whiskey molasses cake

whiskey molasses cake (based on recipe from Dancing Bear Lodge)


1/2 cup unsalted butter (4 ounces), room temperature

1/2 cup brown sugar, packed

1/2 cup granulated  sugar

3 eggs

1 cup all-purpose  flour, sifted

1/2 teaspoon  baking powder

1/4 teaspoon  fine salt

1/2 teaspoon  cinnamon

pinch fresh nutmeg (optional)

1/4 teaspoon  baking soda

1/4 cup whole milk

1/2 cup molasses

1/4 cup Tennessee  whiskey, such as Jack Daniel’s


Preheat oven to 350 degrees F.

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. Bake about 50-52 minutes,  until a wooden pick inserted in the center comes out clean. Serve warm. Dusting of confectioner’s sugar, if desired.

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