WHISKEY CAKE RECIPE - (3.9/5)
Provided by june
Number Of Ingredients 33
Steps:
- CAKE: Heat oven to 350°F. Place dates, baking soda and boiling water in a medium sized bowl. Allow to sit for 15-20 minutes until the dates are softened. Place the date mixture in a food processor for 2 minutes to form a paste. Using a stand mixer fitted with the paddle attachment, cream the butter on medium speed for about 1 minute. Add the sugar and continue to cream for 3 minutes longer. Scrape down the sides of the bowl using a rubber spatula. Add the eggs, one at a time, mixing in between to fully incorporate each egg. Scrape down the sides of the bowl. With the mixer running on low, add the flour, about 1/2 cup at a time, and mix just until the flour is no longer visible. Remove the bowl from the stand mixer. Add the date paste and gently fold in using a rubber spatula. Spray a 9 x 13-inch baking pan with non-stick spray. Sprinkle the turbinado sugar into the baking pan and move the pan around until the sugar coats the bottom and all sides. Pour in the cake batter and bake for 30-40 minutes or until a toothpick comes out clean. Allow the cake to cool at room temperature for 20 minutes. Flip the cake out onto a parchment paper lined tray. Leave at room temperature to cool completely. Wrap the cake in plastic wrap and store at room temperature until ready to use. NOTE: To make self-rising flour, mix together 3 cups of all-purpose flour, 2 teaspoons of salt and 1 tablespoon of baking powder in a medium-sized bowl. Use immediately or store in an airtight container. BOURBON SAUCE: Bring heavy cream, 1/4 cup sugar and vanilla bean to simmer in a small to medium-sized sauce pot. In a mixing bowl, whisk the egg yolks and other 1/4 cup sugar together until frothy. While stirring, slowly add about 1/2 of the heavy cream mixture to the eggs. Stir together gently. Pour the egg mixture into the pot of remaining heavy cream. Continue to cook over medium-low heat until the mixture thickens and coats the back of a spatula or spoon. Stir in the vanilla extract and bourbon and remove from heat. Pour the mixture through a strainer into a container. Place the container of bourbon sauce in an ice bath until cool. Either use the sauce immediately, or store in the fridge until ready to use. If stored in the fridge, before use, reheat in the microwave at 10 second intervals on 50% power until thinned and slightly lukewarm. TOFFEE SAUCE: Place butter in a heavy bottom sauce pot over medium heat. Once melted, add brown sugar and continue to cook for about 8 minutes, stirring occasionally. Add heavy cream and allow to cook for another 6-7 minutes, still stirring occasionally. Remove pan from heat and stir in bourbon and vanilla. Use sauce immediately or store in the fridge for up to 3 days. Reheat before using. SPICED PECANS: Heat oven to 350°F. Mix water, syrup, salt and both peppers together in a small bowl. Place pecans in a medium-sized bowl. Pour maple syrup mixture over pecans and mix until all are evenly coated. Spread the pecans out on a baking sheet covered with foil. Bake for 12-15 minutes. As soon as the pecans come out of the oven, scrape the pecans off the pan ad break up pecan clumps to prevent from sticking together. Let cool completely. Store in an airtight plastic container at room temperature. WHIPPED CREAM: Using a stand mixer fitted with the whisk attachment, add the heavy cream, sugar and vanilla to the bowl. Beginning at low speed and slowly increasing the speed to high, whip the mixture together until slightly stiff peaks form. ASSEMBLE THE CAKE: Cut the Date Cake into 12 equal pieces. Poke several holes in the top of each piece using a wooden skewer or chopstick. Arrange the cake pieces on a baking sheet covered with nonstick foil. Heat the oven to 500°F. Pour 1/4 cup of Toffee Sauce over each piece of Date Cake. Place toffee soaked cake pieces in the oven for 4-5 minutes, until the Toffee Sauce is bubbling and the cake is warmed throughout. Spoon 1/4 cup of Bourbon Sauce onto 12 individual plates or bowls. Place each piece of warmed cake in the middle of each pool of Bourbon Sauce Finish each piece with a large dollop of Whipped Cream and a sprinkling of Spiced Pecans.
DATE AND WHISKY CAKE
This cake is moist but not heavy. Dates and almonds give a nice sweet flavor and texture to this delicious cake. Other alcohol can be substituted for whisky if you prefer. Serve warm with a thick cream.
Provided by RooGirl
Categories Desserts Cakes Fruitcake Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease 10 inch round cake pan, and line with parchment paper. Combine the dates and whiskey in a small saucepan over medium heat. Simmer for 1 minute, then set aside.
- In a large bowl, beat the butter, sugar, and golden syrup until smooth. Stir in the eggs one at a time, then mix in the almond meal. Combine the flour and baking powder; stir into the batter alternately with the milk, and beat until smooth. Blend in the date mixture, mixing only as much as necessary. Pour into the prepared pan, and spread evenly.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for about 10 minutes, then invert onto a plate and dust with confectioners' sugar.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 75.3 g, Cholesterol 94.7 mg, Fat 22.9 g, Fiber 2.2 g, Protein 13.9 g, SaturatedFat 12.1 g, Sodium 291 mg, Sugar 36.8 g
IRISH STICKY DATE PUDDING WITH IRISH WHISKEY TOFFEE SAUCE
You won't have any trouble getting rid of the extra servings of this toothsome cake and whiskey-laced caramel sauce.
Provided by Olha7397
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease 10-cup (2.5 L) Bundt or tube pan; dust with flour. Set aside.
- In saucepan, bring water, dates and baking soda to boil; let cool.
- In large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Stir in vanilla. In another bowl, whisk flour with baking powder; stir into butter mixture alternately with date mixture, making 2 additions of dry ingredients and 1 of date mixture. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven for 45 minutes.
