IRISH WHISKEY CAKE
Wow your guests and serve this boozy Irish Whiskey Cake on St. Patrick's Day. A simple vanilla sour cream bundt cake brushed with an Irish Whiskey glaze. Serve with whipped cream or vanilla ice cream and extra glaze.
Provided by Laurie McNamara
Categories Desserts & Sweet Treats
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat your oven to 325° and brush the inside of the bundt pan with some of the melted butter (leaving the remaining in the pan for the glaze). Lightly add a little flour ot the bundt pan, tapping out the excess flour. Set aside.
- In a mixing bowl, measure and add the flour, baking soda and kosher salt. Whisk to combine and set this off to the side as well.
- In the bowl of your stand mixer, fitted with the paddle attachment, add 1 cup (2 sticks) softened unsalted butter. Mix for medium-low speed for 4 minutes until creamy and pale yellow in color.
- To the butter add the granulated sugar and dark brown sugar. Continue mixing for 2 more minutes. This should be fluffy like.
- Add in the sour cream. Mix until combined.
- Crack in each egg, mixing well after each one. Add the vanilla in with the last egg.
- Lastly, gradually add in the dry ingredients. Stop mixing once incorporated.
- Spoon the batter into the prepared bundt pan. With the back of the spatula, spread the cake evenly and top with the chopped nuts.
- Bake on the middle rack in your preheated 325° oven for 45 to 50 minutes or until a tester comes out with only a few crumbs attached.
- Once baked, invert the cake onto a wire cooling rack (I set it into a rimmed pan) and allow to cool 1 hour.
- When the cake has cooled, make the glaze by combining light brown sugar, Irish whiskey, freshly squeezed orange juice, vanilla in with the saucepan with the remaining butter from earlier. Heat over medium-low, stirring until the sugar has completely dissolved.
- Brush generously all over the cake.
- Slice and serve with whipped cream and an extra drizzle of the whisky syrup.
Nutrition Facts : ServingSize 1 g, Calories 377 kcal, Carbohydrate 57 g, Protein 6 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 169 mg, Fiber 1 g, Sugar 40 g, UnsaturatedFat 8 g
IRISH CREAM POUNDCAKE
This classic poundcake has a boozy twist that's perfect for parties, St. Patrick's Day and beyond. Irish cream liqueur - a rich blend of Irish whiskey, cream, sugar, vanilla and other flavorings - is added to both the batter and the glaze, which yields doubly flavorful results. The alcohol in the cake burns off during baking, but if you'd like to mute the hint of alcohol in the glaze, simply bring the Irish cream to a simmer and let it cool before whisking it with the confectioners' sugar. Serve the cake alone, with a scoop of coffee ice cream or a hot cup of coffee (spiked with Irish cream, perhaps). The cake keeps well at room temperature, tightly wrapped, for up to 4 days.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Spray a 9-inch loaf pan with nonstick spray, then dust with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing on medium speed until incorporated, about 30 seconds each. Scrape down the sides of the bowl after each addition.
- In a medium bowl, whisk together the flour, baking powder and salt. Add the mixture to the bowl of the stand mixer and mix on low until incorporated, about 30 seconds. Add the Irish cream and mix on low to combine, 15 seconds more.
- Pour the batter into the prepared pan and spread in an even layer. Bake until the surface of the cake is lightly golden brown and a toothpick inserted into the thickest part comes out clean, 55 to 65 minutes. Let cool in the pan for 10 minutes, then unmold onto a wire rack to cool completely.
- Make the glaze: Whisk the powdered sugar and Irish cream together in a medium bowl to form a thick glaze. Spoon the glaze over the surface of the loaf, letting the excess drip down the sides. Let the glaze set for 10 to 15 minutes before slicing.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 11 grams, Carbohydrate 75 grams, Fat 31 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 18 grams, Sodium 268 milligrams, Sugar 53 grams, TransFat 1 gram
IRISH WHISKEY CAKE
Chock-full of raisins, lemon peel and spices. The light brown sugar and whiskey give this cake a mild butterscotch type of flavor.
Provided by MARBALET
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h40m
Yield 9
Number Of Ingredients 13
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.
Nutrition Facts : Calories 561.3 calories, Carbohydrate 97.7 g, Cholesterol 109 mg, Fat 17.3 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 10.3 g, Sodium 312.2 mg, Sugar 71.7 g
BOOZY IRISH WHISKEY CAKE
Caution: this Irish whiskey cake will get you tipsy. Adults only!
