Wednesday, December 7, 2016

Christmas Baking


It was our annual holiday party for volunteers at the historic house, with delicious food and friendly faces.  So I made a cake!

As a little girl, I remember our family getting boozy cakes in a box--rum and amaretto, I think--tender, moist, strong, small.  They might have come from Foley's.  I loved getting a little piece of them.  I haven't had a boozy cake in decades.

So when I saw this recipe in Taste of Home AND needed something to take to the party, I chose this cake.  And it was delicious, even though I rushed the glazing--I baked it this morning, kept it in the pan, poured half of the glaze on the cake about 20 minutes after it was out of the oven, and then took the cake out of the pan an hour later and glazed the top.  Yum!

I can't wait to try it with Amaretto and perhaps almonds.


Rawhide's Whiskey Cake from Taste of Home1 package spice cake mix with pudding (regular size)
1 package (3.40 ounces) instant vanilla pudding mix
3/4 cup 2% milk
1/2 cup canola oil (I used grapeseed oil)
3/4 cup whiskey (I used bourbon)
4 large eggs
1-1/3 cups coarsely chopped walnuts, divided 

GLAZE:
1/2 cup butter, cubed
1 cup sugar
1 teaspoon water
1/2 cup whiskey

Preheat oven to 300°. Grease and flour a 10-in. tube pan.
Combine the first six ingredients; beat on low speed 30 seconds. Beat on medium speed 2 minutes; fold in 1 cup nuts. Pour batter into prepared pan; sprinkle with remaining nuts. Bake until a toothpick inserted in center comes out clean, about 60-65 minutes. Cool in pan.
For glaze, mix all ingredients in a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Cool 3 minutes. Pour one-third of glaze over top of cake, allowing some to flow over sides. Let stand 1 hour. Remove from pan to cool completely; cover.
The next day, reheat glaze; brush half over cake, cooling before covering. Repeat the following day, using remaining glaze. 

Yield: 16 servings.

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