Mother's Whisky Cake
Updated Oct. 12, 2023
- Total Time
- 1 hour 35 minutes
- Prep Time
- 25 minutes
- Cook Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Solid shortening and flour to prepare the cake pan
- 2cups unsifted cake flour
- 1teaspoon baking powder
- ½teaspoon salt
- 2sticks unsalted butter, at room temperature
- ⅔cups granulated sugar
- 5large eggs
- 1½teaspoons vanilla extract
- Confectioners' sugar for sifting over cake
- ½cup lightly salted butter
- ½cup granulated sugar
- ½cup whisky (any type will do)
For the Cake
For the Whisky Syrup
Nutritional analysis per serving (10 servings)
508 calories; 30 grams fat; 18 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 0 grams dietary fiber; 25 grams sugars; 6 grams protein; 265 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees and position rack in center.
- Step 2
Spread solid shortening on bottom and sides of a 9-inch (6½-cup capacity) tube pan. Dust pan evenly with flour, tapping out the excess.
- Step 3
Sift together flour, baking powder and salt. Set aside.
- Step 4
In a mixing bowl with a sturdy spoon, or in an electric mixer, preferably fitted with a paddle (to avoid whipping excess air into the batter), beat the butter until soft and fluffy. Gradually add the sugar and beat until very light and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- Step 5
By hand or with the mixer on lowest speed, gradually stir in the flour mixture. Blend well.
- Step 6
Turn batter into the prepared pan and bake for 1 hour, 15 minutes, or until cake is well risen and golden on top, and a tester inserted in the center comes out clean.
- Step 7
While cake bakes, prepare whisky syrup by combining butter and sugar in a small pan. Set over low heat and stir until butter melts. Remove from heat and stir in whisky.
- Step 8
As soon as cake is removed from the oven, set the pan on a wire rack. Use a thin skewer or cake tester to prick holes all over the cake. Pour warm syrup over the hot cake and allow it to cool completely in the pan. When it is cold, top with a plate, invert and lift off pan. Sift on confectioners' sugar.
Private Notes
Comments
I used Jack Daniel's... added a bit with the vanilla and added a cup of mini chocolate chips (coated in flour). Also, I poured half of the whiskey syrup to the top of the cake right out of the oven as directed, then slipped the cake out of the bundt pan, inverted and poured the rest of the syrup over the cake. This came out really nicely.
I've been making this cake for years using for holiday gifts. Rather than a tube pan, I make loaves and wrap them in foil and ribbons. Once anyone is a recipient they expect to be on the list forever! This year I made about 45 loaves - I had to make about 15 times the recipe in groups of 3 or 4. They are delicious. Slices are excellent under the broiler for a minute til the sugar caramelizes.
I’ve been making this for years, taking to a neighbor’s annual Christmas Eve party. Walking through the door were greeted with “NOW it’s Christmas!” My favorite Pyrex dish was broken after a decade of service and I miss it deeply! Still, the new non-stick pan does a serviceable job.