We tried the yummy whiskey cake at Whiskey Cake
Celebrate President's Day with some yummy whiskey cake!
Baking Chocolate Whiskey Cake by NYTimes | Melissa Clark
This week I’m baking Chocolate Whiskey Cake by NYTimes | Melissa Clark
Recipe here:
It’s a dense, boozy, almost brownie like cake. Very easy, no special equipment required!
Hope you enjoy, and see you next time ????????
@NYTCooking
How to make a Cinnamon Irish Whiskey Cake | Dawn Foods Recipes
Happy New Year! Start 2023 with a dash of cinnamon!
In this video, our experts will guide you through the process of creating a Cinnamon Irish Whiskey Cake that contains swirls of rich flavor that taste buds will crave!
Do you have any questions about the recipe? Let us know in the comments section below!
Check out more Winter Recipe Inspiration in our Winter 2023 Inspiration Guide:
Helpful Links:
Visit our website to learn more about Dawn Foods:
Sign up for Online Ordering:
Get this recipe and more:
Facebook:
INSTAGRAM:
About Us:
At Dawn, we know you make more than just food, and for a hundred years, Dawn has been right there with you. We know you count on our family to make moments memorable. That’s why we combine unmatched international manufacturing and distribution capabilities with our expertise, commitment and innovation to create bakery solutions for people all around the world. We supply a complete line of quality, consistent mixes, bases, icings, glazes, fillings, frozen dough, par-baked and fully baked products and equipment to the food industry — worldwide. Business is moving faster and customers need to work more efficiently. But no matter what may change, our commitment to providing the highest quality bakery products and innovative solutions will never falter.
Whisky Butter Cake Recipe (but it could be any flavour!)
Whisky Butter Cake Recipe (but it could be any flavour!)
Cake Ingredients
750 mL (3 cups) all-purpose flour
5 mL (1 tsp) baking powder
2 mL (½ tsp) baking soda
5 mL (1 tsp) salt
500 mL (2 cups) sugar
250 mL (1 cup) butter, softened
4 large eggs
175 mL (¾ cup) buttermilk
10 mL (2 tsp) vanilla extract
60 mL (¼ cup) whiskey (or your favourite spirit)
Glaze
125 mL (½ cup) butter
250 mL (1 cup) brown sugar
10 mL (2 tsp) vanilla
30 mL (2 Tbsp) whiskey (or your favourite spirit)
Method:
Preheat the oven to 325ºF.
Grease and flour a 10-cup bundt pan.
Cream together the butter and sugar.
Beat in the eggs, and vanilla.
Whisk together the flour, baking powder, baking soda, and salt.
Mix in the flour, buttermilk, and bourbon: alternate between them a little at a time.
Mix just until combined.
Pour the batter into the bundt pan and spread evenly.
Bake for 50 to 60 minutes, just until a toothpick inserted in the centre comes out clean.
While the cake is baking; make the glaze.
Melt together the butter and brown sugar; stirring until the mixture comes to a boil.
Continue cooking until the sugar is fully dissolved.
Remove from the heat and stir in the vanilla extract and whiskey.
While the cake still in the pan, poke holes all over the bottom of the cake.
Spoon about ½ of the glaze over the cake, so it soaks in through the holes.
After turning the cake out onto a plate; drizzle the rest of the glaze over the top of the cake.
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel:
If you want to send cookbooks:
Glen Powell
PO BOX 99900 RE 551 379
RPO HARWOOD PLACE
AJAX
ON
Canada
L1S 0E9
Traditional Christmas Cake/ Irish Whiskey Fed Christmas Cake
Traditional Irish whiskey-fed Christmas cake.
#christmascake #irishwhiskey #homemadechristmascake
Hi guys, welcome to Marks Irish Kitchen, where I do family friendly recipes that everyone can enjoy. Todays video is for a classic Traditional Irish Christmas Cake that is fed with good Irish whiskey. The tradition of adding whiskey to a cake has been used in Ireland for 100s of years. The whiskey helps to keep the cake fresh and stop it going “off”. For the best results use high quality fruit.
