Really Really Good Whiskey Cake Recipes

RAWHIDE'S WHISKEY CAKE

Steps:

• Preheat oven to 300°. Grease and flour a 10-in. tube pan., Combine the first 6 ingredients; beat on low speed 30 seconds. Beat on medium speed 2 minutes; fold in 1 cup nuts. Pour batter into prepared pan; sprinkle with remaining nuts. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan., For glaze, mix all ingredients in a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Cool 3 minutes. Pour one-third of glaze over top of cake, allowing some to flow over sides. Let stand 1 hour. Remove from pan to cool completely; cover., The next day, reheat glaze; brush half over cake, cooling before covering. Repeat the following day, using remaining glaze.

BOOZY IRISH WHISKEY CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease 6 mini loaf pans with cooking spray.
• Combine cake mix, pudding mixes, and 1/2 cup walnuts in a large bowl.
• Whisk 1/2 cup Irish whiskey, milk, and oil together in a separate bowl. Whisk in eggs. Pour over cake mixture and stir until blended. Divide batter among the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining walnuts, 1 tablespoon whiskey, and water. Cook over medium heat, whisking constantly, until smooth, 3 to 5 minutes. Remove from heat and whisk in remaining whiskey.
• Cool cakes for 5 minutes before inverting a wire rack set over a baking sheet. Use a toothpick to poke small holes across the tops. Pour whiskey topping over cakes and leave to soak in as they cool.

THE BEST WHISKEY CAKE EVER

Steps:

• In a large bowl beat until creamy cake mix, instant pudding, oil, flavorings,sour cream then pour in greased cake pan angel or bundt pan.
• put in preheated oven.Bake until a toothpick inserted comes out clean.

OLD-FASHIONED WHISKEY CAKE

Steps:

• CAKE: Combine all ingredients and mix for 3 minutes by hand.
• Pour into well-greased bundt pan and bake for 50-60 minutes at 350 degrees.
• Toothpick should come out clean.
• ICING:.
• Cook on stovetop on med.
• heat until sugar is dissolved and mixture is brown.
• Leave cake in pan and using a toothpick, poke several holes into cake.
• Pour 3/4 of icing onto cake.
• Let set 15 minutes.
• Flip cake onto plate.
• Brush remaining icing onto top& sides of cake.

REALLY REALLY GOOD WHISKEY CAKE !!

Steps:

• Sample the whiskey to check quality.
• Take a large bowl, check the whiskey again.
• To be sure it is the highest quality, pour one level cup and drink-- repeat.
• Turn on the electric mixer.
• Beat one cup of butter in a large fluffy bowl.
• Add one teaspoon of sugar.
• Beat again.
• At this point it's best to make sure the whiskey is shtill OK.
• Try another cup-- just in case.
• Turn off the mixerer.
• Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
• Pick fruit off floor.
• Mix on the turner.
• If the fried druit gets stuck in the beaterers pry it loose with a sdrewscriver.
• Sample the whiskey to check for tonsisticity.
• Next, sift two cups of salt.
• Or something.
• Who giveszashit.
• Check the whiskey.
• Now shift the lemon juice and strain your nuts.
• Add one table.
• Add a spoon of sugar, or somefink.
• Whatever you can find.
• Greash the oven and put in the fridge.
• Turn the cake 360 degrees and try not to fall over.
• Don't forget to beat off the turner.
• Finally, throw the bowl through the window, finish the whiskey and kick the cat.
• Fall into bed.

EASY WHISKEY-VANILLA POKE CAKES

Steps:

• Heat oven to 350°F. Spray 9 (5x3-inch) loaf pans with cooking spray.
• In large bowl, beat cake mix, pudding mix, milk, oil, 1/4 cup whiskey and the eggs with electric mixer on medium speed 5 minutes. Add 2 cups walnuts; beat 1 minute (batter will be very thick). Divide batter evenly among pans.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven; place on cooling racks.
• While cakes are still warm, in another large bowl, beat melted butter, 1 1/2 cups whiskey and the powdered sugar with whisk until smooth. In small bowl, reserve 1 1/2 cups icing for in small bowl; set aside.
• With bamboo skewer, poke holes in each cake. Pour some of remaining icing over tops of cakes; let soak in 1 minute. Repeat until all icing has soaked into cakes.
• To reserved 1 1/2 cups icing, add 2 cups walnuts. Spoon walnut mixture over tops of cakes. Cool completely, 45 to 60 minutes.

WHISKEY CAKE I

Steps:

• Mix cake batter as directed on box. Stir in nuts.
• Bake cake as directed on box in a bundt pan.
• Before taking cake out of oven, combine butter, sugar, and whiskey. Boil for 5 minutes. Remove syrup from heat, and pour over cake. Continue baking cake for 5 more minutes. Cool in pan for about 15 minutes, then turn out onto a wire rack to cool.

WHISKEY CAKE (CAKE MIX)

Steps:

• Cake: Mix cake ingredients; beat 5 minutes.
• Bake at 350 degrees in tube pan for 1 hour.
• Glaze: Mix glaze ingredients and cook in a saucepan over low heat until mixture comes to a boil.
• When cake is removed from the oven, pour glaze over cake slowly, then leave in pan for 2 hours.

HOOT 'N HOLLER WHISKEY CAKE

Steps:

• Preheat oven to 325F.
• Grease and flour a 9 x 5-inch loaf pan.
• Cream butter with the sugar and the eggs.
• Mix together the flour, baking powder, salt, nutmeg, and add it to the butter mixture. Stir in the milk.
• Put the baking soda into the molasses and mix. Add it to the butter and milk mixture.
• Add the raisins, nuts and whiskey. Pour into loaf pan and bake for 1-1 1/2 hours. (Test after 1 hr.)
• Remove pan to wire rack and cool for 10 minutes. Turn cake out of pan onto rack. Cool Completely.
• Keep leftover cake wrapped in foil, in the refrigerator.