Whiskey is big in my house.
First of all, I’m part Irish. Jameson has been on my liquor shelf, in the liquor cabinet or on the bar in my grandparent’s basement ever since I can remember. Second of all, my fiancé is quite the bourbon connoisseur. If they make it, he either has it currently or has had it in the past. So pretty much every available surface in my dining room is covered in bottles of various whiskeys & bourbons & ryes.
It’s not a bad problem to have.
‘Cause then when I want to make something like this, I have a lot to choose from. Of course some are off-limits for baking. But the rest are fair game.
For this cake I used a bourbon, actually; Russell’s Reserve 10-year. It specifically says it has vanilla & caramel notes, which I thought was perfect for a cake. Okay I’m lying. Jay said it was perfect for a cake. Whatever.
You should use whatever whiskey or bourbon you like. Be it Jameson, Jack Daniel’s, Colonel Taylor, Russell’s Reserve or Buffalo Trace.
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 1/4 teaspoons baking powder
- 1/8 teaspoon table salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups white granulated sugar
- 4 large eggs
- 1 teaspoon finely grated orange zest (*optional)
- 1/2 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup whiskey (or bourbon)
- Preheat your oven to 350° F. Butter & flour a 10-cup bundt pan.
- Sift together the flour, cornstarch, baking powder and salt into a medium bowl. Set aside.
- In the large bowl of an electric mixer, cream the butter until soft. Gradually add the sugar and beat until the mixture is light and fluffy. Next, beat in the vanilla and add the eggs one at a time, beating well between each addition. Scrape the sides of the bowl in between. On low speed, alternatively add the flour mixture in three additions and the milk in two additions, beginning and ending with the dry ingredients. Mix in the whiskey & orange zest.
- Transfer the batter to the bundt pan and tap the pan on the counter a few times to even the batter. Smooth it with a rubber spatula or offset spatula. Bake for 45-50 minutes or until golden and risen and a skewer inserted into the center of the cake comes out clean.
- Cool in the pan over a wire rack for 10 minutes. Carefully un-mold the cake onto the rack. Cool completely, dust or sprinkle with confectioner’s sugar & serve with whipped cream.
Life is too short. Eat
dessert whiskey cake first.