This rich and flavorful cake is infused with the warmth and spice of Jackson McCrea Rye, making it the perfect dessert for whiskey lovers. It's a confectionary rebellion!
Ingredients:
For the Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup Jackson McCrea whiskey
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts (optional)
For the Whiskey Glaze:
1/2 cup unsalted butter
1/4 cup water
1 cup granulated sugar
1/2 cup Jackson McCrea whiskey
Instructions:
For the Cake:
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
Stir in the whiskey and vanilla extract until well combined.
If using, fold in the chopped nuts.
Pour the batter into the prepared bundt pan and smooth the top.
Bake in the preheated oven for approximately 60-70 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.
For the Whiskey Glaze:
In a saucepan, melt the butter over medium heat.
Add the water and sugar, stirring until the sugar is dissolved.
Remove the pan from heat and stir in the whiskey.
Pierce the cooled cake with a toothpick or fork, creating small holes for the glaze to penetrate.
Pour the whiskey glaze evenly over the cake, allowing it to soak in.
Let the cake sit for a while to absorb the glaze before serving.
Slice and enjoy this delicious and moist Jackson McCrea Whiskey Bliss Cake! The flavors will continue to develop, making it even better the next day.
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