12 March 2009

Irish Whiskey Cake

With St. Patrick's Day fast approaching, some of you may prefer eating your liquor: Irish Whiskey Cake

Ingredients

Cake

1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) package instant vanilla pudding
4 eggs
1 cup milk
1/3 cup Irish whisky
1/2 cup vegetable oil
1 cup chopped pecans

Glaze

1/2 cup butter
3/4 cup sugar
1/2 cup Irish whisky

Directions

Mix all cake ingredients together and bake in a greased and floured bundt or 8 inch springform pan for 1 hour at 350 degrees. When removed from oven, while still in the pan, poke holes in surface with tooth pick

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
Wait 25 minutes
Remove cake from pan
pierce top with toothpick
Pour remaining glaze over cake

If you must get cute, you can use white cake mix and add green food coloring to the cake batter and the glaze. I usually just opt for more whiskey. :-)

8 comments:

maryt/theteach said...

This recipe goes right to my SIL for her to make. Of course she's Italian but she's a good cook! LOL! :) thank you, Jamie!

carol g said...

OH yummmmmm!! I make a similar cake using Devil's Food cake mix and chocolate pudding with Bailey's in the glaze that goes over, in, around and through the cake.

Jamie said...

I use Scotch in my Drunk Devil Cake that I'll publish later - Irish Cream doesn't sound like a bad alternative.

Linda said...

Any idea how long a cake like this would keep for? Not that I should be taking Whiskey Cake into work mind you but ...

Enrique@whisky decanters said...

A tasty recipe, would it be feasible to add whisky to the cake each day, i.e. infuse whisky into the mixture, and then put the coating on?

Jamie said...

Enrique,



Since this cake is based on a lighter cake mix with pudding, adding whiskey daily probably wouldn't be a good idea, but feel free to experiment. I have used a devils food cake mix substituting bourbon for part of the liquid and then poked toothpick holes in the layers once cooled and drizzled bourbon lightly (you don't want them to fall apart from too much liquid) and used bourbon in the chocolate icing ... you can smell the cake coming but it is delicious. I do have a recipe for a Christmas cake that is a lighter version of the traditional fruit cake that gets "watered" for a long time if you would like that one.

Enrique@whisky decanters said...

You read my mind, thats what I was thinking about. A recipe for a whisky pudding would definitely add to the merriment of christmas. It would also make a good seasonal post when that time of year comes around.

James said...

This is great Ingredients. I like to follow the Ingredients. Thanks.