Sprinkle on some ( or a lot more than some) powdered sugar.Įat it for dessert, breakfast, lunch, whatever. But why would you? ‘Tis the season to go over-the-top, no? Then, invert that bad boy onto your favorite cake stand ( or fancy plate… or paper plate… you do you). Now, this is the hardest part of the recipe: WAITING.Ĭover the cake with a towel and allow to sit and soak up that delicious boozy glaze for about 30 minutes. Pour the whiskey glaze all around the cake. You want enough holes so that you know the glaze will soak through ( 15-20 should do the trick). Now then, using your favorite poking instrument ( mine is one of my Daddy’s old chopsticks), poke some holes into the cake. You can’t cover up nasty booze with sugar, I’m just sayin’. Add in some ( you guessed it) whiskey! Always, ALWAYS, I mean it… ALWAYS use alcohol you would drink to cook with. Once the sugar has dissolved, turn the heat off. Melt together some sugar, butter, water, and lemon juice.
When the cake has about 10 minutes left to cook, start on that sinfully-perfect-for-Santa Whiskey Glaze. Pour everything into a bundt pan coated with some baking or cooking spray.īake at 350 for 45 minutes, or until a toothpick inserted into the center comes out clean. Now, blend in some eggs until they’re mixed through. Using the store bought cake mix and instant pudding mix gives this recipe just another leg up in the win column! Work smarter, not harder, y’all.įirst, blend together a box of yellow cake mix, instant vanilla pudding mix, some whiskey, and vegetable oil. Here’s our all-star lineup for what I would consider this Santa’s Favorite Dessert. Plus, it all starts from a store bought cake mix! Can’t go wrong with that, ‘m I right?! It’s got just the right amount of sweet to do the job without overpowering your beautiful taste buds. I’m not a big fan of super sweet stuff, but this Whiskey Cake is something I CRAVE! And no, not just for the whiskey. The whiskey glaze that soaks into the moist cake is what really sets this bad boy over the edge into Dessert Nirvana.
Easy whiskey cake recipe full#
What better way to spread a little cheer than through a delicious dessert that’s just a bit boozy to really highlight the spirit of the season?! This yummy Whiskey Cake is full of Adults Only flavor that’s got just the slightest hint of sweetness. ‘Tis the season for all things stress and chaos! I hope we can all take a moment to intentionally focus on the things that matter: family, friends, faith, and fellowship through giving. Sieve together the flour and bread soda and in three batches fold the sieved ingredients through the fruit mixture (the mixture will remain quite moist, which is normal).Rule #150: Combining booze and sugar can only be a good choice. Stir the mixture well, before mixing in the eggs until evenly incorporated.Ħ.
After eight hours, preheat an oven to 190 degrees Celsius, fan, or equivalent. Allow to cool fully before covering and setting aside for eight hours to allow the fruit to soften further.ĥ. Remove from the heat and return the warm mixture to the mixing bowl. Increase the heat and gently simmer the mixture uncovered for 10 minutes, stirring occasionally. Add all the soaked fruit and all the juices from the mixing bowl. Melt the butter in a medium-sized saucepan, then add the sugar and stir for five minutes or until the sugar has dissolved.Ĥ. Stir and allow to sit for one hour, if possible.ģ. In a mixing bowl, combine the mixed fruit, cherries, mixed spice, whiskey and orange juice. Grease and line a 20cm deep square (or round) cake tin with parchment paper.Ģ. 450g luxury mixed fruit (dried fruits and mixed peel)ġ.
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