WHISKEY CAKE
This recipe come to you courtesy of Evans Farm Inn in Mclean, Virginia. I haven't actually prepared this cake, but thought I would share it with you since this Inn's restaurant is one of the places where my husband I first dated and holds very happy memories for us.
Provided by Bev I Am
Categories Dessert
Time 3h25m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Preheat oven to 250 degrees.
- Combine the sugars and cream with butter.
- Add well-beaten eggs.
- Sift flour, bakin gpoder and mace; add alternately with whiskey.
- Add nuts, blend well.
- Bake in well greased or paper-lined tube pan for 2 1/2- 3 hours.
- The cake should have a moist, crumbly texture similar to a macaroon.
- Wrap in foil and store in a cool place.
- (Do Not Freeze).
- The cake cuts easier when cold, but should be served at room temperature.
- It will keep for two weeks or longer.
- Note: For added flavor, add 1 TBS of Whiskey Sauce (See ingredients above and combine all well) to the cake one half hour before serving.
- Whipped cream is optional.
Nutrition Facts : Calories 7107, Fat 359.7, SaturatedFat 135.3, Cholesterol 1122.5, Sodium 1796, Carbohydrate 767.3, Fiber 28.1, Sugar 422.7, Protein 74.5
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