Tate's Bake Shop Whiskey Cake

By carvalhohm2

Ingredients

• Glaze:
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 10 tablespoons salted butter, softened
• 1/4 cup oil, I used olive oil, not EVO
• 1 1/4 cup sugar
• 3 whole eggs
• 2 egg yolks
• 2 teaspoons vanilla
• 1/2 cup buttermilk
• 1/2 cup whiskey, I used rye whiskey
• 1 1/4 cup chopped walnuts
• 1/2 cup salted butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup whiskey

Details

Servings 12
Adapted from webmailb.netzero.net

Preparation

Step 1

Preheat oven to 325 degrees. Grease and flour a 10-inch Bundt pan. Set aside.

In a medium bowl, combine flour, baking powder, baking soda, and salt. Mix and set aside.

In a large mixing bowl, cream butter and oil. Slowly pour in sugar and beat with an electric mixer until light and fluffy.

Add eggs and egg yolks, one at a time. Beat for 3 minutes once all are incorporated.

Add vanilla and mix.

Combine whiskey and buttermilk.

Add dry ingredients to butter mixture in 3 stages, alternating with the whiskey/buttermilk mixture. Start and end with flour mixture. Scrape down bowl between additions.

Bake cake, not on a sheet pan, for 5 minutes. Remove cake from oven and sprinkle walnuts evenly around the top. Place cake back in the oven and bake for approximately one hour or until a cake tester comes out clean.

Remove cake from the oven and let cool in the pan, on a wire rack.

To make the glaze:

In a medium saucepan, add butter, water, and sugar. Bring mixture to a boil and boil for 5 minutes.

Stir in whiskey.

Remove cooled cake from the pan to a serving platter. Using a bamboo skewer, poke holes along the top of the cake. Slowly pour glaze over the cake in stages, until all the glaze has been soaked up by the cake. This takes a little time, but be patient, it will all be absorbed.


Yield: Serves 12.