Mothers Whisky Cake Recipes

OLD-FASHIONED WHISKEY CAKE

Steps:

• CAKE: Combine all ingredients and mix for 3 minutes by hand.
• Pour into well-greased bundt pan and bake for 50-60 minutes at 350 degrees.
• Toothpick should come out clean.
• ICING:.
• Cook on stovetop on med.
• heat until sugar is dissolved and mixture is brown.
• Leave cake in pan and using a toothpick, poke several holes into cake.
• Pour 3/4 of icing onto cake.
• Let set 15 minutes.
• Flip cake onto plate.
• Brush remaining icing onto top& sides of cake.

THE BEST WHISKEY CAKE EVER

Steps:

• In a large bowl beat until creamy cake mix, instant pudding, oil, flavorings,sour cream then pour in greased cake pan angel or bundt pan.
• put in preheated oven.Bake until a toothpick inserted comes out clean.

HOOTANHOLLER WHISKEY CAKE

Steps:

• 1. Have all ingredients at room temperature.
• 2. Cream butter and sugar, add beaten eggs. Sift together, flour, baking powder, salt, and nutmeg and add.
• 3. Add Milk.
• 4. Mix baking soda and molasses, add next raisins nuts and whiskey. Pour into a greased and floured baking (bread) pan and bake for 2 hours at 300 degrees.
• 5. NOTE: This keeps indefinitely wrapped in foil. If it should get dry, stab with toothpick and add more whisky.
• 6. NOTE: This makes 4 small or 2 bigger loaves. Adjust time for smaller. ENJOY!!!!

MOTHER'S WHISKY CAKE

Steps:

• Preheat oven to 325 degrees and position rack in center.
• Spread solid shortening on bottom and sides of a 9-inch (6 1/2-cup capacity) tube pan. Dust pan evenly with flour, tapping out the excess.
• Sift together flour, baking powder and salt. Set aside.
• In a mixing bowl with a sturdy spoon, or in an electric mixer, preferably fitted with a paddle (to avoid whipping excess air into the batter), beat the butter until soft and fluffy. Gradually add the sugar and beat until very light and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
• By hand or with the mixer on lowest speed, gradually stir in the flour mixture. Blend well.
• Turn batter into the prepared pan and bake for 1 hour, 15 minutes, or until cake is well risen and golden on top, and a tester inserted in the center comes out clean.
• While cake bakes, prepare whisky syrup by combining butter and sugar in a small pan. Set over low heat and stir until butter melts. Remove from heat and stir in whisky.
• As soon as cake is removed from the oven, set the pan on a wire rack. Use a thin skewer or cake tester to prick holes all over the cake. Pour warm syrup over the hot cake and allow it to cool completely in the pan. When it is cold, top with a plate, invert and lift off pan. Sift on confectioners' sugar.