Sometimes you just want something that is what it says it is. This IS a Whiskey Cake. This is a straightforward recipe that you can put together and get baking in no time. And the reward on your investment is definitely there. You will taste the whiskey in this.
Mise en place.*
Whiskey Cake (based on recipe from Dancing Bear Lodge)
1 cup butter (2 sticks), room temperature
1 cup brown sugar, packed
1 cup granulated sugar
*6 eggs–even though the photo only shows 5
2 cup all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup 2 percent reduced-fat milk
1 cup molasses
1/2 cup Tennessee whiskey, such as Jack Daniel’s
- Preheat oven to 350F.
- Beat butter using a mixer at medium speed; gradually add sugars and beat until creamy. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl.
- Combine flour, baking powder, salt, cinnamon and baking soda. Add to egg mixture alternately with milk, beginning and ending with dry ingredients. Stop mixer and add molasses. Restart mixer and slowly add whiskey. Mix until smooth, about 30 seconds. (Batter will be thin.)
- Pour into a greased pan. I used a Pullman pan, so that affects time. If you use 8 or 9-inch springform pan, half recipe and decrease baking time by 5 to 10 minutes. Bake 45-50 minutes, until a wooden pick inserted in the center comes out clean. Serve warm. Dusting of confectioner’s sugar, if desired.