Holiday Whiskey Cake (make ahead)
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
1 cbutter, room temperature
2 cgranulated sugar
3 1/4 csifted all purpose flour
3 1/2 tspbaking powder
8 largeegg whites save yolks for icing
8 largeegg yolks
1 1/4 cgranulated sugar
2 cchopped pecans
2 cfinely chopped raw cranberries, or seeded currants
1 3/4 cshredded coconut
2 cfinely chopped candied cherries/ mixture of 1/2 green and 1/2 red
1/2 cwhiskey ( you can use orange juice, if desired)
How to Make Holiday Whiskey Cake (make ahead)
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.
- In 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.
- Spoon 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.
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.