Saturday, June 29, 2013

Irish Whiskey Cake

I've always been a fan of boozy cakes.
Margarita cakes...FABULOUS. 
Irish car bomb cupcakes...YUM
Cosmopolitan cupcakes...on my to do list. 
Beer cupcakes...not my favorite....that is one boozy cake I would not recommend. 

This cake is unlike any boozy dessert you have tried.
It is literally toxic.
Usually when you make a boozy dessert, the alcohol cooks out when you bake it.
You still get the flavor without getting tipsy. 
Well, this cake is different.
You CAN get drunk off this cake. 
I used more than half of a Jameson bottle in this cake.
Needless to say, there is no way that amount of alcohol can cook out of it.

You should definitely keep this recipe for St. Patrick's Day..
or your boyfriend/husband's birthday
...or a Tuesday night.
Whatever floats your boat. I won't judge.

Recipe Source: Washington Post

  • 1 package yellow cake mix
  • 2 small vanilla pudding mixes
  • 1/2 cup whole milk
  • 1/2 cup corn oil
  • 1 cup Irish Whiskey
  • 4 large eggs, beaten
  • 4 oz (1 stick) unsalted butter. 
  • 1 cup powdered sugar
  • 1/2 cup Irish whiskey
  • 1 tbsp water
  • Preheat oven to 325 degrees.
  • Lightly grease a springform pan.
  • Combine the cake and pudding mixes in a small bowl.
  • In a separate bowl, combine the milk, oil and whiskey. 
  • Beat the wet ingredients together using a mixer.
  • Add the dry ingredients to the wet ingredients and beat until smooth.
  • Add the beaten eggs to the mixture. Mix until well combined
  • Beat mixture for an addition 2 minutes until thickened.
  • Pour mixture into prepared pan.
  • Bake for 50-60 minutes. Toward the end of baking, check the cake every few minutes to make sure it doesn't burn! You can test if its cooked by inserting a toothpick in the center of the cake. If the toothpick comes out clean, you're good to go. 
  • For the glaze, melt butter.
  • Add the sugar, whiskey and water to the butter.
  • Stir until sugar has dissolved.
  • Pour 1/2 of the glaze over hot cake in pan.
  • When cake is cool, remove the sides of the springform pan and pour over remaining glaze.
  • Note: you may want to eyeball how much glaze to put on the cake. I didn't use all of the glaze because the cake looked like it was getting too wet. 

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