Strawberry Whisky Cake

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Strawberry Whisky Cake

Fun Fact: There are two ways to spell whisky or whiskey. Dropping the “e” is for those not made in the United States. Although for this recipe, I used Maker’s Mark Whisky, and they are made in the Unite States. The company decide to pay homage to their Scottish roots. This why they chose to drop the “e” in the spelling of whisky.

Strawberry Whisky Cake

tips for success:

I use 2 tablespoons of butter and ¼ – ½ cup flour to grease my cake pans. Rub the inside with butter, add the flour turn until flour evenly coats pan and dump out the access. This recipe is for a bunt pan with a dark finish. If you’re bunt pan doesn’t have a dark finish increase temperature to 325 degrees bake for 1 hour 20 minutes the same time.

Strawberry Whisky Cake

Recipe Video:

Recipe:

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Strawberry Whisky Cake

Tips for success: I use 2 tablespoons of butter and ¼ - ½ cup flour to grease my cake pans. Rub the inside with butter, add the flour turn until flour evenly coats pan and dump out the access. This recipe is for a bunt pan with a dark finish. If you’re bunt pan doesn’t have a dark finish increase temperature to 325 degrees bake for 1 hour 20 minutes the same time.
Course Dessert
Cuisine American
Keyword cake
Total Time 1 hour 40 minutes
Servings 8 persons

Equipment

  • Tools:
  • Hand mixer
  • Large bowl
  • Medium bowl
  • Mesh strainer
  • Rubber spatula
  • Dry Measuring Cup
  • Dry measuring spoons
  • Liquid measuring cup

Ingredients

Strawberry Sauce:

  • 16 oz. strawberries tops removed
  • ¼ cup sugar
  • zest and juice of 1 lemon
  • ¼ teaspoon kosher salt
  • 2 sprigs rosemary
  • ½ teaspoon strawberry extract

Pound Cake:

  • 2 ½ sticks unsalted butter softened
  • 3 cups sugar
  • 6 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon strawberry extract
  • 1 oz. whiskey plus ¼ cup
  • 3 cups self-rising flour

Icing:

  • 2 cups powder sugar sifted
  • 2 tablespoons unsalted butter melted
  • 4 tablespoons milk
  • 1 teaspoon strawberry extract

Instructions

  • Preheat oven, turn on the heat to medium in a large sauce pan add strawberries, sugar, lemon zest, lemon juice, kosher salt and rosemary, bring to a boil, lower heat and cook for 5 minutes, stir in strawberry extract. Transfer sauce to a food blender and blitz on high for 1 minute. Sauce should be smooth. Then place back in pot, bring to a boil and cook for 5 minutes.
  • In a bowl mix the butter and sugar together until smooth, add the eggs 1 at a time. Add the milk, vanilla extract and whiskey. Place the flour in a mesh strainer and sift in another bowl.
  • Add the flour to cake batter 1 cup at a time. Pour half of the batter in a greased bunt pan, pour the cooled strawberry sauce in the center and with a butter knife, make a swirling design, pour in the remaining batter and place in the center rack and bake for 1 hour and 30 minutes; insert a toothpick into the center, it should come out clean when removed. Allow cake to cool for 10 minutes, then flip cake on to a plate to release the cake from the pan but do not remove the cake. Flip cake back over, poke cake with skewer and pour ¼ cup of whiskey evenly over cake. Wrap cake with plastic wrap and place in the fridge for 4 hours.
  • In a bowl add the powder sugar, butter, milk, and vanilla extract mix together until glaze forms. Pour over cooled cake.

Notes

Preheat oven to 300 degrees

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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