Provided by Deepseer
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 614.5 calories, Carbohydrate 71.2 g, Cholesterol 84 mg, Fat 30.2 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 8.3 g, Sodium 639.8 mg, Sugar 51.4 g
IRISH WHISKEY-GLAZED CAKE
I found this online and am posting it here so I can try it soon. Sounds delicious, but I might cut the glaze in half as it seems like it could be kind of overpowering.
Provided by firefly68
Categories Dessert
Time 1h30m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F Grease and flour a standard tube pan.
- Cook sweet potato in boiling water until tender; or, for richer flavor, bake in the oven. Cool, peel and mash until you have 1 cup puree.
- Cream butter together with sugars in a large mixing bowl. Mix in sweet potato puree. Add eggs, 1 at a time, beating well after each addition.
- Sift flour, baking powder and salt together and add alternately with milk. Pour into pan and bake 60 to 70 minutes.
- While cake is baking, make Irish Whiskey Glaze:.
- Combine whiskey, sugar and butter in a small saucepan. Bring to a boil to dissolve sugar.
- When cake tests done remove to a rack. Pour a portion of glaze over hot cake in pan. Let soak in a little before adding all the glaze. Cool completely in pan and gently remove to a plate.
Nutrition Facts : Calories 489.9, Fat 13.1, SaturatedFat 7.5, Cholesterol 103.6, Sodium 409.4, Carbohydrate 73, Fiber 1.4, Sugar 41.3, Protein 7.1
IRISH WHISKEY CAKE RECIPE
A whiskey glaze covered light sponge filled with whiskey buttercream that's perfect for St. Patrick's Day.
Provided by adapted by Christina Conte
Categories Cakes & Pies
Time 1h10m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 780 calories, Carbohydrate 111 grams carbohydrates, Cholesterol 224 milligrams cholesterol, Fat 40 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 26 grams saturated fat, ServingSize 1 slice, Sodium 534 grams sodium, Sugar 84 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
IRISH WHISKEY CAKE
Make and share this Irish Whiskey Cake recipe from Food.com.
Provided by Babybuttons
Categories Dessert
Time 1h30m
Yield 1 CAKE
Number Of Ingredients 11
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
Our boozy Irish Whisky cake gets a little help from Betty Crocker™ Super Moist™ yellow cake mix and a lot of lovin' from some strong Irish whiskey for a cake that is downright intoxicating.
Provided by By Paula Jones
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 75 mg, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 28 g, TransFat 0 g
BOOZY IRISH WHISKEY CAKE
This recipe is from my "Common Market - Ireland" cookbook. This is a yummy sultana (raisin) cake with a slight orange flavor. This cake is best when eaten right after it cools. Prep time includes the 2 hours for soaking the orange peel.
Provided by Dee514
Categories Dessert
Time 3h5m
Yield 1 7inch cake
Number Of Ingredients 9
Steps:
- Put the whiskey into a small bowl.
- Peel the orange and soak the peel in the whiskey for a few (2) hours; then discard the orange peel.
- Add the sultanas to the whiskey, and let them soak while preparing the cake.
- In a large bowl, cream the butter and sugar together.
- Add the eggs, one at a time, with a teaspoon of flour for each egg, beating well between each addition.
- Sift remaining flour, salt and baking powder together, and fold into the egg mixture.
- Fold in the whiskey and sultanas.
- Line a greased 7-inch round cake tin with greased paper.
- Put in the mixture and bake in a moderate (350°F) oven for about 30-45 minutes or until toothpick inserted in center of cake comes out dry.
- Cool on wire rack.
- Serve as soon as its cooled.
Nutrition Facts : Calories 3502.3, Fat 155.2, SaturatedFat 92.7, Cholesterol 923.7, Sodium 1972.4, Carbohydrate 480.7, Fiber 12.9, Sugar 271.8, Protein 49.5
CHOCOLATE WHISKEY CAKE
This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt's Bottega restaurant in Birmingham, Ala. Ms. Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded. The interplay of coffee, black pepper and cloves is subtle but powerful, and results in a deeply flavored, moist confection that comes together quickly. It's just delicious.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees. Butter a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.
- In a medium saucepan over low heat, warm coffee, Irish whiskey, 12 tablespoons butter and remaining cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.
- In a bowl, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.
- Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 383 milligrams, Sugar 44 grams, TransFat 1 gram
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