- Irish Whiskey Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in whiskey; keep warm.
- While still in pan and using skewer or toothpick, poke holes all over cake; pour 1/3 cup (75 mL) warm sauce evenly over top. Bake until cake tester inserted in centre comes out clean, about 15 minutes. Let cool in pan on rack for 10 minutes.
- Invert cake onto platter. Poke holes all over; pour 1/3 cup (75 mL) more sauce over cake. (Make-ahead: Let cool completely. Wrap in plastic wrap; store in airtight container at room temperature for up 2 days. Cover remaining sauce and refrigerate for up to 2 days. Reheat to serve.).
- To serve, cut into slices; drizzle with remaining warm sauce. Serves 12.
- Canadian Living Magazine: March 2007.
Nutrition Facts : Calories 585.7, Fat 34.3, SaturatedFat 21, Cholesterol 153.6, Sodium 544.2, Carbohydrate 63.7, Fiber 2, Sugar 41.1, Protein 5.8
DATE AND WHISKY CAKE
This cake is moist but not heavy. Dates and almonds give a nice sweet flavor and texture to this delicious cake. Other alcohol can be substituted for whisky if you prefer. Serve warm with a thick cream.
Provided by RooGirl
Categories Fruitcake
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease 10 inch round cake pan, and line with parchment paper. Combine the dates and whiskey in a small saucepan over medium heat. Simmer for 1 minute, then set aside.
- In a large bowl, beat the butter, sugar, and golden syrup until smooth. Stir in the eggs one at a time, then mix in the almond meal. Combine the flour and baking powder; stir into the batter alternately with the milk, and beat until smooth. Blend in the date mixture, mixing only as much as necessary. Pour into the prepared pan, and spread evenly.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for about 10 minutes, then invert onto a plate and dust with confectioners' sugar.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 75.3 g, Cholesterol 94.7 mg, Fat 22.9 g, Fiber 2.2 g, Protein 13.9 g, SaturatedFat 12.1 g, Sodium 291 mg, Sugar 36.8 g
MOTHER'S WHISKY CAKE
Provided by Nancy Harmon Jenkins
Categories dessert
Time 1h35m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees and position rack in center.
- Spread solid shortening on bottom and sides of a 9-inch (6 1/2-cup capacity) tube pan. Dust pan evenly with flour, tapping out the excess.
- Sift together flour, baking powder and salt. Set aside.
- In a mixing bowl with a sturdy spoon, or in an electric mixer, preferably fitted with a paddle (to avoid whipping excess air into the batter), beat the butter until soft and fluffy. Gradually add the sugar and beat until very light and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- By hand or with the mixer on lowest speed, gradually stir in the flour mixture. Blend well.
- Turn batter into the prepared pan and bake for 1 hour, 15 minutes, or until cake is well risen and golden on top, and a tester inserted in the center comes out clean.
- While cake bakes, prepare whisky syrup by combining butter and sugar in a small pan. Set over low heat and stir until butter melts. Remove from heat and stir in whisky.
- As soon as cake is removed from the oven, set the pan on a wire rack. Use a thin skewer or cake tester to prick holes all over the cake. Pour warm syrup over the hot cake and allow it to cool completely in the pan. When it is cold, top with a plate, invert and lift off pan. Sift on confectioners' sugar.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 30 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 265 milligrams, Sugar 25 grams, TransFat 1 gram
HONEY AND WHISKY CAKE
Make and share this Honey and Whisky Cake recipe from Food.com.
Provided by AZPARZYCH
Categories Dessert
Time 45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 375 degrees F.
- Grease two 7 inch sandwich tins.
- Cream the butter and sugar together in a bowl; add the orange rind.
- Beat in the eggs one at a time and whisk until the mixture is pale and fluffy Sift in about half the flour and add the wiskey; fold into the mixture.
- Sift in the remaining flour and fold inches.
- Divide the mixture equally between the two tins and smooth the tops.
- Bake for 20-25 minutes until light golden.
- Turn out on to a wire rack to cool.
- To make the icing:
- Put the butter into a mixing bowl; add the honey and one tablespoon of the orange juice.
- Sift in the icing sugar slowly and work the mixture gradually until the ingredients are combined.
- Sandwich the cakes together with half of the buttercream.
- Smooth the remainder over the top of the cake and decorate with the toasted almonds.
Nutrition Facts : Calories 502.9, Fat 25.1, SaturatedFat 15.2, Cholesterol 140.3, Sodium 470.4, Carbohydrate 62.3, Fiber 0.6, Sugar 45.8, Protein 4.7
WHISKY CAKE
For those whose interest in dried fruits extends only as far as raisins, this whisky cake is a near fruitcake.
Provided by Marian Burros
Categories dessert
Time 2h15m
Yield 1 10-inch cake
Number Of Ingredients 12
Steps:
- Grease and flour a 10-by-4-inch tube pan.
- Beat the egg whites until they are foamy. Beat in one-quarter cup of the granulated sugar slowly until the mixture forms stiff peaks. Set aside.
- Beat the butter, brown sugar, remaining granulated sugar and egg yolks until the mixture is light and fluffy.
- Mix one-quarter cup of the flour with the pecans and raisins to coat.
- Sift the remaining flour with baking powder and nutmeg. Beat into the batter alternately with the bourbon until well blended. Stir in the pecans and raisins. Fold in the reserved beaten egg whites thoroughly.
- Spoon the batter into the prepared pan, pressing down to pack. Decorate the top with pecan halves.
- Bake at 325 degrees for one hour, or until the top springs back when lightly pressed. Cool on a wire rack for one hour. Remove the cake from the pan; cool completely. Wrap the cake with cheesecloth soaked with bourbon. Store in a tightly covered container for several days.
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