Virginia Whiskey Cake Food

PENNY'S WHISKEY CAKE

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.

VIRGINIA WHISKEY CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 9x5 inch loaf pan.
• In a medium bowl, cream together the butter and sugar until light and fluffy. Gradually beat in the egg yolks until well blended. Combine the flour, baking powder, and nutmeg; stir into the batter alternately with the port wine and brandy. Fold in the candied fruit.
• In a separate clean dry bowl, whip egg whites to soft peaks. Fold 1/4 of the egg whites into the batter to lighten, then fold in the remaining whites. Pour into the prepared loaf pan.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Cool cake in the pan, and pour the bourbon over it. When the bourbon has soaked in, remove it from the pan, and wrap with aluminum foil. Let it sit for at least 1 day before serving.

WHISKEY CAKE

Steps:

• Preheat oven to 350 degrees. Butter a bundt pan and dust with bread crumbs. In a mixer fitted with a paddle, beat butter, 1 1/4 cups sugar and lemon zest until fluffy and fragrant. Beat in vanilla and 2 eggs. Add remaining eggs. Beat again.
• Sift together the flour, baking powder and salt. Add half the mixture to the batter and mix on low speed until just incorporated. Add remaining mixture and mix again until almost smooth; the rest must be done by hand using a spatula.
• Scrape the batter into the bundt pan. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Meanwhile, combine remaining 1/2 cup sugar with 1/3 cup water in a saucepan. Boil until bubbles grow small and make fine snapping sounds, about 3 minutes. Remove from the heat and let cool. Stir in the whiskey.
• When the cake is done, let it cool for a few minutes. Unmold onto a serving plate with a lip. (The whiskey may pool at the base.) Pierce the top of the cake in about 20 places with a skewer, then pour the whiskey syrup over it. Once the cake is cool, cover with plastic wrap. This cake is best served the next day.

THE BEST WHISKEY CAKE EVER

Steps:

• In a large bowl beat until creamy cake mix, instant pudding, oil, flavorings,sour cream then pour in greased cake pan angel or bundt pan.
• put in preheated oven.Bake until a toothpick inserted comes out clean.

WHISKEY CAKE

Steps:

• Preheat oven to 250 degrees.
• Combine the sugars and cream with butter.
• Add well-beaten eggs.
• Sift flour, bakin gpoder and mace; add alternately with whiskey.
• Add nuts, blend well.
• Bake in well greased or paper-lined tube pan for 2 1/2- 3 hours.
• The cake should have a moist, crumbly texture similar to a macaroon.
• Wrap in foil and store in a cool place.
• (Do Not Freeze).
• The cake cuts easier when cold, but should be served at room temperature.
• It will keep for two weeks or longer.
• Note: For added flavor, add 1 TBS of Whiskey Sauce (See ingredients above and combine all well) to the cake one half hour before serving.
• Whipped cream is optional.