Lemonirishwhiskeycake Recipes

IRISH WHISKEY CAKE

Steps:

• Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch square cake pan with parchment paper that is buttered and dusted with flour. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, salt, cloves and baking powder into a bowl and set aside.
• In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins.
• In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack.
• To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.

IRISH WHISKEY CAKE

Steps:

• in a bowl combine Pudding and cake mix, milk, egg, and oil beat on medium for 2 minutes.
• Flour nuts and fold into batter.
• Bake in a round tube cake pan for 1 hour at 350 degrees.
• While cake is baking you can make the galze; combine white sugar, butter and whiskey (cook until sugar is melted).
• When cake is cooled DO NOT REMOVE FROM PAN; pour glaze over it and leave in pan overnight.
• BE SURE TO TURN CAKE OVER EVERY DAY TO KEEP IT MOIST.

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.

BOOZY IRISH WHISKEY CAKE

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.

EASY WHISKEY CAKES

Steps:

• Heat oven to 350°F. Spray 9 (5x3-inch) loaf pans with cooking spray.
• In large bowl, beat cake mix, pudding mix, milk, oil, 1/4 cup whiskey and the eggs with electric mixer on medium speed 5 minutes. Add 2 cups walnuts; beat 1 minute (batter will be very thick). Divide batter evenly among pans.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Place pans on cooling racks.
• While cakes are still warm, in another large bowl, beat melted butter, 1 1/2 cups whiskey and the powdered sugar with whisk until smooth. In bowl, reserve 1 1/2 cups icing; set aside. With bamboo skewer, poke holes in tops of cakes. Pour some of remaining icing over cakes; let soak in 1 minute. Repeat until all icing has soaked into cakes. Cool completely, 45 to 60 minutes.
• To reserved 1 1/2 cups icing, add 2 cups walnuts. Spoon walnut mixture over tops of cakes. Cakes can be frozen, tightly wrapped.

LEMON-IRISH WHISKEY CAKE

Steps:

• Place julienned lemon zest in a small bowl. Add whiskey and let soak overnight.
• The next day, preheat oven to 350°F Grease a 9 inch cake pan.
• Cream the butter and sugar together until light and fluffy. Whisk in the eggs.
• Sift the flour and add to the butter mixture along with the salt. Stir to blend.
• Fold in the ground almonds.
• Strain the whiskey, discarding the zest, and stir the whiskey into the batter.
• Pour into the prepared pan, and bake about one hour, until golden brown, and a toothpick inserted in the center comes out clean.

IRISH WHISKEY CAKE RECIPE

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.

LEMON-WHISKEY BUNDT CAKE

Steps:

• Preheat oven to 350°F. Generously butter 10- to 12-cup Bundt pan; dust with flour.
• Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk, 1/4 cup whiskey, oil and lemon peel. Mix nuts with flour in small bowl; mix into batter. Transfer to prepared pan.
• Bake cake until tester inserted near center comes out clean, about 50 minutes. Set pan with cake on rack while preparing glaze.
• Stir sugar, butter and remaining 1/2 cup whiskey in heavy small saucepan over medium-low heat until butter melts, sugar dissolves and syrup bubbles, about 5 minutes. Spoon hot syrup over cake. Cool cake completely in pan. Turn cake out of pan. (Can be made 2 days ahead. Cover and store airtight at room temperature.)