Hi everyone! I've been scouring the net for a good whiskey cake recipe but none of them really jump out at me! Can anyone suggest a decent recipe? Am making this for an irishman, and I'm not a big whiskey fan! Anyone?
valentino,
May 26, 4:31pm
Basically a nice cake recipe then after it being baked add whiskey ( just enough to give that whiskey hint ) by drizzling some over the top and allow to soak a little.
A chocolate kahlua cake recipe is posted but imagine whiskey can be used.
Chocolate Kahlua Cake 450g butter 450g brown sugar 1 cup golden syrup 6 eggs 1 ½ tsp vanilla 450g flour 1 cup cocoa 3 tsp baking powder 1 ½ cup milk Cream butter, brown sugar and golden syrup. Add vanilla and then eggs one at a time. Sift together dry ingredients in a separate bowl, and then add to creamed mixture alternately with the milk. Bake in a 26cm tin at 170 C for 40 mins or until stick comes out clean. Pour ¼ cup of Kahlua over the cake (or more depending on your taste preference) Top with chocolate ganache. Ganache;
200 mil cream 2 tablespoons butter 230 grams chocolate chopped small. A block of Choc whilst still sealed in package slammed a few times on the bench will break into smaller pieces.
Put cream and butter into saucepan and heat until just below boiling point. Remove from heat add chocolate and stir until melted and all is smooth in texture. Leave for a few minutes until it starts to thicken. Place the cake on a large serving dish by inverting cake from rack. Slowly pour over the Choc Ganache evenly all over the cake, allowing excess to drip or run down all sides. Allow to set completely cooled, can be refrigerated.
valentino,
May 26, 4:34pm
A Rum drizzled cake, Whiskey could be the substitute for Rum, Hmmmm. Rum-Doused Lemon Poppy-Seed Cake
250 grams Butter softened 120 grams Cream Cheese Softened 1 ¾ cups Sugar 3 large eggs 1 Tablespoon fresh Lemon Rind, grated 1 ½ cups flour 1 Teaspoon Baking Powder 2 Tablespoons Poppy Seeds ¼ cup of rum at least.
Preheat oven to 180c. Grease a 25cm Tube tin or Bundt Tin. In large bowl, beat together butter, cream cheese until well blended. Mix in sugar, eggs and lemon rind until light and fluffy. In separate bowl sift flour and baking powder, then stir into butter mixture. Add in poppy seeds. Bake for 55 to 60 minutes. Cool for 15 minutes in tin, then invert onto a wire rack to finish cooling. Drizzle rum over cooled cake slowly, allowing for absorption before drizzling on the rest of rum. Cover and let stand 2 to 3 hours before serving. Nice served with a dollop of whipped cream.
Oh, instead of Kahlua - try Irish Cream Whiskey like Bailey's or Canterbury Cream.
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