Whiskey Cake Ii Recipes

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.

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.

WHISKEY CAKE

Steps:

• Cake.
• mix all cake ingredients together and bake in a greased and floured bundt or 8 inch spring form pan for 1 hour at 350 degrees.
• Glaze.
• Melt butter, sugar and whiskey together. Simmer slowly for 2-3 minutes. Pour 2/3rds. of glaze on top of cake right out of the oven(I poke holes in it with a skewer first. Wait 25 minutes, remove from pan, pour remaining glaze over cake.

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.

WHISKEY CAKE

Steps:

• Preheat oven to 350 degrees. Butter a bundt pan and dust with bread crumbs. In a mixer fitted with a paddle, beat butter, 1 1/4 cups sugar and lemon zest until fluffy and fragrant. Beat in vanilla and 2 eggs. Add remaining eggs. Beat again.
• Sift together the flour, baking powder and salt. Add half the mixture to the batter and mix on low speed until just incorporated. Add remaining mixture and mix again until almost smooth; the rest must be done by hand using a spatula.
• Scrape the batter into the bundt pan. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Meanwhile, combine remaining 1/2 cup sugar with 1/3 cup water in a saucepan. Boil until bubbles grow small and make fine snapping sounds, about 3 minutes. Remove from the heat and let cool. Stir in the whiskey.
• When the cake is done, let it cool for a few minutes. Unmold onto a serving plate with a lip. (The whiskey may pool at the base.) Pierce the top of the cake in about 20 places with a skewer, then pour the whiskey syrup over it. Once the cake is cool, cover with plastic wrap. This cake is best served the next day.

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.

WHISKY CAKE

Steps:

• Grease and flour a 10-by-4-inch tube pan.
• Beat the egg whites until they are foamy. Beat in one-quarter cup of the granulated sugar slowly until the mixture forms stiff peaks. Set aside.
• Beat the butter, brown sugar, remaining granulated sugar and egg yolks until the mixture is light and fluffy.
• Mix one-quarter cup of the flour with the pecans and raisins to coat.
• Sift the remaining flour with baking powder and nutmeg. Beat into the batter alternately with the bourbon until well blended. Stir in the pecans and raisins. Fold in the reserved beaten egg whites thoroughly.
• Spoon the batter into the prepared pan, pressing down to pack. Decorate the top with pecan halves.
• Bake at 325 degrees for one hour, or until the top springs back when lightly pressed. Cool on a wire rack for one hour. Remove the cake from the pan; cool completely. Wrap the cake with cheesecloth soaked with bourbon. Store in a tightly covered container for several days.

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.

WHISKEY CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, milk, whiskey and butter. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Reserve a 1/4 cup each of the butterscotch chips and walnuts for the top of the cake. Stir in the remaining butterscotch chips and walnuts to the batter. Pour batter into prepared pan and sprinkle with reserved chips and nuts.
• Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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.

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.