Whiskey Cake Recipe 395 Food

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.

IRISH WHISKEY CAKE

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.

RAWHIDE'S WHISKEY CAKE

Steps:

• Preheat oven to 300°. Grease and flour a 10-in. tube pan., Combine the first 6 ingredients; beat on low speed 30 seconds. Beat on medium speed 2 minutes; fold in 1 cup nuts. Pour batter into prepared pan; sprinkle with remaining nuts. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan., For glaze, mix all ingredients in a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Cool 3 minutes. Pour one-third of glaze over top of cake, allowing some to flow over sides. Let stand 1 hour. Remove from pan to cool completely; cover., The next day, reheat glaze; brush half over cake, cooling before covering. Repeat the following day, using remaining glaze.

WHISKEY CAKE RECIPE - (3.9/5)

Steps:

• CAKE: Heat oven to 350°F. Place dates, baking soda and boiling water in a medium sized bowl. Allow to sit for 15-20 minutes until the dates are softened. Place the date mixture in a food processor for 2 minutes to form a paste. Using a stand mixer fitted with the paddle attachment, cream the butter on medium speed for about 1 minute. Add the sugar and continue to cream for 3 minutes longer. Scrape down the sides of the bowl using a rubber spatula. Add the eggs, one at a time, mixing in between to fully incorporate each egg. Scrape down the sides of the bowl. With the mixer running on low, add the flour, about 1/2 cup at a time, and mix just until the flour is no longer visible. Remove the bowl from the stand mixer. Add the date paste and gently fold in using a rubber spatula. Spray a 9 x 13-inch baking pan with non-stick spray. Sprinkle the turbinado sugar into the baking pan and move the pan around until the sugar coats the bottom and all sides. Pour in the cake batter and bake for 30-40 minutes or until a toothpick comes out clean. Allow the cake to cool at room temperature for 20 minutes. Flip the cake out onto a parchment paper lined tray. Leave at room temperature to cool completely. Wrap the cake in plastic wrap and store at room temperature until ready to use. NOTE: To make self-rising flour, mix together 3 cups of all-purpose flour, 2 teaspoons of salt and 1 tablespoon of baking powder in a medium-sized bowl. Use immediately or store in an airtight container. BOURBON SAUCE: Bring heavy cream, 1/4 cup sugar and vanilla bean to simmer in a small to medium-sized sauce pot. In a mixing bowl, whisk the egg yolks and other 1/4 cup sugar together until frothy. While stirring, slowly add about 1/2 of the heavy cream mixture to the eggs. Stir together gently. Pour the egg mixture into the pot of remaining heavy cream. Continue to cook over medium-low heat until the mixture thickens and coats the back of a spatula or spoon. Stir in the vanilla extract and bourbon and remove from heat. Pour the mixture through a strainer into a container. Place the container of bourbon sauce in an ice bath until cool. Either use the sauce immediately, or store in the fridge until ready to use. If stored in the fridge, before use, reheat in the microwave at 10 second intervals on 50% power until thinned and slightly lukewarm. TOFFEE SAUCE: Place butter in a heavy bottom sauce pot over medium heat. Once melted, add brown sugar and continue to cook for about 8 minutes, stirring occasionally. Add heavy cream and allow to cook for another 6-7 minutes, still stirring occasionally. Remove pan from heat and stir in bourbon and vanilla. Use sauce immediately or store in the fridge for up to 3 days. Reheat before using. SPICED PECANS: Heat oven to 350°F. Mix water, syrup, salt and both peppers together in a small bowl. Place pecans in a medium-sized bowl. Pour maple syrup mixture over pecans and mix until all are evenly coated. Spread the pecans out on a baking sheet covered with foil. Bake for 12-15 minutes. As soon as the pecans come out of the oven, scrape the pecans off the pan ad break up pecan clumps to prevent from sticking together. Let cool completely. Store in an airtight plastic container at room temperature. WHIPPED CREAM: Using a stand mixer fitted with the whisk attachment, add the heavy cream, sugar and vanilla to the bowl. Beginning at low speed and slowly increasing the speed to high, whip the mixture together until slightly stiff peaks form. ASSEMBLE THE CAKE: Cut the Date Cake into 12 equal pieces. Poke several holes in the top of each piece using a wooden skewer or chopstick. Arrange the cake pieces on a baking sheet covered with nonstick foil. Heat the oven to 500°F. Pour 1/4 cup of Toffee Sauce over each piece of Date Cake. Place toffee soaked cake pieces in the oven for 4-5 minutes, until the Toffee Sauce is bubbling and the cake is warmed throughout. Spoon 1/4 cup of Bourbon Sauce onto 12 individual plates or bowls. Place each piece of warmed cake in the middle of each pool of Bourbon Sauce Finish each piece with a large dollop of Whipped Cream and a sprinkling of Spiced Pecans.

CHOCOLATE WHISKEY CAKE

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.

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.

BOOZY IRISH WHISKEY CAKE

Steps:

• Put the whiskey into a small bowl.
• Peel the orange and soak the peel in the whiskey for a few (2) hours; then discard the orange peel.
• Add the sultanas to the whiskey, and let them soak while preparing the cake.
• In a large bowl, cream the butter and sugar together.
• Add the eggs, one at a time, with a teaspoon of flour for each egg, beating well between each addition.
• Sift remaining flour, salt and baking powder together, and fold into the egg mixture.
• Fold in the whiskey and sultanas.
• Line a greased 7-inch round cake tin with greased paper.
• Put in the mixture and bake in a moderate (350°F) oven for about 30-45 minutes or until toothpick inserted in center of cake comes out dry.
• Cool on wire rack.
• Serve as soon as its cooled.

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.

LEMON-IRISH WHISKEY CAKE

Steps:

• Place julienned lemon zest in a small bowl. Add whiskey and let soak overnight.
• The next day, preheat oven to 350°F Grease a 9 inch cake pan.
• Cream the butter and sugar together until light and fluffy. Whisk in the eggs.
• Sift the flour and add to the butter mixture along with the salt. Stir to blend.
• Fold in the ground almonds.
• Strain the whiskey, discarding the zest, and stir the whiskey into the batter.
• Pour into the prepared pan, and bake about one hour, until golden brown, and a toothpick inserted in the center comes out clean.