02 May WHISKEY DRIZZLE CAKE: NO KIDS ALLOWED!
I have survived what felt like the longest school holiday, and with a great cake recipe to boot! I had been in a bit of a baking rut for a while, honestly, how many lemon drizzles and banana breads can one woman bake?? I guess quite a few but that’s not the point. So I was telling my sister about my lack of baking motivation when she told me about an easy and super tasty cake that you don’t need to share with the kids – BINGO! I’m calling it a whiskey drizzle cake and it’s super easy, super moist and super delicious. Kind of like a slice of Bailey’s cake. I urge you to try it asap.
We used a fancy bundt cake pan like this one, it looked pretty special and a good reason in itself to bake a cake.
For the cake:
300g all purpose flour
1 tsp baking powder
1.5 tsp salt
230g unsalted butter at room temperature
385g caster sugar
5 large eggs
1 1/2 tsp vanilla extract or the seeds of two vanilla pods
For the whiskey syrup
150g lightly salted butter
110g caster sugar
1 large glass of scotch whiskey, about 140ml (or more to taste!) You could also use a bourbon in place of the scotch.
1. Prepare your cake tin, grease and flour it for easy release when baked. We used a fancy bundt cake like this one, it looked pretty special (even if I do say so myself).
2. Preheat the oven to 160°C.
3. Sift the flour, baking powder and salt in a mixing bowl.
4. With the paddle attachment on your mixer, beat the butter until soft and gradually add sugar (or get busy with a wooden spoon). Beat until light and creamy.
I couldn’t help but show you my sister’s technique to soften butter!
5. Add eggs, one at a time, beating well after each one.
6. Beat in the vanilla.
7. At the lowest speed, gradually stir in the flour mixture.
8. Turn the cake mixture into your pan and bake for 1 hour and 15 minutes, or until the cake is well browned and springy.
9. Around 10 minutes before the cake is ready to come out of the oven, prepare the whiskey syrup. Heat the salted butter and sugar on a low heat, stirring until the butter has melted. Remove from the heat and add the glass of whiskey.
10. Once the cake is ready, take the pan out of the oven and place it on a wire rack. Prick holes all over and pour the syrup onto the cake.
11. Leave the cake to cool completely before tipping onto a serving plate. Decorate with a little caster sugar.
Photography: Marion and Clementine Larvor