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How To make Irish Whiskey Cake
CAKE:
8 oz Raisins
Grated rind of 1 lemon 150 ml Whiskey
6 oz Softened butter
3 Eggs
6 oz Soft brown sugar
6 oz Plain flour
1 pn Salt
1 pn Ground cloves
1 ts Baking powder
ICING:
Juice of 1 lemon 8 oz Confectioners' sugar
Warm water as needed Crystallized lemon slices* *As garnish, if desired. -- Put the raisins and grated lemon rind into a bowl with the whiskey, and leave overnight to soak. Grease a 7-inch cake pan, and line the bottom with parchment; preheat oven to 350F. Cream the butter and sugar until light and fluffy. Separate the eggs and sift the flour, salt, cloves and baking powder into a bowl. Beat the yolks into the butter and sugar one by one, including a spoonful of flour and beating well after each addition. Gradually add the whiskey and raisin mixture, alternating with the remaining flour. Do not overbeat at this stage. Finally, whisk the egg whites until stiff and fold them into the mixture with a metal spoon. Turn into the prepared pan and bake in the preheated oven for about 1 1/2 hours, or until well risen and springy to the touch ~- or test with a skewer: when it comes out clean, the cake's ready. Turn out and cool on a wire rack. . Meanwhile, make the icing by mixing the lemon juice with the sieved confectioners' sugar and just enough water to make a pouring consistency. Put a dinner plate under the cake rack to catch the drips, and pour the icing over the cake a tablespoonful at a time, letting it dribble naturally down the sides. Don't worry if a lot of it ends up on the plate underneath -- just scoop it up and put it on top again. When the icing has set, it can be decorated with crystallized lemon slices if you like.
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Recipe:
The best IRISH WHISKY CAKE - Easy & Scrumptious!
#whiskycake #whiskeycake #bestcakerecipes
The best IRISH WHISKY CAKE! The best IRISH WHISKEY CAKE!!!
0:00 Intro
0:30 Cake mix and instant pudding!
0:40 Bundt pan and oven prep
0:55 Adding the wet ingredients
1:05 Whisky and nuts
1:30 Into the pan and bake
1:45 A whisky soaker!!!
2:20 Add more whisky!
3:15 whipped cream
3:45 Serve!!!
This recipe made its way into my cake repertoire during my very first summer at the cottage. Friends had come up for the weekend, made it and then served it for dessert. One bite and I was begging for the recipe. This IRISH WHISKY CAKE is really quite fabulous.
Here are some of the questions this recipe answers:
Q: Is there alcohol in whiskey cake? A: Yes, an Irish liquor is added both to the batter mixture and the glaze.
Q: What is whisky cake made of? A: The batter is made with boxed cake and pudding mixes, plus oil and eggs, it's easy!
Q: Can whiskey cake get you drunk? A: We suggest enjoying anything made with alcohol responsibly thus limiting the enjoyment of this dessert to one piece.
Head here for the full recipe for this IRISH WHISKY CAKE:
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Irish Whiskey Cake
Ingredients
Cake
2 1/2 sticks butter unsalted and at room temperature
1 1/4 cups sugar
6 eggs, beaten
2 cups all purpose flour ( SIFTED)
2 Tbsp Irish whiskey
pinch of salt
Whiskey Buttercream Filling
1 1/4 sticks unsalted butter, softened
pinch of salt
4 1/2 cups powdered sugar
1 or 2 Tbsp whiskey and milk (use a little at a time of what you like)
Whiskey Glaze
1/4 stick butter
½ cup heavy whipping cream
¼ cup sugar
2 Tbsp brown sugar
2 Tbsp Irish whiskey
#stpatricksday #whiskey #cake #baking
Beth's Chocolate Whiskey Cake | ENTERTAINING WITH BETH
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BETH'S CHOCOLATE WHISKEY CAKE WITH CARAMEL TOFFEE GLAZE
Serves 10-12
INGREDIENTS:
2 oz (56 g) bittersweet chocolate
1 cup (125 g) unsweetened Cocoa
1 cup (240 ml) boiling water
2 cups (400 g) of sugar
1 cup (240 ml) of vegetable oil
3 eggs
2 egg yolks
1 tbsp (15 ml) vanilla
2 tbsp (30 ml) Irish Whiskey
1 ¼ cups (150 g) of flour
1 ½ (7.5 ml) tsp salt
1 tsp (5 ml) baking soda
For the Glaze:
1 cup (200 g) white sugar
1/2 cup (120 ml) heavy cream (room temperature or slightly warmed)
¼ tsp (1.75 ml) salt
¼ cup (30 g) toffee bits
For Scented Whipped Cream:
2 cups (480 ml) whipping cream
2 tbsp (30 ml) powdered sugar (same as icing sugar/confectioners sugar)
1 tbsp (15 ml) Irish whiskey
1 tsp (5 ml) vanilla extract
METHOD:
Preheat oven to 350F (175 C) degrees.
Spray 1 bundt cake pan with cooking spray for baking.
In a large heat safe bowl, add the 2 oz of chocolate. Add the cocoa powder and then the hot boiling water, whisk to combine.
Add the sugar, whisk to combine. Then add the oil, whisk to combine. At this point batter is cool enough to add the eggs without scrambling ☺ Add eggs and whisk until smooth. Add the vanilla and the Irish whiskey. Set aside.
In a smaller bowl sift together the flour, baking soda and salt. Add flour mixture in thirds to the chocolate mixture, stirring gently with a wire whisk in a figure 8 pattern, just until combined.
Pour batter into the bundt pan. Tap on counter to release air bubbles.
Bake for 40 mins, or until a long toothpick or skewer comes out clean.
FOR CARAMEL GLAZE:
Heat sugar in a deep, heavy duty pot. Swirl and stir gently until sugar melted and caramelized. Add room temperature heavy cream, and be careful it will bubble up! Keep stirring and it will settle down into a nice smooth mixture. Turn off flame, add salt and stir until combined.
Turn out bundt cake onto a cooling rack, fitted into a sheet pan (this will help catch the caramel drippings while you glaze the cake)
Ladle over the caramel over the top of the cake in sections, allowing it to form drips on the side. Top with toffee bits!
Allow cake to set for 1 hour before transferring to a cake stand.
.
FOR WHIPPED CREAM:
Combine cream, sugar, whiskey and vanilla in a bowl and whip with an electric mixer until soft peaks form. Serve a dollop on the side of the cake and slide into heaven! ☺
Soused Irish Whiskey Orange Bundt Cake
This isn’t a kitschy-green St. Patrick’s Day cake… It’s an uber-moist, super-flavorful, totally-drunken Irish Whiskey Orange Cake. So GOOD!
Full Recipe at:
Professor Robin Bates Preparing Whiskey Cake
Professor Robin Bates has been making whiskey cake for more than 30 years. Upon his retirement from St. Mary's College of Maryland, he shared the recipe.