Jack Daniels Tipsy Cake Recipes

JACK DANIEL'S TIPSY CAKE

Steps:

• Preheat oven to 350-375 degrees, depending on how your oven bakes (it's different for everyone!).
• Melt chocolate and set aside to cool down a bit.
• Dissolve the coffee granules in the boiling water. When dissolved, stir in the cold water. Add the whiskey and set aside.
• In a large electric mixer, cream the butter, vanilla, and sugar. Add the eggs, one at a time, beating well after each addition. Add the chocolate.
• With the mixer on low, add the flour alternating with the coffee/whiskey mixture.
• ****The batter WILL BE THIN & RUNNY.**** Do NOT add more flour.
• Pour into two prepared loaf pans (I always make one small and one large-one to keep, one to give away.).
• Bake until a toothpick comes out clean, about an hour to an hour and a half. Cool. Sprinkle with powdered sugar when serving.

TIPSY CAKE

Steps:

• Make frosting:
• Bring milk and cream just to a boil in a 3-quart heavy saucepan and remove from heat. Whisk together yolks, sugar, cornstarch, and a pinch of salt in a bowl and add hot milk mixture in a slow stream, whisking constantly. Pour custard into pan and boil, whisking, until thick and smooth, about 1 minute. Force custard through a fine sieve into a bowl. Set bowl of custard frosting in a larger bowl of ice and cold water, then cool, stirring occasionally, until cold. Chill frosting, its surface covered with plastic wrap to prevent a skin from forming, 2 hours.
• Make cake layers:
• Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and line bottoms with wax paper. Butter paper and dust with flour, knocking out excess. Sift together 1 1/2 cups cake flour, baking powder, and salt. Beat together butter, sugar, and vanilla in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, then yolk, beating well after each addition. With mixer on low speed, alternately add milk and flour mixture in 4 batches, beginning and ending with milk (mixture will look curdled; do not overbeat).
• Divide batter between cake pans, smoothing tops. Bake in middle of oven until pale and a tester comes out clean, about 20 minutes. Run a thin knife around edges of pans and invert layers onto a rack. Carefully remove wax paper and cool layers completely.
• Assemble cake:
• Halve cake layers horizontally with a long serrated knife. Arrange 1 cake half, cut side up, on a plate and brush with 2 tablespoons Sherry. Spread evenly with 3 tablespoons jam. Repeat with remaining 3 layers, ending with a layer cut side down. Brush top with Sherry. Frost cake with custard.