Whisky-Business



This may seem to be an odd name for a page. The pun //is// intended. Not as a reference to a very popular Tom Cruise movie from 1983. Rather mixing the whisk you would use to make cake mix and the whisky that can be added to make a delightful treat. Alcohol is used in many dishes around the world and serves to add distinct flavours that would please anyone's palette. Below I have found an excellent recipe for a whisky cake using all Canadian Club whisky by used donnacooks! on the website recipezaar.com. To see the nutrional facts, click on the link at the bottom with the source links.

=Canadian Whisky Cake=

SERVES 8 -12

Cake

 * 1 (18 ounce) box
 * 1 (3 1/2 ounce) package [|instant vanilla pudding]
 * 4 [|eggs]
 * 1 cup [|milk]
 * 1/3 cup
 * 1/2 cup
 * 1 cup chopped [|pecans]

Glaze

 * 1/2 cup [|butter]
 * 3/4 cup [|sugar]
 * 1/2 cup

Directions

 * 1) =====Cake.=====
 * 2) =====mix all cake ingredients together and bake in a greased and floured bundt or 8 inch springform pan for 1 hour at 350 degrees.=====
 * 3) =====Glaze.=====
 * 4) =====Melt butter, sugar and whiskey together. Simmer slowly for 2-3 minutes. Pour 2/3rds. of glaze on top of cake right out of the oven(I poke holes in it with a skewer first. Wait 25 minutes, remove from pan, pour remaining glaze over cake.=====



//(Recipe and Picture Source: donnacooks!, http://www.recipezaar.com/Whiskey-Cake-276985 )//

The sweet treats don't stop here. For all those who love chocolate, you can add it to a whisky cake to make a delectable cake. By using Irish whisky you won't even need the luck of the charms to impress anyone who tastes this cake. Here is another recipe for Bittersweet Chocolate Irish Whisky Cake. That is the great thing about food, you can be as creative as you wish. If you have any good ideas for making food with whisky, whisk away and try it out! The greatest discoveries were accidents so don't be afraid to try and experiment with your whisky cuisine!

=Bittersweet Chocolate Irish Whiskey Cake=

Makes 8 to 10 servings

Ingredients

 * 1/2 cup plus 2 tablespoons Irish whiskey
 * 6 ounces bittersweet (70% cocoa) chocolate (such as Scharffen Berger or Lindt), chopped
 * 2 teaspoons instant espresso powder dissolved in 6 tablespoons hot water
 * 1/3 cup blanched almonds (about 2 ounces), lightly toasted
 * 6 tablespoons all purpose flour, divided
 * 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
 * 7 tablespoons [|vanilla sugar], divided
 * 3 large eggs, separated
 * Pinch of fine sea salt
 * 2 ounces semisweet chocolate, chopped

Directions
Position rack in center of oven and preheat to 350°F. Butter and flour 8-inch-diameter springform pan. Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes. Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl. Place bowl over saucepan of simmering water; stir until mixture is smooth. Remove bowl from over water. Finely grind almonds with 2 tablespoons flour in processor. Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy. Beat in egg yolks 1 at a time, then sea salt. Fold in chocolate mixture, then ground almond mixture. Using clean dry beaters, beat egg whites in another bowl until soft peaks form. Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form. Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack 30 minutes. Remove pan sides and cool cake completely. Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl. Place bowl over saucepan of simmering water and stir until smooth. Remove bowl from over water. Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next. Place bowl over larger bowl of ice water. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute. Spread icing over top and sides of cake. DO AHEAD //Can be made 8 hours ahead. Cover with cake dome and let stand at room temperature.//

//(Recipe and Picture Source: Tamasin Day Lewis, http://www.epicurious.com/recipes/food/views/Bittersweet-Chocolate-Irish-Whiskey-Cake-238254 )//



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