EASY WHISKEY CAKES
If you'd like to start a lasting family baking tradition, look no farther than this easy-to-make and highly gift-able cake, made with Betty Crocker™ Super Moist™ yellow cake mix, pudding mix and whiskey.
Provided by By Bree Hester
Categories Dessert
Time 1h45m
Yield 54
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9 (5x3-inch) loaf pans with cooking spray.
- In large bowl, beat cake mix, pudding mix, milk, oil, 1/4 cup whiskey and the eggs with electric mixer on medium speed 5 minutes. Add 2 cups walnuts; beat 1 minute (batter will be very thick). Divide batter evenly among pans.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Place pans on cooling racks.
- While cakes are still warm, in another large bowl, beat melted butter, 1 1/2 cups whiskey and the powdered sugar with whisk until smooth. In bowl, reserve 1 1/2 cups icing; set aside. With bamboo skewer, poke holes in tops of cakes. Pour some of remaining icing over cakes; let soak in 1 minute. Repeat until all icing has soaked into cakes. Cool completely, 45 to 60 minutes.
- To reserved 1 1/2 cups icing, add 2 cups walnuts. Spoon walnut mixture over tops of cakes. Cakes can be frozen, tightly wrapped.
Nutrition Facts : Calories 250, Carbohydrate 27 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 200 mg
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
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
CHOCOLATE WHISKEY CAKE
This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt's Bottega restaurant in Birmingham, Ala. Ms. Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded. The interplay of coffee, black pepper and cloves is subtle but powerful, and results in a deeply flavored, moist confection that comes together quickly. It's just delicious.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 383 milligrams, Sugar 44 grams, TransFat 1 gram
PENNY'S WHISKEY CAKE
Although most of the alcohol cooks out of this cake, there's still a distinct whiskey flavor.
Provided by Penny
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 2h30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 576.6 calories, Carbohydrate 62.6 g, Cholesterol 83.2 mg, Fat 29.8 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.2 g, Sodium 529.6 mg, Sugar 44.5 g
WHISKY CAKE
For those whose interest in dried fruits extends only as far as raisins, this whisky cake is a near fruitcake.
Provided by Marian Burros
Categories dessert
Time 2h15m
Yield 1 10-inch cake
Number Of Ingredients 12
Steps:
- Grease and flour a 10-by-4-inch tube pan.
- Beat the egg whites until they are foamy. Beat in one-quarter cup of the granulated sugar slowly until the mixture forms stiff peaks. Set aside.
- Beat the butter, brown sugar, remaining granulated sugar and egg yolks until the mixture is light and fluffy.
- Mix one-quarter cup of the flour with the pecans and raisins to coat.
- Sift the remaining flour with baking powder and nutmeg. Beat into the batter alternately with the bourbon until well blended. Stir in the pecans and raisins. Fold in the reserved beaten egg whites thoroughly.
- Spoon the batter into the prepared pan, pressing down to pack. Decorate the top with pecan halves.
- Bake at 325 degrees for one hour, or until the top springs back when lightly pressed. Cool on a wire rack for one hour. Remove the cake from the pan; cool completely. Wrap the cake with cheesecloth soaked with bourbon. Store in a tightly covered container for several days.
CHOCOLATE WHISKEY BUNDT CAKE
Categories Cake Coffee Chocolate Egg Dessert Bake Whiskey Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 14 servings
Number Of Ingredients 14
Steps:
- Put oven rack in middle position and preheat oven to 325°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.
- Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
- While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
- Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.
RAWHIDE'S WHISKEY CAKE
For several years, our neighbor gave us a moist, whiskey-flavored cake. I've tweaked the recipe, and now my friends want this cake instead of platters of homemade cookies. Fair warning: This cake takes three days to make, but it is very easy to prepare. -Cindy Worth, Lapwai, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 slices.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 400 calories, Fat 23g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 298mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
THE BEST WHISKEY CAKE EVER
My mother would make this cake for the club girls.They would take turns every tuesday night each lady would have a chance to put a spread of their goodies don't get me wrong my mother would put a spread to feed a horse. And my mother would make the best pizza ever that .I still make today for my family .
Provided by maroon7baby
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 394.5, Fat 22.8, SaturatedFat 4.5, Cholesterol 93.2, Sodium 453.7, Carbohydrate 43.1, Fiber 0.5, Sugar 27.7, Protein 4.8
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