Polly wrote:

>I don't have a recipe for you Judy, wish I
> did. Great grandma used to soak the
> Dickens out of her fruit cake with fine
> whiskey. I'm thinking any dense sort of
> cake recipe you have would do fine. The
> trick is to punch holes in the cake ( with
> a skinny hat pin or something similar),
> soak it with good stuff and wrap it with a
> feedsack weight dishtowel and 'tin' it to
> absorb the goodness. You really do
> need weeks to do it properly but nobody
> will care. *

I've done that with fruit cake too, but only I use rum, or brandy for
those. I didn't realize you had to make the "Whiskey Cakes" ahead of
time before serving. This is a recipe a friend sent me online last night
and it sounds good too, but not sure how that much batter would fit in a
9" pan, unless maybe she uses a springform pan. I asked her, but haven't
had a reply yet, but his is probably more on the order of what I was
thinking about.


Irish Lemon Whiskey Cake

Zest of one large lemon
1/4 C Irish whiskey
Prepare the day before and let it set.

3/4 C butter at room temperature - no substitutions
3/4 C sugar
3 eggs beaten
2 C flour
Pinch of salt
3/4 C almonds, finely chopped
Powdered sugar

Place lemon zest in small bowl and add whiskey. Cover and let soak
overnight
Preheat oven to 350. Grease a 9 inch cake pan with non-stick cooking
spray. Cream butter and sugar together until light and fluffy. Beat in
eggs one at a time. Sift the flour and add to the butter mixture along
with salt; stire to combine.
Fold in chopped almonds. Strain the whiskey, discarding as much of the
lemon zest as possible - it's fine if a little remains in the batter.
Pour batter into prepared pan and bake for 60 minutes until a toothpick
inserted in the center comes out clean. Allow cake to cool and turn out
on serving plate

Before serving sprinkle with powdered sugar.

Judy

On Sun, 17 Mar 2013 08:01:48 -0800, (Judy Haffner)
wrote:

> This is a recipe a friend sent me online last night
> and it sounds good too, but not sure how that much batter would fit in a
> 9" pan, unless maybe she uses a springform pan. I asked her, but haven't
> had a reply yet, but his is probably more on the order of what I was
> thinking about.
>
>
> Irish Lemon Whiskey Cake
>
> Zest of one large lemon
> 1/4 C Irish whiskey
> Prepare the day before and let it set.
>
> 3/4 C butter at room temperature - no substitutions
> 3/4 C sugar
> 3 eggs beaten
> 2 C flour
> Pinch of salt
> 3/4 C almonds, finely chopped
> Powdered sugar
>
> Place lemon zest in small bowl and add whiskey. Cover and let soak
> overnight
> Preheat oven to 350. Grease a 9 inch cake pan with non-stick cooking
> spray. Cream butter and sugar together until light and fluffy. Beat in
> eggs one at a time. Sift the flour and add to the butter mixture along
> with salt; stire to combine.
> Fold in chopped almonds. Strain the whiskey, discarding as much of the
> lemon zest as possible - it's fine if a little remains in the batter.
> Pour batter into prepared pan and bake for 60 minutes until a toothpick
> inserted in the center comes out clean. Allow cake to cool and turn out
> on serving plate
>
> Before serving sprinkle with powdered sugar.
>

Thanks Judy! I don't make cake very often but if you're thinking of
using a springform, it will should work in an angel food cake pan.

No substitutions for butter, will you please ask her why? I've been
subbing plain yogurt for butter when baking and love the results.

--
Food is an important part of a balanced diet.

sf wrote:

>Thanks Judy! I don't make cake very
> often but if you're thinking of using a
> springform, it will should work in an
> angel food cake pan.

She said she uses a 9 inch bundt pan to bake the cake in, but thought a
tube pan (as for angel food cake) would work just as well, but I think I
would check it before 60 minutes was up, as my oven runs a little hotter
anyway, so I have to take that into consideration, when I bake anything.

>No substitutions for butter, will you
> please ask her why? I've been subbing
> plain yogurt for butter when baking and
> love the results.

She said the first time she made it, she used margarine, even though the
recipe called for butter, and it wasn't near as good.

