My first date with a Whiskey cake was during my last visit to a TGI Fridays restaurant and from then on that yummy flavor has been lingering along. Then came our road trip through Tennessee which took me to the Jack Daniel Distillery at Lynchberg, and VOILA….. I bought my first bottle of Tennessee Honey Whiskey…. all set to return back home and bake my next cake…… Tennessee Whiskey Cake (slurp, slurp 🙂 )
Here is the recipe I have tried out (adapted from Rachel Ray), and the cake goes well with Vanilla ice cream and a drizzle of chocolate sauce.
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 4 oz butter (unsalted)
- 1/2 cup Brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 1/4 cup milk
- 1/2 cup molasses
- 1/4 cup Jack Daniels Tennessee Honey Whiskey
- 1/2 cup pecans (chopped)
Preheat oven to 350 degrees.
Whisk together flour, baking powder, salt, cinnamon, and baking soda in a bowl, and keep aside.
In a separate bowl beat the butter at a medium high speed using a stand mixer. Once creamy, add the granulated sugar and brown sugar and continue till properly mixed.
To the above mixture add 3 eggs, one at a time after mixed well and scraping down the sides of the bowl after each addition of eggs.
Add the dry ingredients which are already mixed to this butter mixture one third at a time alternating with the addition of milk.
Followed by adding molasses on a low speed, and whisk with stand mixer for 50 seconds until smooth.
Add the star ingredient whiskey finally and beat well for another 30 seconds more.
Add chopped pecans and stir to the mixture.
Line a butter greased parchment paper on a 10 inch baking tray. Pour the mixture to the pan and bake for 30 – 35 minutes.
Serve with Vanilla ice cream and chocolate sauce drizzle.
For those who don’t prefer using Whiskey, you can substitute it with water (3 tablespoons), and vanilla extract (2 teaspoons).