This week, I'm turning 25 (cue the quarter-life crisis?) and I was flipping through one of those old, obscure cookbooks I love so much when I came across one titled, "Whiskey cake." Um, hello birthday cake. The magic of cake plus the beauty of whiskey? A cake that can get you drunk? And thus a boozy birthday treat was born (just like me)!
The cookbook where I found this recipe is called, "Virginia Seasons: New recipes from the Old Dominion," and this recipe was submitted by Robin Traywick Williams. The original recipe calls for a box of white cake mix, but I really don't like to buy cake mixes, because I usually have all the ingredients for them anyway, so it's just one less thing I have to buy (it also included walnuts, which I decided to nix). So I substituted King Arthur Flour's recipe for "tender white cake," opted for butter over oil (always), added that delicious nectar called whiskey, and had a besotted feast.
The cake is moist (I never understood why people don't like that word — it describes an amazing cake) and heavy, kind of like a pound cake. The whiskey soaks into it, so the crust is the best part, since it's the booziest, plus has all that amazing powdered sugar. Yeah, this cake isn't, like, "good" for your New Years resolutions to lose weight or stop drinking, but that stuff is overrated anyway.
for the cake
- 2 3/4 cups flour
- 1 2/3 cup sugar
- One 3-oz package instant vanilla pudding
- 1 T baking powder
- 3/4 tsp salt
- 3/4 cup butter, softened
- 4 egg whites plus one whole egg
- 1 cup milk
- 1 oz whiskey
for the glaze
- 1/2 cup butter
- 3/4 cup sugar
- 1/2 cup whiskey
- Powdered sugar
Serves 12. Overnight recipe.
- Preheat oven to 350°F.
- Combine dry ingredients, including pudding mix, in large bowl and mix. Add butter and mix until the mixture is crumbly.
- Add egg whites one at a time, stirring continuously, and then the whole egg, scraping down the sides of the bowl as you go.
- Slowly whisk in milk and whiskey, mixing quickly until the consistency is fluffy.
- Pour batter into a greased tube/bundt pan. Bake cake for 50-60 minutes until you can remove a toothpick cleanly. Leave cake in pan while you make the glaze.
- For glaze, heat together butter, sugar and whiskey in a pot on the stove until mixture is bubbly and butter is melted. Let cool slightly, then pour mixture over cake.
- Let cake cool in pan for 2 hours. Refrigerate for at least 24 hours so whiskey can soak into cake. When ready to serve, sprinkle with powdered sugar.
Photos and text © Katie Currid 2015.