RAWHIDE'S WHISKEY CAKE RECIPE
For several years, our neighbor gave us a moist, whiskey-flavored cake. Iâ??ve tweaked the recipe, and now my friends want this cake instead of homemade cookie platters. -Cindy Worth, Lapwai, Idaho
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. Grease and flour a 10-in. tube pan.
- Combine the first six 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, about 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.
- Yield: 16 slices.
- Test Kitchen Tips;
- This cake requires planning ahead, you'll need 3 days from mixing to ta-da!
- To make sure your cake pops out perfectly, use solid shortening to grease both plain and fluted tube pans.
- Also be sure to splurge on a good whiskey, a pint is perfect.
- Originally published as Rawhide's Whiskey Cake in Taste of Home
- December 2016
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