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
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.