Irish Rose Whiskey Cake By Lady Rose Recipes

BOOZY IRISH WHISKEY CAKES

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.

THE LITTLE IRISH WHISKEY CAKE

Steps:

• Place lemon zest and the raisins in a small bowl and cover with 1/4 cup of whiskey.
• Cover with plastic wrap and leave to soak overnight.
• When ready to prepare the cake, lightly butter a 7-inch square cake pan.
• Line the base with parchment paper.
• Preheat the oven to 350°F.
• Place the butter in the bowl of an electric mixer (or mix by hand).
• Beat the butter until creamy.
• Add the sugar and continue beating until the mixture is light and creamy.
• Add the egg yolks and beat them into the mixture one at a time.
• Remove the lemon zest from the raisin and whiskey mixture.
• Chop some of the zest very finely, about 1 Tbsp, and add to the egg and sugar mixture along with the raisins and whiskey.
• Gently stir into the mixture.
• In another bowl, whisk the egg whites until stiff.
• Fold them into the egg and sugar mixture alternately with the flour.
• Don't overmix.
• Transfer the batter to the prepared pan and smooth the surface.
• Sprinkle with the sugar and bake in the oven for about 20-25 minutes or until it springs back gently when touched and a tester emerges clean.
• Remove from the oven and let sit for about 10 minutes.
• Turn out onto a cake rack set over a plate so that the cake is upside down.
• Use a skewer to make about 6 or 8 little holes in the cake's base (don't go all the way through) and pour the remaining bit of whiskey into the holes.
• Let sit for another 15 minutes, then invert and let cool completely before cutting into thick fingers and serving.

RAWHIDE'S WHISKEY CAKE

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.

WILD IRISH ROSE

Steps:

• Fill an old-fashioned glass 3/4 full of ice.
• Pour the whiskey, lemon juice, and grenadine over the ice.
• Top off with sparkling soda water.
• Stir & serve garnished with a lemon slice or maraschino cherry.