Wednesday, March 16, 2011

Mini Irish Whiskey Cakes

I have been hearing lots of oohs and ahhhs and flat out yums around here the last couple days since I made these. We have a favorite Irish restaurant we frequent and they have the best Irish whiskey cake and I was hell bound to recreate it. We now like mine better.


I bought these mini Wilton bundt pans from Michael's.


In the bowl of your mixer, pour 1/2 cup of water, 1/2 cup of canola oil, 1/2 cup of whiskey and four large eggs.


Beat this until frothy. Then add one box of yellow cake mix and one 3.5 oz. box of instant vanilla pudding. Beat until you have a smooth batter.


Please ignore how badly I need to clean my oven. Spray the pans with cooking spray and fill with the batter. Bake at 325 degrees for about 45 minutes. The edges will turn golden and a toothpick stuck in the middle will come out clean.


Melt 6 tablespoons of butter in a heavy pot. Add 1/2 cup of water and 2 cups of sugar. Bring this to a boil over high heat. Then turn the heat to medium and let it boil.




Boil it for about 20 minutes. It should just be turning a light golden color and should be thick. Remove the pot from the heat and carefully stir in 1 cup of whiskey. It will splatter and spit but just keep whisking until you have a semi thick syrup. It should be the consistency of maple syrup.


Remove the warm cakes from their pans.


Do so carefully or you will end up with this.


Poke the cakes all over with a skewer or toothpick.


Slowly drizzle syrup over all the cakes. You want as much syrup to soak into each cake as possible. Keep going back and refilling the center of each cake.


Let the cakes sit at room temperature for a day.


Then refrigerate them.


You can use rum in place of whiskey. You can also add chopped walnuts or pecans to the little pans before adding the batter if you want a nut topping on these.



Before I turned my cakes out, I poked the bottoms of each one and added syrup.


The bottoms crack a bit while cooking so it is a good place to get the syrup to sink in.


Tomorrow all of my friends will be getting Irish whiskey cakes delivered to them along with corned beef and cabbage dinners and freshly baked soda bread.

13 comments:

Beverly@Beverly's Back Porch said...

I can just taste these little babies. I really do need to move down the mountain from you. If it wouldn't snow there I'd be all right.

the wild magnolia said...

Yum, yum....Irish Rum...Cake.

Thank you!

My Farmhouse Kitchen said...

darling...LOVE the way you have them wrapped with the green ribbon...john would love these...i really like those mini wilton bundt pans...

the corned beef and cabbage dinners sound so good.
i was reading vincent this morning and came across a recipe called strawberry puiwa...strawberries spun in grand marnier, cognac and cointreau and whipped cream served with babas au rum. i bet those whiskey cakes would be good here...page 232 in vincent.

Mina said...

These look so good! How can anything go wrong with whiskey?

Food, Fun and Life in the Charente said...

Mmmmm those sound so 'hic' good! Diane

thecottagebythecranelakeolof1 said...

They do look yummy, but I think I would use rum instead because I really dislike whiskey :-)

Have a great day now!
Christer.

Debra She Who Seeks said...

You'd be the one pagan that St. Patrick would let stay in Ireland.

Pricilla said...

They are very cute little cake pans.

hic!

Teresa said...

I've never heard of this. I think it would be just delightful with the rum.

luckybunny said...

These look and sound awesome! I'll have to try these for St. Paddy's day if I can a few minutes for baking, if not on the weekend, they look great, you have such great recipes! :)

Dianne ... Walking In His Grace said...

Those look sooooo good. They would sure made my St. Patrick Day, a happy one. :)
Happy St. Patrick's Day!

SharleneT said...

Just when I was wondering what to do with my Peach and Plum Brandies... Yummy! Thanks for a great recipe.

The Frog Queen said...

Wow, those are fantastic. All the packaging too! You are a very special and talented lady.

Thanks again, as always, for sharing your world with the rest of us.

Cheers!