Irish Whiskey Cake

Wow your guests and serve this boozy Irish Whiskey Cake on St. Patrick's Day. A simple vanilla sour cream bundt cake brushed with an Irish Whiskey glaze. Serve with whipped cream or vanilla ice cream and extra glaze. This recipe yields 12 to 16 servings.

Course Desserts & Sweet Treats

Cuisine Irish-American

Keyword baking, bundt cake, cake, dessert, fromscratch, Irish, St. Patrick's Day, whiskey, whiskey glaze

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 395

Author Laurie McNamara

Equipment

Ingredients

FOR THE CAKE:

2 tablespoons unsalted butter
2 cups unbleached all-purpose flour plus more for pan
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup softened unsalted butter
1 cup dark brown sugar
1 cup granulated sugar
1/2 cup full fat sour cream
3 large eggs
2 teaspoons vanilla extract
1 cup walnuts or pecans, chopped

FOR THE GLAZE:

1/2 cup light brown sugar
1/2 cup Irish whiskey
3 tablespoons orange juice freshly squeezed about 1 large orange
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 325℉ (or 160℃).
Brush the inside of a 12-cup bundt pan with some of the melted butter (leaving the remaining in the pan for the glaze). Lightly add a little flour ot the bundt pan, tapping out the excess flour. Set aside.
In a mixing bowl, measure and add the flour, baking soda and kosher salt. Whisk to combine and set this off to the side as well.
In the bowl of your stand mixer, fitted with the paddle attachment, add 1 cup (2 sticks) softened unsalted butter. Mix for medium-low speed for 4 minutes until creamy and pale yellow in color.
To the butter add the granulated sugar and dark brown sugar. Continue mixing for 2 more minutes. This should be fluffy like.
Add in the sour cream. Mix until combined.
Crack in each egg, mixing well after each one. Add the vanilla in with the last egg.
Lastly, gradually add in the dry ingredients. Stop mixing once incorporated.
Spoon the batter into the prepared bundt pan. With the back of the spatula, spread the cake evenly and top with the chopped nuts.
Bake on the middle rack in your preheated 325° oven for 45 to 50 minutes or until a tester comes out with only a few crumbs attached.
Once baked, invert the cake onto a wire cooling rack (I set it into a rimmed pan) and allow to cool 1 hour.
When the cake has cooled, make the glaze by combining light brown sugar, Irish whiskey, freshly squeezed orange juice, vanilla in with the saucepan with the remaining butter from earlier. Heat over medium-low, stirring until the sugar has completely dissolved.
Brush generously all over the cake.
Slice and serve with whipped cream and an extra drizzle of the whisky syrup.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition