PENNY'S WHISKEY CAKE
Although most of the alcohol cooks out of this cake, there's still a distinct whiskey flavor.
Provided by Penny
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 2h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Sprinkle the walnuts evenly in the bottom of the prepared pan.
- Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the pan.
- Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Poke holes all over the top of the cake with a toothpick.
- To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes, then remove from heat and stir in 1/2 cup whiskey. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.
Nutrition Facts : Calories 576.6 calories, Carbohydrate 62.6 g, Cholesterol 83.2 mg, Fat 29.8 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.2 g, Sodium 529.6 mg, Sugar 44.5 g
STOUT CAKE WITH WHISKEY AND BACON
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 10-inch springform cake pan and sprinkle with flour.
- Whisk flour, baking powder, baking soda, and salt for cake together in a large bowl.
- Cream white sugar and butter with an electric mixer in another bowl. Add eggs, one at a time, mixing well after each addition. Mix on low speed, adding beer and flour mixture alternately in small amounts, beginning and ending with beer. Stir until just blended; do not overmix. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool inside the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
- While the cake is cooling, combine beer and white sugar for simple syrup in a saucepan over medium-high heat. Stir until sugar dissolves. Reduce the heat to medium and let simmer, undisturbed, until mixture has thickened slightly, about 15 minutes. Remove from the heat and let cool completely, 15 to 20 minutes.
- Cream butter with an electric mixer in a bowl and slowly add 1 cup confectioners' sugar. Add whiskey, followed by another cup of confectioners' sugar. Slowly mix in 1/2 of the cooled simple syrup. Mix in more confectioners' sugar as needed to reach desired consistency. Chill until ready to use.
- Sprinkle brown sugar evenly over a flat dish.
- Cook bacon in a skillet over medium heat until crisp, 7 to 10 minutes. Transfer to the brown sugar, pressing down each slice on both sides while still warm to coat with sugar. Set aside.
- Transfer cake to a serving platter and frost generously. Reserve 2 strips of bacon; break remaining bacon into large pieces and create a mosaic pattern around the sides of the cake. Crisscross the reserved two strips over the top. If there is leftover bacon, crumble it up and sprinkle it over the top as well.
Nutrition Facts : Calories 599.6 calories, Carbohydrate 80.7 g, Cholesterol 97.9 mg, Fat 26.3 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 15.6 g, Sodium 508.9 mg, Sugar 58.4 g
GENTLEMAN'S WHISKEY BACON JAM
You can slather this smoky bacon jam on pretty much anything. It lasts only a week in the fridge, so I freeze small amounts for a quick snack with crackers. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 cups.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels. Discard all but 2 tablespoons drippings. Add shallots and onion to the drippings; cook over medium heat until caramelized, stirring occasionally., Stir in garlic; cook 30 seconds. Add seasonings. Remove from heat; stir in whiskey and maple syrup. Increase heat to high; bring to a boil and cook 3 minutes, stirring constantly. Add vinegar and brown sugar; cook another 3 minutes, continuing to stir constantly., Add crumbled bacon; reduce heat to low and cook 12 minutes, stirring every few minutes. Allow jam to cool slightly. Pulse half the jam in a food processor until smooth; stir puree into remaining jam. Serve with assorted crackers.
Nutrition Facts : Calories 112 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 118mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
WARM CHOCOLATE STOUT CAKES WITH WHISKEY CARAMEL SAUCE
Steps:
- For the whiskey caramel sauce: Combine the sugar and 1/4 cup water in a medium saucepan over medium-high heat, swirling the pan but not stirring, until the mixture is dark amber, 7 to 10 minutes. Turn off the heat and whisk in the heavy cream, vanilla and salt until smooth. Whisk in the whiskey. Transfer to a bowl and cool completely (the caramel will thicken as it cools).
- For the chocolate stout cakes: Position a rack in the center of the oven and preheat to 350 degrees F.
- Melt the butter in a medium saucepan over medium heat until it just begins to bubble, about 5 minutes. Add the cocoa powder and whisk until dissolved and the mixture is smooth, about 30 seconds. Remove from the heat and whisk in the stout beer. Set aside to cool slightly, about 5 minutes.
- Meanwhile, spray a 12-cup muffin tin generously with nonstick canola oil spray and wipe out any oil that pools at the bottom of the cups. Dust the muffin cups with cocoa powder and tap out the excess.
- Whisk the flour, brown sugar, baking soda and salt in a medium bowl.
- Whisk the egg, Greek yogurt and vanilla extract in large bowl.
- Whisk half of the stout beer mixture into the egg mixture and blend until combined. Whisk in the remaining half of the stout beer mixture and blend until smooth. Add the flour mixture and blend until just combined.
