Springbank Online Tasting
Springbank is hosting an online tasting on Frirday 9th February @ 7pm featuring the whiskies from our Springbank Tasting Pack - Aug & Nov 23 tasting pack.
We can't wait to connect with you, share information about these releases, and answer any questions you may have!
We hope to see you there.
Cook with Gary Tipperary Whiskey Cake
Here we have a fabulous Whiskey Cake using Tipperary Whiskey that will make your taste buds wanting more. Great with some Irish Butter and of course a cup of tea.
380g of plain flour
1 heaped tea spoon of baking powder
1/4 tea spoon of crushed cloves
300g of sultans
zest of 2 lemons
100gs of whiskey
1/2 fill a small glass of milk
140g of butter
200g caster sugar
4 eggs
3 tablespoons of lemon juice
Soak the sultans in the whiskey and lemon rind over night or even a few days if you have the time.
Sieve the flour, baking soda and cloves
Then mix the butter, sugar, and slowly add the eggs, milk and lemon juice. When all mixed fold in the flour bit by bit and then add your soaked sultans. Mix and put in baking tin and out into the oven for 50 minutes at 170 and check with knife and if it comes out clean it is done and if not put it back in for another 5 minutes
Jack Daniels Whiskey Barrel Cake | Jack Daniels Cake Design | Whiskey Birthday Cake
Jack Daniels Whiskey Barrel Cake | Jack Daniels Cake Design | Whiskey Birthday Cake
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Dark Chocolate Maple Whisky Cake Recipe || IN THE KITCHEN WITH DEE
One of the most delicious cakes I've ever made!
RECIPE:
Ingredients:
Cake:
6 eggs (separated, keep both!)
1 cup butter (I used salted)
1 1/2 cup sugar
3/4 cup whiskey
1 big bar of dark chocolate (300g)
1 1/2 cup flour
2 tsp baking powder
1/3 cup cocoa powder
Dark Chocolate Ganache:
2 bars (100g each) of dark chocolate
3/4 cup heavy/whipping cream
Instructions:
1. Separate your eggs, and beat the egg whites until soft peaks form.
2. Melt chocolate over a bowl in boiling/simmering water.
3. In it’s own bowl, sift flour, cocoa powder, baking powder.
4. Beat butter and sugar until creamy.
5. Incorporate egg yolks one at a time into the butter/sugar mixture.
6. Add whiskey and melted chocolate.
7. Fold in flour mixture, then egg whites.
8. Pour batter into two cake pans and bake for 350F for an hour or until toothpick comes clean in the middle.
9. Cool cakes on a cooling rack.
10. Pour cream into sauce pan and bring to a boil.
11. Break up chocolates into small pieces and place into a heat resistant bowl.
12. Pour boiling cream over the chocolates and let stand for 2 minutes (DO NOT STIR!)
13. After two minutes, whisk chocolate and cream until blended. Let ganache stand or put into the refrigerator until thick enough to use as icing.
14. Slice tops off cake tops, slather ganache over top of one cake top. Put second cake top on top and begin to decorate your cake!
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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.
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Beth's Chocolate Whiskey Cake | ENTERTAINING WITH BETH
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BETH'S CHOCOLATE WHISKEY CAKE WITH CARAMEL TOFFEE GLAZE
Serves 10-12
INGREDIENTS:
2 oz (56 g) bittersweet chocolate
1 cup (125 g) unsweetened Cocoa
1 cup (240 ml) boiling water
2 cups (400 g) of sugar
1 cup (240 ml) of vegetable oil
3 eggs
2 egg yolks
1 tbsp (15 ml) vanilla
2 tbsp (30 ml) Irish Whiskey
1 ¼ cups (150 g) of flour
1 ½ (7.5 ml) tsp salt
1 tsp (5 ml) baking soda
For the Glaze:
1 cup (200 g) white sugar
1/2 cup (120 ml) heavy cream (room temperature or slightly warmed)
¼ tsp (1.75 ml) salt
¼ cup (30 g) toffee bits
For Scented Whipped Cream:
2 cups (480 ml) whipping cream
2 tbsp (30 ml) powdered sugar (same as icing sugar/confectioners sugar)
1 tbsp (15 ml) Irish whiskey
1 tsp (5 ml) vanilla extract
METHOD:
Preheat oven to 350F (175 C) degrees.
Spray 1 bundt cake pan with cooking spray for baking.
In a large heat safe bowl, add the 2 oz of chocolate. Add the cocoa powder and then the hot boiling water, whisk to combine.
Add the sugar, whisk to combine. Then add the oil, whisk to combine. At this point batter is cool enough to add the eggs without scrambling ☺ Add eggs and whisk until smooth. Add the vanilla and the Irish whiskey. Set aside.
In a smaller bowl sift together the flour, baking soda and salt. Add flour mixture in thirds to the chocolate mixture, stirring gently with a wire whisk in a figure 8 pattern, just until combined.
Pour batter into the bundt pan. Tap on counter to release air bubbles.
Bake for 40 mins, or until a long toothpick or skewer comes out clean.
FOR CARAMEL GLAZE:
Heat sugar in a deep, heavy duty pot. Swirl and stir gently until sugar melted and caramelized. Add room temperature heavy cream, and be careful it will bubble up! Keep stirring and it will settle down into a nice smooth mixture. Turn off flame, add salt and stir until combined.
Turn out bundt cake onto a cooling rack, fitted into a sheet pan (this will help catch the caramel drippings while you glaze the cake)
Ladle over the caramel over the top of the cake in sections, allowing it to form drips on the side. Top with toffee bits!
Allow cake to set for 1 hour before transferring to a cake stand.
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FOR WHIPPED CREAM:
Combine cream, sugar, whiskey and vanilla in a bowl and whip with an electric mixer until soft peaks form. Serve a dollop on the side of the cake and slide into heaven! ☺