#EASY WHISKEY CAKE RECIPE FULL#

I’m not a big fan of super sweet stuff, but this Whiskey Cake is something I CRAVE! And no, not just for the whiskey. The whiskey glaze that soaks into the moist cake is what really sets this bad boy over the edge into Dessert Nirvana.

#EASY WHISKEY CAKE RECIPE FULL#

What better way to spread a little cheer than through a delicious dessert that’s just a bit boozy to really highlight the spirit of the season?! This yummy Whiskey Cake is full of Adults Only flavor that’s got just the slightest hint of sweetness. ‘Tis the season for all things stress and chaos! I hope we can all take a moment to intentionally focus on the things that matter: family, friends, faith, and fellowship through giving.

Note: This cake will keep for up to a week in the refrigerator.Rule #150: Combining booze and sugar can only be a good choice. Let the cake cool for 5 minutes, then refrigerate it for at least 2 hours before serving. Bake until the meringue is golden brown, about 6 to 8 minutes be careful, as it will brown quickly.

Slowly beat in the cornstarch mixture and beat for 3 minutes more.įrost the cake with the meringue, making sure to spread the meringue all around the bottom of the cake to seal the edges. Beat in the sugar 1 tablespoon at a time, and beat until the whites form stiff peaks. In a large bowl, beat the egg whites with an electric mixer until foamy. Cook over medium-high heat, stirring, until well blended, but still liquid. To make the meringue, in a small saucepan, dissolve the cornstarch in the water. Refrigerate the cake while you make the meringue. Sprinkle the top of the cake with the remaining 2 tablespoons whiskey. Make a second custard layer and top with a third layer of cake. Sprinkle with another 2 tablespoons of the whiskey. Place a second layer of cake on top of the custard filling, filling in any gaps with pieces of cake. Spread the cake slices with half of the custard filling. Sprinkle 2 tablespoons of the whiskey evenly over the cake slices. Line a 9- by 12-inch ovenproof platter or baking sheet with a layer of cake slices. With a serrated knife, cut the cake into ¼-inch slices. Run a knife around the sides of the pan to release the cake and turn it out onto a plate. Invert the cake pan over the neck of a wine or soft drink bottle and let the cake cool completely. Bake for 40 minutes, or until a wooden skewer inserted in the middle of the cake comes out clean. Fold the whites into the egg yolk mixture and pour the batter into an ungreased 10-inch tube pan. In another bowl, beat the egg whites with the cream of tartar until stiff peaks form. With a spatula, fold in the sifted flour 2 tablespoons at a time. Gradually beat in the water, then the vanilla. In a large bowl, beat the sugar and egg yolks with an electric mixer until thick and pale yellow in color.

To make the cake, sift the flour 3 times and set aside. Cover the bowl with a sheet of buttered wax paper and refrigerate until ready to use. Transfer to a bowl and stir in the vanilla. Beat in ¼ cup of the warm milk mixture and return to the double boiler cook, stirring, over medium-high heat for 5 minutes, or until thickened. In a bowl, beat the egg yolks until pale and thick. Remove from the heat and let cool slightly. Stir the paste into the milk in the double boiler, raise the heat to medium high, and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Add ¼ cup of the hot milk to the sugar and cornstarch mixture, and stir to make a paste. In the top of a double boiler, bring the milk to just under a boil. DIRECTIONSTo make the filling, in a small bowl, mix the sugar and cornstarch.

Easy whiskey cake recipe