Whiskey And Honey Cake

Sunday, January 24, 2016

whiskey and honey cake

This bundt cake is quintessentially Scottish with the addition of whiskey and honey. I'll be serving this cake at my Burns Dinner heaped with whiskey infused whipping cream.

I found the batter too runny therefore I added a 1/4 cup of spelt flour. 

Honey and Whiskey Cake adapted from Smitten Kitchen

3 1/2 cups all-purpose flour
1/4 cup spelt flour
1 tsp baking powder
1 tsp baking soda
1/4 salt
4 tsp ground cinnamon
1/2 tsp ground cloves
1/2 ground allspice
1 cup vegetable oil
3/4 cup honey
1 1/2 cups white sugar
1/2 cup brown sugar
3 eggs at room temperature
1 tsp vanilla extract
1 cup strong black tea (warm)
1/2 cup orange juice
1/4 whiskey
1/2 sliced almonds

Preheat oven to 350 degrees. Grease a 10-inch bundt or tube pan.

In a bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, cloves and allspice.
Add the oil, honey, sugars, eggs, vanilla, orange juice and whiskey. Mix thoroughly together.

If the batter doesn't seem thick enough then add a touch more flour. Spoon batter into bundt pan and sprinkle almonds over top. Place on cookie sheet in the oven. I added foil on top during the last 20 minutes of baking as to not burn the crust. Bake between 60 - 75 minutes or until a wooden skewer comes out clean at the center of the cake.

Cool completely in the pan. Run a sharp knife around the outside and inside rim of the bundt pan and gently tip out. Place a plate on the bottom of the cake and flip over. Top with whipped cream.


Saturday, January 23, 2016

A few years ago I entered into a shortbread contest. The cookies I submitted were chalky and dry and far from blue-ribbon shortbread, but with Robbie Burn's Day just days away I thought I would try again. I was looking for buttery, rich cookies that would erase my memory of the dry crumble I nervously entered into the contest. My post-contest apprehension at making shortbread again was relieved with this recipe. It is exactly the shortbread I wished I had entered years ago.

Shortbread Cookies adapted from Barefoot Contessa

3/4 pound unsalted butter
1 cup sugar (plus extra for sprinkling)
1 tsp vanilla extract
3 1/2 cups flour
1/4 salt

Preheat over the 350 degrees F. 
In a large bowl, mix together the butter and sugar with an electric whisk until light and fluffy. Add the vanilla and mix to combine.
In a separate bowl, combine the flour and salt and slowly add to the butter and sugar mixture. Mix on low until dough comes together. 
Remove dough and tip onto a lightly flour surface. Flatten into a disk shape and wrap in plastic wrap. Chill for 30 minutes. 

Roll out the dough 1/2 thick and cut out. I used various circular cutters. If you find the dough is cracking then wait until the dough has warmed up a touch. Place on cookie sheet and poke a few holes with a fork and sprinkle with sugar. Bake for 20 - 25 minutes until slightly golden brown. 

This dough freezes exceptionally well. Up to one month wrapped in plastic wrap and inside an air-tight container.