holiday whiskey cake (make ahead)
Like Aunt Martha , Aunt Mary always made this four-layer whiskey cake for Christmas . This was a well kept secret for many years but Aunt Martha gave it to Aunt Mary (sisters) - after that it wasn't a secret anymore.lol Sorry Aunt Mary(RIP) she was always the secret spiller. This cake is dense and heavy, like a fruit cake, with a strong whiskey odor and flavor. So don't overdo it. The whiskey does not cook out in this recipe. DO NOT serve to children or teetotalers or AA members. Otherwise give this "confidential dessert a try!!lol
prep time
10 Min
cook time
15 Min
method
Bake
yield
12 to 18 servings
Ingredients
- CAKE:
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 3 1/4 cups sifted all purpose flour
- 3 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup milk
- 8 large egg whites save yolks for icing
- ICING:
- 8 large egg yolks
- 1 1/4 cups granulated sugar
- 1/2 cup butter
- 2 cups chopped pecans
- 2 cups finely chopped raw cranberries, or seeded currants
- 1 3/4 cups shredded coconut
- 2 cups finely chopped candied cherries/ mixture of 1/2 green and 1/2 red
- 1/2 cup whiskey ( you can use orange juice, if desired)
How To Make holiday whiskey cake (make ahead)
-
Step 1Cake: Preheat oven to 350^. Spray four round 9-inch cake pans with non stick spray,then fit with parchment paper and spray the paper too, set aside. --- Cream butter and gradually add in sugar. Beat mixture until light and fluffy; mix in vanilla. Still using the electric mixer, slowly add in flour, baking powder, and salt. To keep the batter at a manageable consistency, alternate adding dry ingredients and splashes of milk. Beat batter until smooth.
-
Step 2In another bowl, beat egg whites with mixer on high until stiff but not dry. Fold whites into cake batter with a spatula. Batter will be very thick.
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Step 3Spoon batter evenly into the prepared pans. Bake for 15-20 minutes or until a toothpick tests clean; remove and let stand for 10 minutes before turning cakes out on wire cooling rack.
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Step 4Icing: While cake cools; beat egg yolks with a fork and put them in a saucepan with sugar and butter. Cook over medium heat, stirring constantly for about 5 minutes or until sugar is all dissolved and mixture has thickened slightly. Remove from heat and stir in the remaining icing ingredients. Let stand until cool. --- Spread cooled icing between cake layers and on top of assembled cake. Place the iced cake in an airtight container for 3 or 4 days to allow it to flavor before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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