I've never tried substituting yogurt for butter in baking, but it would
make it healthier, I'm sure, but I just don't know about the quality, as
real butter adds such a nice rich taste and texture, I think, especially
like in pound cakes, and even in my favorite white layer cake.
Personally 'I' wouldn't use anything else, if the recipe called for it.
I know a lot of people use applesauce in place of oil in cakes too, for
a healthy version, but I still stick with my artery-clogging butter! :-)

Judy

On Sun, 17 Mar 2013 20:36:38 -0800, (Judy Haffner)
wrote:

>
> sf wrote:
>
> > Thanks Judy! I don't make cake very
> > often but if you're thinking of using a
> > springform, it will should work in an
> > angel food cake pan.
>
> She said she uses a 9 inch bundt pan to bake the cake in, but thought a
> tube pan (as for angel food cake) would work just as well, but I think I
> would check it before 60 minutes was up, as my oven runs a little hotter
> anyway, so I have to take that into consideration, when I bake anything.
>
> > No substitutions for butter, will you
> > please ask her why? I've been subbing
> > plain yogurt for butter when baking and
> > love the results.
>
> She said the first time she made it, she used margarine, even though the
> recipe called for butter, and it wasn't near as good.
>
> I've never tried substituting yogurt for butter in baking, but it would
> make it healthier, I'm sure, but I just don't know about the quality, as
> real butter adds such a nice rich taste and texture, I think, especially
> like in pound cakes, and even in my favorite white layer cake.
> Personally 'I' wouldn't use anything else, if the recipe called for it.
> I know a lot of people use applesauce in place of oil in cakes too, for
> a healthy version, but I still stick with my artery-clogging butter! :-)
>
Thanks for the information, I had a feeling it was personal
preference. I'd never use margarine in cake although I finally did
buy some to use with cookies and it does work to keep them soft.
Yogurt works well too. I've used both full and low fat and was
satisfied with both. When making the pound cake type, olive oil works
too. I can also see applesauce working, because I made a full on
applesauce spice cake once and it was absolutely delicious.

--
Food is an important part of a balanced diet.

On Sun, 17 Mar 2013 08:01:48 -0800, (Judy Haffner)
wrote:

>
>Polly wrote:
>
>>I don't have a recipe for you Judy, wish I
>> did. Great grandma used to soak the
>> Dickens out of her fruit cake with fine
>> whiskey. I'm thinking any dense sort of
>> cake recipe you have would do fine. The
>> trick is to punch holes in the cake ( with
>> a skinny hat pin or something similar),
>> soak it with good stuff and wrap it with a
>> feedsack weight dishtowel and 'tin' it to
>> absorb the goodness. You really do
>> need weeks to do it properly but nobody
>> will care. *
>
>I've done that with fruit cake too, but only I use rum, or brandy for
>those. I didn't realize you had to make the "Whiskey Cakes" ahead of
>time before serving. This is a recipe a friend sent me online last night
>and it sounds good too, but not sure how that much batter would fit in a
>9" pan, unless maybe she uses a springform pan. I asked her, but haven't
>had a reply yet, but his is probably more on the order of what I was
>thinking about.
>
>
>Irish Lemon Whiskey Cake
>
>Zest of one large lemon
>1/4 C Irish whiskey
>Prepare the day before and let it set.
>
>3/4 C butter at room temperature - no substitutions
>3/4 C sugar
>3 eggs beaten
>2 C flour
>Pinch of salt
>3/4 C almonds, finely chopped
>Powdered sugar
>
>Place lemon zest in small bowl and add whiskey. Cover and let soak
>overnight
>Preheat oven to 350. Grease a 9 inch cake pan with non-stick cooking
>spray. Cream butter and sugar together until light and fluffy. Beat in
>eggs one at a time. Sift the flour and add to the butter mixture along
>with salt; stire to combine.
>Fold in chopped almonds. Strain the whiskey, discarding as much of the
>lemon zest as possible - it's fine if a little remains in the batter.
>Pour batter into prepared pan and bake for 60 minutes until a toothpick
>inserted in the center comes out clean. Allow cake to cool and turn out
>on serving plate
>
>Before serving sprinkle with powdered sugar.
>
>Judy

thanks for the recipe. I think it makes sense to let any 'soaked'
cake sit for a day or so. It's not going to dry out and the flavor
and moisture gets to spread through the cake. I've noticed with lemon
and rum cakes that the flavor is too harsh up front and the texture
isn't quite right.
Janet US

On Mon, 18 Mar 2013 06:52:33 -0600, Janet Bostwick
> wrote:

> I think it makes sense to let any 'soaked'
> cake sit for a day or so. It's not going to dry out and the flavor
> and moisture gets to spread through the cake. I've noticed with lemon
> and rum cakes that the flavor is too harsh up front and the texture
> isn't quite right.

Good point for those of us who don't make that type of thing! It also
makes it easier because you don't have to bake it at the last minute
to make sure it stays fresh until serving.

--
Food is an important part of a balanced diet.