INGREDIENTS
225g currants
90g sultanas
90g raisins
30g glace cherries washed and chopped
120g plain white flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp dried ginger
30g chopped almonds
120g dark brown sugar
1 tbsp treacle (warmed)
120g unsalted butter
2 medium eggs
Grated zest of 1 lemon
Grated zest 1 orange
3 tbsp Irish whiskey and more to feed the cake
Method
The night before baking, take the fruit and soak it with the whiskey and leave to absorb the whiskey
Grease a 20cm/8in loose based deep cake tin and line with greaseproof paper. Sift the flour and spices into a bowl. Cream the butter and sugar together until very light, pale and fluffy. Beat one tablespoon of flour into the creamed butter and sugar then one tablespoon of eggs. Do this until all the eggs and flour are combined. Now stir in all the remaining ingredients. You should have a stiff mixture by now. If not you can loosen it with a bit of Irish cider.
Place the mixture in the cake tin, spread it out and make a small impression in the centre with the back of a spoon.
It is traditional for a band of brown paper to be tied around the cake, but i just make my greaseproof slightly higher, this helps to prevent the top of the cake burning.
Bake at 130c/275f/gas 1 on a shelf below the middle of the oven for 4-4.5 hours. Do not on any account open the door in the early stages. After about 3 hours it is safe to check and cover the top if necessary.
The cake is done when a skewer can be inserted into the cake and it comes out clean.
Cool in the tin.
Turn it out, remove the paper, feed the cake with more whiskey and wrap in a double layer of paper.
Feed at intervals by taking a skewer and making several holes in the top, pour some more whiskey over the cake. Re-wrap and put in a cool dry place until Christmas.
*******************************************************************************************************
????like ▶️subscribe ➡️share
*******************************************************************************************************
Subscribe for more videos
*******************************************************************************************************
FOLLOW ME BELOW
Chefs knife
Measuring spoons
Measuring cups
DISCLAIMER: Links included in this description might be affiliate links. As an Amazon affiliate if you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel so I can continue to provide you with free content each week!
Aunty Rosaleen's Traditional Irish Christmas Cake Recipe
Hi Bold Bakers! Make this traditional Irish Christmas Cake recipe and join in my family tradition this holiday season.
For more information on O’Driscoll’s Irish Whiskey go to:
Watch Gemma’s Favorite Irish Recipes:
Get the full written recipe (including all measurement conversions):
????INGREDIENTS????
* 3 cups (15 oz/426 g) raisins
* ⅓ cup (2 oz/58 g) candied peel
* 1 medium orange, zested
* 1 medium lemon, zested
* 1 cup (8 fl oz/225 ml) O'Driscoll's Irish Whiskey (or apple juice/orange juice*)
* 1 ½ cups (8 oz/225 g) glace cherries
* 2 cups (10 oz/282 g) all-purpose flour
* 1 teaspoon mixed spice
* ½ teaspoon ground nutmeg
* 1 ¼ cups (10 oz/300 g) butter, room temperature
* 1 ⅔ cups (13 oz/367 g) muscovado sugar (or dark brown sugar)
* 5 large eggs, room temperature
* ½ cup (2 ½ oz/71 g) chopped or sliced almonds
Aunty Rosaleen’s Traditional Irish Christmas Cake Recipe Chapters
0:00 - Irish baking 101
0:12 Today we are making a Traditional Irish Christmas Cake Recipe
0:19 Soaking the fruit for your Christmas Cake
1:09 Who is Aunty Rosaleen?
1:39 The BEST Irish Whiskey
2:35 How to prepare the cherries for your Christmas Cake
3:11 Dry ingredients
3:53 Creaming together the butter and sugar
4:38 Adding in the eggs
4:46 Adding the dry to the wet
4:57 Finishing the batter
6:00 Adding the batter to the pan
6:16 How to bake your Christmas Cake
6:36 Out of the oven
6:50 How to feed a Christmas Cake
7:20 How to store & feed a Christmas Cake
8:05 Serving up your Christmas Cake
???? ABOUT GEMMA & BIGGER BOLDER BAKING ????
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
???? FOLLOW ME HERE, BOLD BAKERS! ????
???? WEBSITE (All written recipes can be found here):
????FACEBOOK:
????INSTAGRAM: &
????TIKTOK:
????PINTEREST:
????TWITTER:
ALL RECIPES:
IRISH CHRISTMAS CAKE RECIPE:
#christmascake #irishrecipes #christmasrecipes
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
Visit my website at for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com