it remains to be seen, simple cake plus soft cream plus fruit is my favorite comfort.
you can most certainly detect the whiskey in this cake. but if you are not a whiskey-lover you will still like it.
unless if you are a whiskey hater as well as a cake hater.
and if you're a cake hater....sorry, but..what the fuck are you doing here?
teehee. i'm just kidding, i'm not mean !
Kentucky Whiskey Cake
adapted from bluebird blog
4 oz (1 stick) unsalted butter, room temperature
1/2 cup brown sugar, packed
1/2 cup white sugar
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 cup milk
1/2 cup molasses
1/4 cup Kentucky whiskey (Bulleit Rye)
preheat oven to 350. beat butter in the bowl of a stand mixer or with beaters. add sugars and beat until it's nice and creamed. add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. in another bowl, combine flour, baking powder, salt, cinnamon, and baking soda and whisk well. add to the wet mixture alternating with the milk, beginning and ending with flour mixture. stop mixture and add the molasses. restart mixer and slowly add whiskey. mix until smooth about 30 seconds. pour into a greased 8 or 9 inch pan lined with parchment paper. bake 35-40 minutes.
serve with whatever your heart desires
i paired it with softly whipped cream and bananas.
it'd be nice with caramel. it'd be awesome with vanilla bean pecan ice cream.