WHISKEY CAKE I
This excellent recipe uses cake mix and whiskey to make a very moist and tasty yellow cake.
Provided by Jamie
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 42.2 g, Cholesterol 10.2 mg, Fat 11.7 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.4 g, Sodium 310.1 mg, Sugar 31.7 g
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.
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
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.
WHISKEY CAKE
This recipe come to you courtesy of Evans Farm Inn in Mclean, Virginia. I haven't actually prepared this cake, but thought I would share it with you since this Inn's restaurant is one of the places where my husband I first dated and holds very happy memories for us.
Provided by Bev I Am
Categories Dessert
Time 3h25m
Yield 1 cake
Number Of Ingredients 14
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.
Nutrition Facts : Calories 7107, Fat 359.7, SaturatedFat 135.3, Cholesterol 1122.5, Sodium 1796, Carbohydrate 767.3, Fiber 28.1, Sugar 422.7, Protein 74.5
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