allright, the picture is horrendous. i packed up the cake for my motley crew of cake taste-testers and then realised that i had forgotten to snap a picture. i’m told, however, that my cake testers very much enjoyed the cake, so i’m jotting down the recipe for my little experiment before i forget. i’ll replace the picture with another if and when i ever get around to baking another whiskey cake.
Jameson Irish Whiskey Cake
(makes 1 bundt cake roughly 8 inches in diameter. a larger pan can be used, it just won’t fill up as high)
| Cake Flour | 3 cups |
| Sugar | 1.5 cups |
| Baking Powder | 1 tbsp + 1 tsp |
| Salt | ¾ tsp |
| Egg yolks | 6 large yolks |
| Milk | 1 cup |
| Vanilla | 2 tsp |
| Irish Whiskey | 1 cup |
| Butter | 12 tbsp, melted |
| Walnuts (optional) | 1 cup, coarsely chopped |
- Butter and flour an 8 to 9 inch bundt pan. Set aside and pre-heat oven to 325ºF.
- Whisk together dry ingredients (flour, sugar, baking powder and salt).
- Add in egg yolks, one at a time, beating after each addition until well combined.
- Pour in milk, vanilla, melted butter and whiskey. Blend at lowest speed until the liquids have been incorporated. The batter will be fairly thin and liquidy.
- If desired, add-in walnuts.
- Pour batter into pan and bake at 325ºF for 45-60 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before unmolding. Then, transfer to a wire rack to cool completely.
- For an extra whiskey spike, the cake can be glazed as follows: melt 1 stick of butter in a pan, add 1 cup of sugar, 1 tbsp of water and finally 1 cup of whiskey. Stir until the sugar has dissolved. Before unmolding the cake, pour 1/3 of the glaze over the cake in the pan. Let it cool for 1 hour and then unmold. Pour another third of the glaze over the cooled cake. Then wrap with plastic wrap and refrigerate overnight. The next day, pour the remaining third of glaze over the cake before serving.
a tomato in tribeca 