stir to blend.
• Beat in flour, then fold in egg whites, raisins and pecans.
• Pour into greased and floured 9-inch tube pan.
• Bake at 300 for 2.5 hours, or until toothpick inserted in center comes out clean.

DICKEL TENNESSEE SOUR MASH CAKE

Steps:

• Thinly peel the lemon (removing as little of the white path as possible) and add the whiskey. Let the zest macerate in the whiskey for at least 3 to 4 hours, reserving the rest of the lemon for some other purpose. Afterwards, remove the peel, mince 1 teaspoon and return to the whiskey, discarding the remaining pieces.
• Preheat the oven to 350 degrees F. Cream the butter, both the sugars, and egg yolks together for several minutes, until the mixture is silky smooth. Pour half the whiskey with its minced peel into the pecan meal. Stir this together and beat into the cake batter until well blended. Sift together the flour and baking powder and stir into the batter. When this is well incorporated, scrape the batter into a buttered and floured 9-inch springform or bundt pan). Gently smooth the batter with a spatula and put into the preheated oven to bake for 1 hour. Then turn off the heat and leave oven door ajar, let the cake cool in the oven for 15 minutes. Remove, release the sides of the pan (or otherwise free its contents), and put the cake on a rack to cool. The cake tastes even better the next day, it does not need refrigeration and will keep in a cake tin for at least a week. Poke holes in cake on the bottom all through cake and pour remaining whiskey in, let sit for 24 hours.

WHISKEY CAKE I

Steps:

• Mix cake batter as directed on box. Stir in nuts.
• Bake cake as directed on box in a bundt pan.
• Before taking cake out of oven, combine butter, sugar, and whiskey. Boil for 5 minutes. Remove syrup from heat, and pour over cake. Continue baking cake for 5 more minutes. Cool in pan for about 15 minutes, then turn out onto a wire rack to cool.

OLD-FASHIONED WHISKEY CAKE

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.