LEMON-WHISKEY BUNDT CAKE
Steps:
- Preheat oven to 350°F. Generously butter 10- to 12-cup Bundt pan; dust with flour.
- Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk, 1/4 cup whiskey, oil and lemon peel. Mix nuts with flour in small bowl; mix into batter. Transfer to prepared pan.
- Bake cake until tester inserted near center comes out clean, about 50 minutes. Set pan with cake on rack while preparing glaze.
- Stir sugar, butter and remaining 1/2 cup whiskey in heavy small saucepan over medium-low heat until butter melts, sugar dissolves and syrup bubbles, about 5 minutes. Spoon hot syrup over cake. Cool cake completely in pan. Turn cake out of pan. (Can be made 2 days ahead. Cover and store airtight at room temperature.)
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.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 11 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 179 milligrams, Sugar 35 grams, TransFat 0 grams
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.
LEMON-IRISH WHISKEY CAKE
This recipe is posted for the World Tour 2005 RecipeZaar event. I haven't tried it yet, but know I will. It is from the Irish Heritage Cookbook written by Margaret M. Johnson. Note that this recipe should be started the day before baking.
Provided by PanNan
Categories Dessert
Time 1h30m
Yield 1 9 inch cake, 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 368.9, Fat 21, SaturatedFat 9.7, Cholesterol 100, Sodium 170.2, Carbohydrate 36.2, Fiber 1.9, Sugar 15.7, Protein 6.9
IRISH WHISKEY CAKE
Chock-full of raisins, lemon peel and spices. The light brown sugar and whiskey give this cake a mild butterscotch type of flavor.
Provided by MARBALET
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h40m
Yield 9
Number Of Ingredients 13
Steps:
- Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch square cake pan with parchment paper that is buttered and dusted with flour. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, salt, cloves and baking powder into a bowl and set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins.
- In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack.
- To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.
Nutrition Facts : Calories 561.3 calories, Carbohydrate 97.7 g, Cholesterol 109 mg, Fat 17.3 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 10.3 g, Sodium 312.2 mg, Sugar 71.7 g
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