Are you craving a decadent yet surprisingly easy dessert? Look no further! This recipe recreates the beloved Whiskey Cake from the renowned Whiskey Cake Restaurant, bringing its signature warmth and rich flavor right to your kitchen. This isn't your grandma's cake; it's a moist, flavorful masterpiece perfect for impressing guests or treating yourself after a long day. Get ready to experience the magic of homemade cooking with this fantastic recipe, a true addition to your collection of best recipes.
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup bourbon or whiskey (optional, but recommended for authentic flavor!)
- 1 cup pecans, toasted and chopped
For the Whiskey Glaze:
- 1 cup powdered sugar
- 2-4 tablespoons bourbon or whiskey
- 1-2 tablespoons milk (or more, as needed)
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan. This ensures your cake releases easily and prevents sticking. Toasting the pecans beforehand enhances their flavor significantly – simply spread them on a baking sheet and toast in the oven for about 5-7 minutes, or until fragrant.
Making the Cake Batter:
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In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. This dry ingredient mixture forms the base of our delicious cake.
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In a separate bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a tender crumb. Use an electric mixer for best results – it saves time and effort.
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Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
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In a small bowl, whisk together the buttermilk and bourbon (if using). Gradually add this mixture to the wet ingredients, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined – overmixing can result in a tough cake.
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Gently fold in the toasted pecans. Be careful not to overmix; a few streaks of pecans are perfectly fine.
Baking and Glazing:
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Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. This is a good indicator of doneness.
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Let the cake cool completely in the pan before glazing. This prevents the glaze from melting and running off.
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While the cake cools, prepare the glaze by whisking together the powdered sugar, bourbon (if using), and milk until smooth. Add more milk if needed to reach your desired consistency. The glaze should be pourable but not too runny.
Glazing the Cake:
- Once the cake is completely cool, pour the glaze over the top, letting it drizzle down the sides. You can use a spoon or a spatula to help spread it evenly if needed.
Tips and Variations:
- For a richer flavor, use brown sugar instead of granulated sugar.
- Feel free to experiment with different nuts, such as walnuts or pecans.
- If you prefer a less boozy cake, reduce the amount of bourbon or omit it entirely. The cake will still be delicious!
- Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 18-22g
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 45-50g
This Whiskey Cake recipe is a fantastic example of easy recipes that yield impressive results. Perfect for quick dinner ideas or special occasions, this delicious dish is sure to become a family favorite. Enjoy the process of homemade cooking and savor every bite of this truly amazing dessert!