Boozy Irish Whiskey Cakes Recipes

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BOOZY IRISH WHISKEY CAKES



Boozy Irish Whiskey Cakes image

Our boozy Irish Whisky cake gets a little help from Betty Crocker™ Super Moist™ yellow cake mix and a lot of lovin' from some strong Irish whiskey for a cake that is downright intoxicating.

Provided by By Paula Jones

Categories     Dessert

Time 1h45m

Yield 12

Number Of Ingredients 11

2 tablespoons instant espresso coffee powder or granules
2 tablespoons Irish whiskey
1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1/2 cup unsalted butter, softened
3 eggs
2/3 cup water
1/4 cup Irish whiskey
1/4 cup Irish whiskey
3/4 cup sugar
1/4 cup water
1/4 cup unsalted butter, cut into pieces

Steps:

  • Heat oven to 350°F. Spray 12 mini fluted tube cake pans with cooking spray.
  • In small microwavable bowl, stir coffee powder and 2 tablespoons whiskey with whisk until combined. Microwave on High about 10 seconds or just until warm; set aside.
  • In large bowl, beat cake mix, 1/2 cup butter, the eggs, 2/3 cup water and 1/4 cup whiskey with electric mixer on low speed 30 seconds. Add coffee mixture. Beat on medium speed 2 minutes. Divide batter evenly among cake pans.
  • Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
  • In small heavy saucepan, mix sauce ingredients. Cook over low heat, stirring constantly, until sugar is dissolved and butter is melted.
  • To serve, place cakes on dessert plates; drizzle with sauce.

Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 75 mg, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 28 g, TransFat 0 g

BOOZY IRISH WHISKEY CAKE



Boozy Irish Whiskey Cake image

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

cooking spray
1 (18.5 ounce) package yellow cake mix
2 (3.9 ounce) packages instant vanilla pudding mix
1 cup chopped walnuts, divided
1 cup Irish whiskey, divided
½ cup milk
½ cup vegetable oil
4 large eggs
½ cup butter
1 cup brown sugar
1 teaspoon water

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

BOOZY IRISH WHISKEY CAKE



Boozy Irish Whiskey Cake image

This recipe is from my "Common Market - Ireland" cookbook. This is a yummy sultana (raisin) cake with a slight orange flavor. This cake is best when eaten right after it cools. Prep time includes the 2 hours for soaking the orange peel.

Provided by Dee514

Categories     Dessert

Time 3h5m

Yield 1 7inch cake

Number Of Ingredients 9

2 tablespoons Irish whiskey
1 orange rind, from
6 ounces sultanas (or yellow raisins)
6 ounces butter
6 ounces sugar
3 eggs
8 ounces plain flour (all-purpose)
1 pinch salt
1 teaspoon baking powder

Steps:

  • Put the whiskey into a small bowl.
  • Peel the orange and soak the peel in the whiskey for a few (2) hours; then discard the orange peel.
  • Add the sultanas to the whiskey, and let them soak while preparing the cake.
  • In a large bowl, cream the butter and sugar together.
  • Add the eggs, one at a time, with a teaspoon of flour for each egg, beating well between each addition.
  • Sift remaining flour, salt and baking powder together, and fold into the egg mixture.
  • Fold in the whiskey and sultanas.
  • Line a greased 7-inch round cake tin with greased paper.
  • Put in the mixture and bake in a moderate (350°F) oven for about 30-45 minutes or until toothpick inserted in center of cake comes out dry.
  • Cool on wire rack.
  • Serve as soon as its cooled.

Nutrition Facts : Calories 3502.3, Fat 155.2, SaturatedFat 92.7, Cholesterol 923.7, Sodium 1972.4, Carbohydrate 480.7, Fiber 12.9, Sugar 271.8, Protein 49.5

IRISH WHISKEY CAKE RECIPE



Irish Whiskey Cake Recipe image

A whiskey glaze covered light sponge filled with whiskey buttercream that's perfect for St. Patrick's Day.

Provided by adapted by Christina Conte

Categories     Cakes & Pies

Time 1h10m

Number Of Ingredients 15

1/4 stick (28 g ) good quality butter
½ cup (113 g heavy whipping cream
¼ cup (56 g) sugar
2 Tbsp brown sugar
2 Tbsp Irish whiskey
2 1/2 sticks (300g) good quality butter, unsalted and at room temperature (if you only have salted butter, omit the salt)
1 1/4 cups (300g) superfine or Baker's sugar (caster sugar in the UK)
6 eggs, beaten
2 cups (300g) self-rising flour (or all purpose flour with 2 tsp baking powder), SIFTED
2 Tbsp Irish whiskey
a good pinch of salt
1 1/4 sticks (145g ) unsalted butter, softened
pinch of salt
4 1/2 cups (500g) confectioner's/powdered sugar
1 or 2 Tbsp whiskey and milk (use a little at a time of what you like)

Steps:

