The Tennessee Whiskey Cake Recipes

THE TENNESSEE WHISKEY CAKE

Steps:

• Place flour in dry skillet. Cook over medium heat while stirring until it is pale brown in color. Stir in nutmeg and set aside.
• In small bowl beat egg whites until stiff. Set aside.
• In large mixing bowl cream butter and sugar until light and fluffy.
• Add egg yolks and beat well.
• Add whiskey and stir to blend.
• Beat in flour, then fold in egg whites, raisins and pecans.
• Pour into greased and floured 9-inch tube pan.
• Bake at 300 for 2.5 hours, or until toothpick inserted in center comes out clean.

TENNESSEE WHISKEY CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 350. Beat butter using a mixer at medium speed; gradually add sugars and beat until creamy. Add eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl. Combine flour, baking powder, salt, cinnamon, and baking soda. Add to egg mixture alternately with milk, beginning and ending with dry ingredients. Stop mixer and add sorghum. Restart mixer and slowly add whisky. Mix until smooth, about 30 seconds. (Batter will be thin). Pour into a greased 9 inch springform pan. Bake 35 to 40 minutes, until a wooden pick inserted in the center comes out clean. NOTE: I used baby bundts and just watched them -- they didn't take 35 minutes.

DICKEL TENNESSEE SOUR MASH CAKE

Steps:

• Thinly peel the lemon (removing as little of the white path as possible) and add the whiskey. Let the zest macerate in the whiskey for at least 3 to 4 hours, reserving the rest of the lemon for some other purpose. Afterwards, remove the peel, mince 1 teaspoon and return to the whiskey, discarding the remaining pieces.
• Preheat the oven to 350 degrees F. Cream the butter, both the sugars, and egg yolks together for several minutes, until the mixture is silky smooth. Pour half the whiskey with its minced peel into the pecan meal. Stir this together and beat into the cake batter until well blended. Sift together the flour and baking powder and stir into the batter. When this is well incorporated, scrape the batter into a buttered and floured 9-inch springform or bundt pan). Gently smooth the batter with a spatula and put into the preheated oven to bake for 1 hour. Then turn off the heat and leave oven door ajar, let the cake cool in the oven for 15 minutes. Remove, release the sides of the pan (or otherwise free its contents), and put the cake on a rack to cool. The cake tastes even better the next day, it does not need refrigeration and will keep in a cake tin for at least a week. Poke holes in cake on the bottom all through cake and pour remaining whiskey in, let sit for 24 hours.

WHISKEY CAKE RECIPE - (3.9/5)

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.

PENNY'S WHISKEY CAKE

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.

WHISKEY CAKE I

Steps:

• Mix cake batter as directed on box. Stir in nuts.
• Bake cake as directed on box in a bundt pan.
• Before taking cake out of oven, combine butter, sugar, and whiskey. Boil for 5 minutes. Remove syrup from heat, and pour over cake. Continue baking cake for 5 more minutes. Cool in pan for about 15 minutes, then turn out onto a wire rack to cool.

TENNESSEE WHISKEY CAKE

Steps:

• 1. Preheat oven to 350.
• 2. Beat butter using a mixer at medium speed; gradually add sugars and beat until creamy. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl.
• 3. Combine flour, baking powder, salt, cinnamon, and baking soda. Add to egg mixture alternately with milk, beginning and ending with dry ingredients. Stop mixer and add molasses. Restart mixer and slowly add whiskey. Mix until smooth, about 30 seconds. Batter will be thin.
• 4. Pour into greased 9-inch springform pan. Bake 35-40 minutes, until wooden pick inserted in the center comes out clean. Serve warm. Serves 8.

OLD-FASHIONED WHISKEY CAKE

Steps:

• CAKE: Combine all ingredients and mix for 3 minutes by hand.
• Pour into well-greased bundt pan and bake for 50-60 minutes at 350 degrees.
• Toothpick should come out clean.
• ICING:.
• Cook on stovetop on med.
• heat until sugar is dissolved and mixture is brown.
• Leave cake in pan and using a toothpick, poke several holes into cake.
• Pour 3/4 of icing onto cake.
• Let set 15 minutes.
• Flip cake onto plate.
• Brush remaining icing onto top& sides of cake.

TENNESSEE CARROT CAKE

Steps:

• 1. Combine raisins and whiskey in a small glass bowl.
• 2. Warm in microwave. Remove and set aside.
• 3. Heat oven 350 degrees. Spray 9 X 12 pan with non-stick spray and dust with flour.
• 4. In a medium bowl combine flour, baking soda, spices, and salt. Set aside.
• 5. In a large bowl combine oil, granulated sugar, brown sugar, and eggs. Beat with mixer until well combined.
• 6. On low speed add flour mixture -- JUST UNTIL COMBINED.
• 7. Using a slotted spoon, list out raisins from heated whiskey. Save liquid for frosting. Add them to the cake mixture.
• 8. Fold carrots and nuts until evenly distributed.
• 9. Pour into prepared baking pan.
• 10. Bake 40 minutes or until a toothpick comes out fairly clean.
• 11. FOR FROSTING: In large bowl mix butter and cream cheese until smooth.
• 12. Beat in vanilla and reserved whiskey.
• 13. Slowly beat in confectioners' sugar.
• 14. May need to add additional confectioners' sugar for a spreadable consistency.
• 15. Spread over cooled cake. This is a rich cake so serve in small pieces. Enjoy!