IRISH WHISKEY CAKE
Make and share this Irish Whiskey Cake recipe from Food.com.
Provided by Babybuttons
Categories Dessert
Time 1h30m
Yield 1 CAKE
Number Of Ingredients 11
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.
BOOZY IRISH WHISKEY CAKES
Our boozy Irish Whisky cake gets a little help from Betty Crocker™ Super Moist™ yellow cake mix and a lot of lovin' from some strong Irish whiskey for a cake that is downright intoxicating.
Provided by By Paula Jones
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 12 mini fluted tube cake pans with cooking spray.
- In small microwavable bowl, stir coffee powder and 2 tablespoons whiskey with whisk until combined. Microwave on High about 10 seconds or just until warm; set aside.
- In large bowl, beat cake mix, 1/2 cup butter, the eggs, 2/3 cup water and 1/4 cup whiskey with electric mixer on low speed 30 seconds. Add coffee mixture. Beat on medium speed 2 minutes. Divide batter evenly among cake pans.
- Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
- In small heavy saucepan, mix sauce ingredients. Cook over low heat, stirring constantly, until sugar is dissolved and butter is melted.
- To serve, place cakes on dessert plates; drizzle with sauce.
Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 75 mg, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 28 g, TransFat 0 g
BOOZY IRISH WHISKEY CAKE
Caution: this Irish whiskey cake will get you tipsy. Adults only!
Provided by Deepseer
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease 6 mini loaf pans with cooking spray.
- Combine cake mix, pudding mixes, and 1/2 cup walnuts in a large bowl.
- Whisk 1/2 cup Irish whiskey, milk, and oil together in a separate bowl. Whisk in eggs. Pour over cake mixture and stir until blended. Divide batter among the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
- Meanwhile, melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining walnuts, 1 tablespoon whiskey, and water. Cook over medium heat, whisking constantly, until smooth, 3 to 5 minutes. Remove from heat and whisk in remaining whiskey.
- Cool cakes for 5 minutes before inverting a wire rack set over a baking sheet. Use a toothpick to poke small holes across the tops. Pour whiskey topping over cakes and leave to soak in as they cool.
Nutrition Facts : Calories 614.5 calories, Carbohydrate 71.2 g, Cholesterol 84 mg, Fat 30.2 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 8.3 g, Sodium 639.8 mg, Sugar 51.4 g
IRISH CREAM POUNDCAKE
This classic poundcake has a boozy twist that's perfect for parties, St. Patrick's Day and beyond. Irish cream liqueur - a rich blend of Irish whiskey, cream, sugar, vanilla and other flavorings - is added to both the batter and the glaze, which yields doubly flavorful results. The alcohol in the cake burns off during baking, but if you'd like to mute the hint of alcohol in the glaze, simply bring the Irish cream to a simmer and let it cool before whisking it with the confectioners' sugar. Serve the cake alone, with a scoop of coffee ice cream or a hot cup of coffee (spiked with Irish cream, perhaps). The cake keeps well at room temperature, tightly wrapped, for up to 4 days.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Spray a 9-inch loaf pan with nonstick spray, then dust with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing on medium speed until incorporated, about 30 seconds each. Scrape down the sides of the bowl after each addition.
- In a medium bowl, whisk together the flour, baking powder and salt. Add the mixture to the bowl of the stand mixer and mix on low until incorporated, about 30 seconds. Add the Irish cream and mix on low to combine, 15 seconds more.
- Pour the batter into the prepared pan and spread in an even layer. Bake until the surface of the cake is lightly golden brown and a toothpick inserted into the thickest part comes out clean, 55 to 65 minutes. Let cool in the pan for 10 minutes, then unmold onto a wire rack to cool completely.
- Make the glaze: Whisk the powdered sugar and Irish cream together in a medium bowl to form a thick glaze. Spoon the glaze over the surface of the loaf, letting the excess drip down the sides. Let the glaze set for 10 to 15 minutes before slicing.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 11 grams, Carbohydrate 75 grams, Fat 31 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 18 grams, Sodium 268 milligrams, Sugar 53 grams, TransFat 1 gram
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.
BOOZY IRISH WHISKEY CAKE
This recipe is from my "Common Market - Ireland" cookbook. This is a yummy sultana (raisin) cake with a slight orange flavor. This cake is best when eaten right after it cools. Prep time includes the 2 hours for soaking the orange peel.
Provided by Dee514
Categories Dessert
Time 3h5m
Yield 1 7inch cake
Number Of Ingredients 9
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.
Nutrition Facts : Calories 3502.3, Fat 155.2, SaturatedFat 92.7, Cholesterol 923.7, Sodium 1972.4, Carbohydrate 480.7, Fiber 12.9, Sugar 271.8, Protein 49.5
BITTERSWEET CHOCOLATE IRISH WHISKEY CAKE
Make and share this Bittersweet Chocolate Irish Whiskey Cake recipe from Food.com.
