Irish Whiskey Glazed Cake Recipes

IRISH WHISKEY CAKE

Steps:

• in a bowl combine Pudding and cake mix, milk, egg, and oil beat on medium for 2 minutes.
• Flour nuts and fold into batter.
• Bake in a round tube cake pan for 1 hour at 350 degrees.
• While cake is baking you can make the galze; combine white sugar, butter and whiskey (cook until sugar is melted).
• When cake is cooled DO NOT REMOVE FROM PAN; pour glaze over it and leave in pan overnight.
• BE SURE TO TURN CAKE OVER EVERY DAY TO KEEP IT MOIST.

IRISH WHISKEY CAKE RECIPE

Steps:

• Line the bottoms of the pans with parchment paper. Grease the pans using butter or a spray and dust with flour. Set aside.
• In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.
• Add about one third of the beaten eggs, and continue to beat medium speed.
• Now add about a third of the sifted flour. Repeat this step, then add the rest of the eggs and mix well. Turn the mixer to low and add the final flour and the whiskey and mix until well combined, but do not over mix.
• Using a scale, divide the mixture evenly between the two tins and place in the center of a preheated oven for about 35 minutes. If you don't own a scale (I highly advise it for best baking results) just eye it. Since ovens vary greatly, do not open the oven until you start to smell the cake and it looks well risen (through the glass).
• Carefully check that the cake is done with a cake tester or thin skewer. If it is too raw, the cakes will fall and you won't be happy, so the previous step is important. When the cake is done, remove them from the oven and allow to cool before removing from the tins.
• To remove: place a cooling rack over the top of the cake and flip it over quickly. Remove the tin and the parchment paper and allow to cool completely before filling.
• Make the whiskey buttercream by mixing all of the ingredients together in a bowl until a smooth spreading/piping consistency is formed.
• Using a cake leveler, or large serated knife, place the cake layers, flat side down on the counter and slice off the top to make them even.
• Save or freeze the leftover cake to make trifle(s)!
• Place one layer, CUT SIDE UP on a serving plate or cake stand and spread or pipe the whiskey buttercream over the top. I used a 2D tip if you wanted to do the same.
• Top with the second layer, but this time, CUT SIDE DOWN.
• Put all of the glaze ingredients except the whiskey into a small pot over medium heat. Bring to a boil and simmer for 2 to 3 minutes.
• Remove from heat and allow to cool slightly before adding the whiskey. Stir and check the consistency before pouring over the cake: it should be a bit more thick than it was when hot, but not so cool/thick that it won't run off the edges of the cake.
• Pour over the cake and allow to run slightly down the edges. Decorate with some clover if you have it (for St. Patrick's Day).
• Slice and serve.

IRISH WHISKEY CAKE

Steps:

• Preheat your oven to 325° and brush the inside of the bundt pan with some of the melted butter (leaving the remaining in the pan for the glaze). Lightly add a little flour ot the bundt pan, tapping out the excess flour. Set aside.
• In a mixing bowl, measure and add the flour, baking soda and kosher salt. Whisk to combine and set this off to the side as well.
• In the bowl of your stand mixer, fitted with the paddle attachment, add 1 cup (2 sticks) softened unsalted butter. Mix for medium-low speed for 4 minutes until creamy and pale yellow in color.
• To the butter add the granulated sugar and dark brown sugar. Continue mixing for 2 more minutes. This should be fluffy like.
• Add in the sour cream. Mix until combined.
• Crack in each egg, mixing well after each one. Add the vanilla in with the last egg.
• Lastly, gradually add in the dry ingredients. Stop mixing once incorporated.
• Spoon the batter into the prepared bundt pan. With the back of the spatula, spread the cake evenly and top with the chopped nuts.
• Bake on the middle rack in your preheated 325° oven for 45 to 50 minutes or until a tester comes out with only a few crumbs attached.
• Once baked, invert the cake onto a wire cooling rack (I set it into a rimmed pan) and allow to cool 1 hour.
• When the cake has cooled, make the glaze by combining light brown sugar, Irish whiskey, freshly squeezed orange juice, vanilla in with the saucepan with the remaining butter from earlier. Heat over medium-low, stirring until the sugar has completely dissolved.
• Brush generously all over the cake.
• Slice and serve with whipped cream and an extra drizzle of the whisky syrup.

IRISH WHISKEY CAKE

Steps:

• Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch square cake pan with parchment paper that is buttered and dusted with flour. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, salt, cloves and baking powder into a bowl and set aside.
• In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins.
• In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack.
• To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.

IRISH CREAM POUNDCAKE

Steps:

• Heat the oven to 350 degrees. Spray a 9-inch loaf pan with nonstick spray, then dust with flour.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing on medium speed until incorporated, about 30 seconds each. Scrape down the sides of the bowl after each addition.
• In a medium bowl, whisk together the flour, baking powder and salt. Add the mixture to the bowl of the stand mixer and mix on low until incorporated, about 30 seconds. Add the Irish cream and mix on low to combine, 15 seconds more.
• Pour the batter into the prepared pan and spread in an even layer. Bake until the surface of the cake is lightly golden brown and a toothpick inserted into the thickest part comes out clean, 55 to 65 minutes. Let cool in the pan for 10 minutes, then unmold onto a wire rack to cool completely.
• Make the glaze: Whisk the powdered sugar and Irish cream together in a medium bowl to form a thick glaze. Spoon the glaze over the surface of the loaf, letting the excess drip down the sides. Let the glaze set for 10 to 15 minutes before slicing.