Weekend at the Cottage Symbol
  • Irish Whisky Cake
  • Irish Whisky Cake
  • Irish Whisky Cake
  • Irish Whisky Cake
  • Irish Whisky Cake
  • Irish Whisky Cake
  • Irish Whisky Cake
  • Irish Whisky Cake

Irish Whisky Cake

Food | March 10, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
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  • 60
  • 12
  • Easy

When you serve this IRISH WHISKY CAKE to your friends or family, they’ll treat you like a baking superstar… so it’s best to keep the secrets of this recipe between us. Allow me to explain.

I first tried this recipe way back when we were enjoying our very first summer at the cottage. Our friends M & G (their identities, like this recipe, are TOP SECRET!) came up for the weekend with this WHISKY CAKE already made. After dinner, while we sipped coffee and watched the sun set, we had the cake for dessert. I enjoyed three (if anyone asks, two) pieces of this heavenly treat and instantly knew I wanted to know its secrets.

This cake has a crazy-soft, incredibly moist crumb, and the whisky adds a fragrance and flavouring that is beyond fabulous. I fell head over heels for this dessert that evening, but my guest was tight-lipped on the details. I made a personal vow to get the recipe and sure enough, some gentle coaxing did the trick. My only tweak has been to make it exclusively with Irish whisky – spelled WHISKEY on the Emerald Isle – as I believe the spirit to have quite an exceptional taste.

We really love how this BUNDT PAN performed. It was especially easy to clean after we prepared the cake – love that!

Unlike other posts I’m providing NO TIPS on preparation options – there’s no choice in the matter. If you want to try this fabulous cake, make it exactly as listed in the recipe. One final request: don’t you dare laugh as you start to read the ingredients.

No judging until you’ve tried it!

Ingredients & Amounts

  • For the cake:
  • 1 package of yellow cake mix
  • 1 5 oz. box of instant cooked vanilla pudding
  • 1 ounce of Irish whisky
  • 4 extra large eggs, beaten
  • 1 cup of whole milk
  • ½ cup of vegetable oil
  • 1 cup of chopped walnuts
  • For the sauce:
  • ½ cup butter
  • 3/4 cup sugar
  • ½ cup of Irish whisky
  • For garnish:
  • sprinkling of icing sugar for dusting
  • dollop of whipped cream

Instructions

  1. Make the cake: Preheat the oven to 350°F. Grease and lightly flour Bundt pan and set aside. In a medium-sized bowl, combine cake and pudding mix powder. In a separate bowl, mix oil, milk, eggs and whisky. Pour wet ingredients into dry and mix well. Allow to sit for a few minutes and whisk again to remove any lumps. Add nuts and stir again. Pour into prepared Bundt pan and bake for 55 minutes. While it’s baking, prepare the sauce. As soon as you remove the cake from the oven, pour sauce over top.
  2. Prepare the sauce: Put butter, sugar and whisky into a medium-sized saucepan and bring to a boil. Remove from heat and pour sauce over hot cake. Allow cake to cool before turning out onto a service plate.
  3. Cut into portion sizes, sprinkle with icing sugar and serve with whipped cream.

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Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! This week I happened upon a video on Facebook showcasing the talented Marnie and Patrick – The Brooklyn Duo.  They were playing one of my favourite A-Ha songs and I instantly knew I had to hear more! Thankfully, there’s so much more. Head to iTunes to download The Brooklyn Sessions to your collection.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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