  • Line the bottoms of the pans with parchment paper. Grease the pans using butter or a spray and dust with flour. Set aside.
  • In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.
  • Add about one third of the beaten eggs, and continue to beat medium speed.
  • Now add about a third of the sifted flour. Repeat this step, then add the rest of the eggs and mix well. Turn the mixer to low and add the final flour and the whiskey and mix until well combined, but do not over mix.
  • Using a scale, divide the mixture evenly between the two tins and place in the center of a preheated oven for about 35 minutes. If you don't own a scale (I highly advise it for best baking results) just eye it. Since ovens vary greatly, do not open the oven until you start to smell the cake and it looks well risen (through the glass).
  • Carefully check that the cake is done with a cake tester or thin skewer. If it is too raw, the cakes will fall and you won't be happy, so the previous step is important. When the cake is done, remove them from the oven and allow to cool before removing from the tins.
  • To remove: place a cooling rack over the top of the cake and flip it over quickly. Remove the tin and the parchment paper and allow to cool completely before filling.
  • Make the whiskey buttercream by mixing all of the ingredients together in a bowl until a smooth spreading/piping consistency is formed.
  • Using a cake leveler, or large serated knife, place the cake layers, flat side down on the counter and slice off the top to make them even.
  • Save or freeze the leftover cake to make trifle(s)!
  • Place one layer, CUT SIDE UP on a serving plate or cake stand and spread or pipe the whiskey buttercream over the top. I used a 2D tip if you wanted to do the same.
  • Top with the second layer, but this time, CUT SIDE DOWN.
  • Put all of the glaze ingredients except the whiskey into a small pot over medium heat. Bring to a boil and simmer for 2 to 3 minutes.
  • Remove from heat and allow to cool slightly before adding the whiskey. Stir and check the consistency before pouring over the cake: it should be a bit more thick than it was when hot, but not so cool/thick that it won't run off the edges of the cake.
  • Pour over the cake and allow to run slightly down the edges. Decorate with some clover if you have it (for St. Patrick's Day).
  • Slice and serve.

Nutrition Facts : Calories 780 calories, Carbohydrate 111 grams carbohydrates, Cholesterol 224 milligrams cholesterol, Fat 40 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 26 grams saturated fat, ServingSize 1 slice, Sodium 534 grams sodium, Sugar 84 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

BOOZY IRISH CAKE



Boozy Irish Cake image

This delicious and moist cake mimics the famous drop-a-shot-into-a-pint flavors: Guinness®, Baileys®, and Jameson®. The whiskey is the dominant flavor. The amount can always be reduced and substituted with water. Additionally, heavy cream can replace the Baileys® in the frosting.

Provided by CinfulySwt

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Irish Cream

Time 2h10m

Yield 12

Number Of Ingredients 13

1 (18.25 ounce) package French vanilla cake mix
10 ½ tablespoons water
¾ cup Irish whiskey, divided
⅓ cup vegetable oil
3 eggs
¼ cup butter
½ cup white sugar
1 (15 ounce) can dark Irish stout beer (such as Guinness®)
½ cup white sugar
1 cup butter, softened
2 ¼ cups confectioners' sugar
½ teaspoon salt
¼ cup Irish cream liqueur (such as Baileys®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
  • Place the cake mix into a large mixing bowl. Pour the water into a 2-cup measure, and add enough Irish whiskey to total 1 1/3 cup of liquid (about 10 1/2 tablespoons). Reserve remaining whiskey. Beat the whiskey and water mixture, vegetable oil, and eggs with an electric mixer on low speed just until cake mix is moistened; increase speed to medium, and beat until the batter is smooth, about 2 minutes. Pour batter into the prepared cake pans.
  • Bake in the preheated oven until the cakes are golden brown and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.
  • While the cake is baking, pour remaining Irish whiskey (about 1 1/2 tablespoon) into a saucepan, and stir in 1/4 cup of butter and 1/2 cup of sugar. Bring the mixture to a boil, stirring constantly, until sugar has dissolved; boil until slightly thickened, about 5 minutes.
  • When cakes are done baking but still hot, poke holes all over the cakes (the end of a chopstick works well for this) and drizzle the whiskey syrup into the holes. Return the cakes to the oven, and bake for an additional 5 minutes.
  • Remove cakes from oven, allow to cool in pans for 15 minutes, then remove from pans to finish cooling on wire racks.
  • To make caramel sauce, mix the Irish stout beer with 1/2 cup of sugar in a saucepan over low heat. Simmer the mixture until thickened, about 40 minutes, stirring occasionally, and allow to cool.
  • To make frosting, beat 1 cup of softened butter in a bowl with an electric mixer on medium speed until smooth, then gradually beat in confectioners' sugar, about 1/2 cup at a time. Beat in salt, then add the Irish cream liqueur, beating until the frosting is light and fluffy.
  • To assemble the cake, place a layer onto a cake serving dish; pour the Irish stout caramel over the first layer, allowing the caramel to drip down the sides of the layer. Place the 2nd cake layer on top, and top with the buttercream, swirling the frosting into decorative waves. Do not frost sides of cake.

Nutrition Facts : Calories 631.3 calories, Carbohydrate 77.6 g, Cholesterol 97.3 mg, Fat 29.5 g, Protein 2.9 g, SaturatedFat 15 g, Sodium 529.2 mg, Sugar 60.7 g

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