Any glaze that drips onto the pan can be picked up with the brush and brushed back onto the cake. Brush the entire top and sides of the cake with glaze, allow the glaze to absorb and repeat brushing until all the glaze is used up.Turn the cake out onto a clean baking sheet. Cool in the pan for 15 minutes to allow the glaze to absorb and for the cake to set. As soon as the cake comes out of the oven and while it's still in the pan, generously brush the cake with some of the glaze.Remove the pot from heat and stir in the whiskey. Bring the mixture to a boil, reduce to a simmer and cook 5 minutes, stirring constantly. Put the butter, water, sugar and honey in a small saucepan. Bake until the cake springs back when lightly pressed or a toothpick inserted into the center comes out clean, about 40 minutes. Pour the batter into the prepared pan.With the mixer running, add the egg mix in 3 batches, scraping the bowl between each addition. Mix on medium high for 2-3 minutes to aerate the batter. Toss the chunks of butter into the flour mixture and add the remaining buttermilk.Mix on low speed to combine the dry ingredients. Sift the flour, sugar, baking powder and salt into a mixer bowl. In a small bowl, whisk together the eggs, yolks, oil, vanilla, lemon zest, honey and 1/2 of the buttermilk, set aside.Generously butter and flour a 12 cup Bundt pan or spray with baking spray. If you love this recipe as much as I do, I’d really appreciate a 5-star review. If you love a Boozy dessert, try making these lovely little Baba au Rhum for a special treat. Patrick’s Day dessert, but I would eat this cake any day of the week. Of course this Irish Whiskey Cake would be the perfect St. To be perfectly honest, if I make this cake again I might even nudge the whisky up to 3/4 of a cup, but it’s really great as it is. The butter, the honey, the whiskey….it’s like the best hot toddy ever. I will not confirm or deny that I may have downed a few spoonfuls of the glaze before it ever got near the cake. In my head I was pretty sure the flavors would work but, OH MY that’s good stuff. That’s glaze though! Of course I needed to taste the glaze before I put it on the cake. Glaze the cake while it’s still warm so it absorbs all the deliciousness I love what the honey does for the flavor of the cake and, especially, the glaze. I also reduced the sugar in both the cake and the glaze and added a touch of honey. If you’ve ever had a hot toddy to treat a cold you know that lemon goes well with whiskey. (By the way, I use Jameson Whiskey.)įirst I added a little lemon zest to the batter. But, since I’m always looking to enhance flavor, I added a few ingredients to specifically compliment the Irish Whiskey. I could’ve just switched out the rum with whiskey and the cake would’ve been delish. The starting point for this recipe is the Rum Cake recipe from my book, Easy Baking From Scratch. You can read more about how alcohol enhances flavor in my post, Simple Syrup, Complex Taste.įor this recipe, the alcohol in the cake is not just a supporting player, it’s the star of the show. Often I use just a hint of alcohol in a recipe to bring out flavors that are alcohol soluble.
I’ve said it a million times and I’ll say it again, alcohol amplifies and accentuates flavors.
#Easy whiskey cake recipe how to
How to get the best flavor in your Irish Whiskey Cake:
If you enjoy the slightly boozy flavor of a delicious rum cake, you’ll love this Honey-Kissed Irish Whiskey Cake. You get honey-kissed, whiskey flavor in every bite. The glaze on this cake is not shy with the liquor. You are meant to taste the whiskey in this cake! It’s not just an accent flavor, it’s the star of the show.
0 kommentar(er)