- Divide the batter evenly into the prepared muffin tin. Bake the cakes, rotating the muffin tin halfway through, until a tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the muffin tin to a wire rack and let the cakes cool in the muffin tin for 10 minutes.
- Loosen the edges of each cake with an offset spatula, then carefully remove the cakes from the muffin tin. Serve the warm cakes upside-down on individual plates drizzled with the Whiskey Caramel Sauce and sprinkled with the toffee bits.
OATMEAL STOUT CAKE
Complicated, spicy, orange-y grown-up flavor with a faint hint of beer. This is a great dessert for a beer sampling dinner. The recipe is from In the Sweet Kitchen.
Provided by fluffernutter
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat tohe oven to 350 degrees and line the bottom of a springform pan with waxed paper, then grease the paper and the sides of the pan.
- Cover the oatmeal with the stout and let soak 30 minutes or longer.
- Beat the butter and sugars until fluffy; beat in the eggs, vanilla and orange zest and mix well.
- Combine the flour, baking soda, salt, cinnamon and nutmeg.
- Drain the stout from the oats and reserve.
- Add the flour mixture to the butter mixture alternately with the drained stout, beginning and ending with the flour mixture.
- Stir in the oats then spoon the batter into the prepared pan and bake 50-55 minutes; let cool.
- Combine the topping ingredients and spread on cooled cake; broil until browns, watching carefully, as the sugar burns quickly.
Nutrition Facts : Calories 530.2, Fat 20.4, SaturatedFat 10, Cholesterol 81.5, Sodium 378.9, Carbohydrate 80.8, Fiber 2.3, Sugar 56.5, Protein 6.5
CHOCOLATE STOUT CAKE WITH COFFEE GLAZE
This dark chocolate cake relies on stout beer to add malted notes. Coffee helps enhance the chocolate flavor, and sour cream keeps the cake moist for days. A spiked coffee glaze studded with cacao nibs lends crunch and a nice bitter edge. This recipe calls for natural-process cocoa powder, which, along with other acidic ingredients like dark brown sugar, coffee, beer and sour cream, reacts with baking soda to make the cake rise. Dutch-process cocoa is chemically neutral and should not be substituted here, as it may cause your cake to rise unevenly and could produce an unpleasant flavor. Available from speciality baking supply stores and online, black cocoa powder is also used in this recipe to enhance the dark cocoa color and flavor, but feel free to substitute more natural cocoa powder.
Provided by Laurie Ellen Pellicano
Categories cakes, dessert
Time 4h
Yield 1 (10-inch) Bundt cake
Number Of Ingredients 19
Steps:
- Place a rack in the lower third of the oven and heat to 350 degrees.
- In a small bowl, stir together 1 tablespoon flour with 1 tablespoon natural process cocoa powder. Grease the inside of a 12-cup Bundt pan with butter and dust with this mixture, taking care to coat the pan entirely.
- In a medium bowl, whisk the remaining flour with the baking soda. In a large bowl, stir together remaining cocoa powders with the brown sugar and salt. (Mixture will be lumpy.)
- In a small saucepan over medium heat, melt the butter with the oil, beer and coffee, whisking occasionally. When the butter is fully melted and the mixture is hot, pour this mixture into the large bowl with the cocoa powder mixture, and whisk well to combine. Let this mixture cool slightly.
- Meanwhile, in a large liquid measuring cup or bowl, whisk together the sour cream, eggs and whiskey. Pour this mixture into the cocoa mixture, whisking as you go, until well combined.
- Add the flour in two to three additions, whisking between each addition, until smooth and no clumps remain. (The batter will be a tad thin.)
- Pour batter into the prepared Bundt pan and bake for 40 to 50 minutes, until a skewer inserted into the center comes out clean, rotating your pan at 30 minutes to ensure even cooking.
- Remove from the oven and cool for 10 minutes, then invert and release onto a wire rack to cool completely.
- Make the glaze while Bundt is cooling: In a medium bowl, whisk together the confectioners' sugar, sour cream, whiskey, salt and 1 tablespoon of coffee until smooth. The glaze should make slowly disappearing ribbons when you lift the whisk, similar to the texture of molasses or honey. Add more coffee 1 teaspoon at a time as needed. (To test the glaze, drizzle some on an inverted coffee cup or bowl; it should be a little thick and travel slowly down the sides.)
- Once the Bundt has cooled completely, use a piping bag, spatula or spoon to glaze your cake. While the glaze is still wet, sprinkle cacao nibs over the surface, pressing lightly to adhere, and let the glaze set until firm, about 30 minutes to 1 hour.
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