Virginia Whiskey Cake Recipes

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.

VIRGINIA WHISKEY CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 9x5 inch loaf pan.
• In a medium bowl, cream together the butter and sugar until light and fluffy. Gradually beat in the egg yolks until well blended. Combine the flour, baking powder, and nutmeg; stir into the batter alternately with the port wine and brandy. Fold in the candied fruit.
• In a separate clean dry bowl, whip egg whites to soft peaks. Fold 1/4 of the egg whites into the batter to lighten, then fold in the remaining whites. Pour into the prepared loaf pan.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Cool cake in the pan, and pour the bourbon over it. When the bourbon has soaked in, remove it from the pan, and wrap with aluminum foil. Let it sit for at least 1 day before serving.

WHISKEY CAKE

Steps:

• Preheat oven to 250 degrees.
• Combine the sugars and cream with butter.
• Add well-beaten eggs.
• Sift flour, bakin gpoder and mace; add alternately with whiskey.
• Add nuts, blend well.
• Bake in well greased or paper-lined tube pan for 2 1/2- 3 hours.
• The cake should have a moist, crumbly texture similar to a macaroon.
• Wrap in foil and store in a cool place.
• (Do Not Freeze).
• The cake cuts easier when cold, but should be served at room temperature.
• It will keep for two weeks or longer.
• Note: For added flavor, add 1 TBS of Whiskey Sauce (See ingredients above and combine all well) to the cake one half hour before serving.
• Whipped cream is optional.

THE BEST WHISKEY CAKE EVER

Steps:

• In a large bowl beat until creamy cake mix, instant pudding, oil, flavorings,sour cream then pour in greased cake pan angel or bundt pan.
• put in preheated oven.Bake until a toothpick inserted comes out clean.

SOUTHERN WHISKY CAKE

Steps:

• Preheat oven to 275 degrees.
• In mixing bowl cream butter and sugar together and add eggs, one at a time, beating briskly.
• Blend flour and baking powder in flour sifter and sift over butter mixture. Beat to blend. Add whisky, honey, raisins, pecans, fruit, nutmeg, cinnamon and cloves. Blend well.
• Lightly oil inside of 8-cup tube pan.
• Pour batter into pan and smooth over top with spatula. Set the pan on a baking sheet, and place in the oven.
• Bake about 2 1/4 hours or until cake is nicely browned on top or until internal temperature is about 200 degrees on thermometer. Let stand briefly before unmolding. Wrap in cheesecloth, and douse occasionally with about 1/4 cup bourbon or Cognac. Then store tightly wrapped in the cheesecloth plus aluminum foil. Refrigerate or keep in very cool place until ready to use.