Provided by Manami
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Position rack in center of oven and preheat to 350°F
- Butter and flour 8-inch-diameter springform pan.
- Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes.
- Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl.
- Place bowl over saucepan of simmering water; stir until mixture is smooth.
- Remove bowl from over water.
- Finely grind almonds with 2 tablespoons flour in processor.
- Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy.
- Beat in egg yolks 1 at a time, then sea salt.
- Fold in chocolate mixture, then ground almond mixture.
- Using clean dry beaters, beat egg whites in another bowl until soft peaks form.
- Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form.
- Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions.
- Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes.
- Cool in pan on rack 30 minutes.
- Remove pan sides and cool cake completely.
- Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl.
- Place bowl over saucepan of simmering water and stir until smooth.
- Remove bowl from over water.
- Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next.
- Place bowl over larger bowl of ice water.
- Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute.
- Spread icing over top and sides of cake.
- DO AHEAD
- Can be made 8 hours ahead.
- Cover with cake dome and let stand at room temperature.
- Enjoy!
Nutrition Facts : Calories 315.6, Fat 25.9, SaturatedFat 14.1, Cholesterol 125.1, Sodium 47.2, Carbohydrate 8, Fiber 2, Sugar 0.6, Protein 5.4
IRISH WHISKEY CAKE
Great winter-time cake. Warms you through and through! Feel free to use a little less water and make up for it with some extra whiskey.
Provided by TattooedMamaof2
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350. Grease two 8-inch round cake pans. Line with wax paper.
- Place raisins in small saucepan, cover with water, and bring to boil. Simmer for 20 minute Drain thoroughly. Reserve 1/4-cup of raisin-water, allow to cool.
- Beat butter until soft. Gradually beat in sugar, until light and fluffy. Add egg, beat until blended.
- Sift flour with baking powder, baking soda, spices and salt. Fold into butter mixture, alternately with reserved liquid. Stir in raisins, walnuts, and whiskey. Turn into pans, bake for 30-35 minutes.
- Beat icing ingredients until fluffy. Spread between layers and on top & sides of cooled cake. Garnish with walnut halves, if desired.
BOOZY IRISH CAKE
This delicious and moist cake mimics the famous drop-a-shot-into-a-pint flavors: Guinness®, Baileys®, and Jameson®. The whiskey is the dominant flavor. The amount can always be reduced and substituted with water. Additionally, heavy cream can replace the Baileys® in the frosting.
Provided by CinfulySwt
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 2h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
- Place the cake mix into a large mixing bowl. Pour the water into a 2-cup measure, and add enough Irish whiskey to total 1 1/3 cup of liquid (about 10 1/2 tablespoons). Reserve remaining whiskey. Beat the whiskey and water mixture, vegetable oil, and eggs with an electric mixer on low speed just until cake mix is moistened; increase speed to medium, and beat until the batter is smooth, about 2 minutes. Pour batter into the prepared cake pans.
- Bake in the preheated oven until the cakes are golden brown and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.
- While the cake is baking, pour remaining Irish whiskey (about 1 1/2 tablespoon) into a saucepan, and stir in 1/4 cup of butter and 1/2 cup of sugar. Bring the mixture to a boil, stirring constantly, until sugar has dissolved; boil until slightly thickened, about 5 minutes.
- When cakes are done baking but still hot, poke holes all over the cakes (the end of a chopstick works well for this) and drizzle the whiskey syrup into the holes. Return the cakes to the oven, and bake for an additional 5 minutes.
- Remove cakes from oven, allow to cool in pans for 15 minutes, then remove from pans to finish cooling on wire racks.
- To make caramel sauce, mix the Irish stout beer with 1/2 cup of sugar in a saucepan over low heat. Simmer the mixture until thickened, about 40 minutes, stirring occasionally, and allow to cool.
- To make frosting, beat 1 cup of softened butter in a bowl with an electric mixer on medium speed until smooth, then gradually beat in confectioners' sugar, about 1/2 cup at a time. Beat in salt, then add the Irish cream liqueur, beating until the frosting is light and fluffy.
- To assemble the cake, place a layer onto a cake serving dish; pour the Irish stout caramel over the first layer, allowing the caramel to drip down the sides of the layer. Place the 2nd cake layer on top, and top with the buttercream, swirling the frosting into decorative waves. Do not frost sides of cake.
Nutrition Facts : Calories 631.3 calories, Carbohydrate 77.6 g, Cholesterol 97.3 mg, Fat 29.5 g, Protein 2.9 g, SaturatedFat 15 g, Sodium 529.2 mg, Sugar 60.7 g
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