Whiskey Cake Food

KENTUCKY BOURBON CAKE/WHISKEY CAKE

Steps:

• In a large bowl or jar, combine the raisins and pineapple. Add the bourbon, cover, and let soak for at least 8 hours or, for a more intense flavor, up to 48 hours.
• Drain the fruit, reserving 1 cup bourbon. (You can imagine what cooks do with any leftover bourbon.) Place the fruit and pecans in a large bowl, add the ½ cup flour, and toss to coat and separate any clumps.
• Position a rack in the center of the oven. Place a roasting pan or large baking pan on the lower rack of the oven and add 1-inch of boiling water. Preheat the oven to 275°F. Grease one 10- by 4-inch (16-cup) tube pan, two 9-inch springform pans or 8-inch (8-cup) tube pans, or four 1-pound coffee tins or 9- by 5- by 3-inch loaf pans, line the bottom and sides with parchment paper or greased pieces of brown paper bag, grease again, and dust with flour.
• To make the batter: Sift together the flour, nutmeg, baking powder, and salt.
• In a very large bowl, beat the butter on low speed until smooth, about 2 minutes.Increase the speed to medium, gradually add the sugars, and beat until light and fluffy, about 5 minutes.
• Beat in the egg yolks, one at a time. Add the vanilla and, if using, zest.
• Add the flour mixture in 3 stages alternately with the reserved 1 cup bourbon, beginning and ending with the flour mixture.
• In a large bowl, beat the egg whites on low speed until foamy, about 1 minute. Increase the speed to medium and beat until stiff but not dry, 5 to 8 minutes.
• Fold ¼ of the whites into the batter, then gently fold in the remaining whites.
• Stir in the fruit and nut mixture.
• Pour into the prepared pan, tapping to remove any air pockets, but do not pack down.
• Bake, rotating the pan every 45 minutes or so, until a wooden tester inserted in the center comes out clean or the internal temperature registers 200 to 208°F on an instant-read thermometer, about 3½ to 4 hours for a 10-inch tube pan, 3 hours for springform pans, 2¼ hours for 8-inch tube pans, and about 2 hours for loaf pans. Place on a wire rack and let cool in the pan, at least 2 hours.
• Remove the cake from the pan. The taste and texture improves as the cake ages. You can wrap the cake airtight and place in the refrigerator for 2 to 3 days or in the freezer for up to 4 months.
• Or to age the cake, wrap it in a cloth or double layer of cheesecloth dampened with bourbon, place in an airtight container or wrap in heavy duty aluminum foil, and let stand in a cool, dry place for at least 2 weeks.

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.

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.

WHISKEY BUNDT CAKE

Steps:

• Preheat the oven to 350°F.
• Coat a Bundt pan with nonstick cooking spray.
• In a small bowl, combine the raisins, pecans, and flour; mix until the raisins and pecans are thoroughly coated, then stir them into the cake batter.
• Pour batter into the Bundt pan and bake for 32 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean.
• In a small saucepan, combine the butter, sugar, and whiskey and bring to a boil over medium-high heat; let boil for 5 minutes, stirring occasionally.
• Using a fork, poke holes into the top of the cake and pour the syrup over the cake.
• Let cool in the pan for about 15 minutes, then remove to a wire rack to cool completely before cutting.

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:

• Heat oven to 350°F.
• Sprinkle nuts evenly onto bottom of fluted tube pan sprayed with cooking spray. Beat cake mix, eggs, sour cream, 1/2 cup whiskey and oil in large bowl with mixer until blended. Pour over nuts in pan.
• Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto serving platter; gently remove pan.
• Combine sugar, butter and water in small saucepan; bring to boil on medium heat, stirring frequently. Gradually stir in remaining whiskey until blended. Serve cake drizzled with warm sauce.

WHISKEY FUDGE CAKE

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.

WHISKEY CAKE

Steps:

• Cake.
• mix all cake ingredients together and bake in a greased and floured bundt or 8 inch spring form pan for 1 hour at 350 degrees.
• Glaze.
• Melt butter, sugar and whiskey together. Simmer slowly for 2-3 minutes. Pour 2/3rds. of glaze on top of cake right out of the oven(I poke holes in it with a skewer first. Wait 25 minutes, remove from pan, pour remaining glaze over cake.