I have done this recipe several times over the years trying it with Kahlua, Grand Marnier and Amaretto for different versions. My favorite is the Kahlua with a chocolate coffee drizzle, but the very close second is a Grand Marnier with a lemon drizzle made with Limoncello... for a citrus explosion, it is fabulous! 😛
We make a spiced one in our house with candied ginger and chopped apple. The ginger is chopped and soaked with the first amount of whiskey then added to the batter along with the chopped apples. It’s a great cake.
I just made this recipe using Jack Daniels Honey Whiskey and added a few tablespoons of honey to the glaze. Super yummy! Can't wait to try it with other favorite liqours like amaretto, rum, apple brandy. Cheers to easy recipes and a fabulous holiday!
I've been baking for 40 years and I've never used a bundt pan, I'm intimidated by them. Still, I'm always impressed when I see results like yours. Gorgeous.
Don't be intimidated, I'm 60 & a Bunt cake was the very 1st cake I made as a child... its easier than a layer cake & pound cakes baked in a bunt pan comes out great. Wilton makes absolutely beautiful ones with elaborate designs instead of the basic ridges (for when you master it).
Get a can or two of Baker's Joy spray or something similar and you'll be fine; Bundt cakes really aren't bad at all as long as you take the care to keep them from sticking to the pan.
Glen. Next bunt cake you do you should try using sugar over flour. My wife did the last bunt cake she did. It came out great and had almost a sugar crunch. Was very good and would be worth your time.
As a kid our family/extended family would faithfully purchase all of our birthday cakes from an Italian bakery in Streetsville, Mississauga, Ontario. The cake was always soaked with rum. As were their rum balls at Christmas. Awesome video Glen! Definitely a must make!😎👍👍🎉
There is a terrific Bailey’s bundt with an opaque glaze that I think was a NYT recipe. Kahlua or Baileys or the liquors you mentioned would be great for those of us who find the taste of hard liquor too hard to swallow.
Whiskey Butter Cake... I'm anticipating a variant of the Bacardi Rum Cake, to which I always add nuts, and glaze with an extra sweet boozy glaze. Always a favorite. ... ooooo Tequila? Yes, please, with lime zest and juice.
I thought this cake looked familiar. I remember having this cake when I was between 5 and 8 the first time. Back then we had it with rum and walnuts instead of whisky.
Just made one of these with a bottle of Glendalough from Ireland. Turned out pretty good, but needed about ounce more whiskey in the glaze to make it pourable. The cake itself is super buttery and moist, and the whiskey flavour is subtle and different but very good.
That's almost exactly the recipe that I use for Rum Cake except for the butter milk and brown sugar in the glaze. I may try the butter milk and see what that does. If I were using citrus extract, I would add a tablespoon of matching zest to the batter just to freshen up the flavor.
I would like to let you know I watched your video as I was looking for an Irish whiskey cake recipe and I made it and it came out perfect thank you so much. One variation that I made is I used brown butter. the flavors were just absolutely amazing
This looks so good… and I’d eat any one of those flavor suggestions!!! But I’m just fine with whiskey too… rum is my go to alcohol for baking… I might even put some coconut, brown sugar and butter in the pan before I poured the batter in sk when inverted it was on top!!! I appreciate simple recipes… you can always add fancy touches to them!!!
I made this and I used Larceny bourbon. It turned out great..only issue I had was that the glaze had undissolved sugar in it...I guess I didnt cook it long enough to let the sugar dissolve...but it didnt affect the flavor. I will definitely make again..and try different flavors.
I’ve got a Bundt cake in the oven as it was threatened to be thrown away as we’ve never used it. Wish I’d seen that little tip about the spin before it went in. I’m never too hot on presentation with cakes though as long as they taste good I’m happy
I have just made this and it is verrry nice! Thank you Glen! 😃 🙏💝 I am wondering if anyone has tested this recipe using one of those vicious cinnamon spirits, ie, Fireball? I would be interested to know what it is like! 😁XXX
Hi Glen. This looks really good and I'm going to give it a shot with amaretto. It would be good if in future you could also add some weight based measurements to your recipes. Measuring butter by the ml is not something I've seen before and cutting from a block into a cup isn't easy. Thank you.
When I was a kid, my mother taught me to make a lemon cake with a very similar recipe, only it called for 1/4 cup of lemon juice instead of whisky. I look forward to trying this with whisky (I'm partial to single malts and bourbons). I bet it'd also be great with rum or brandy. If using tequila, I'd want to add some lime juice.
While I don't have a problem using alcohol in my cooking, I usually don't because I have friends who are recovering alcoholics. I'm so glad you mentioned using other extracts and the amounts to use. One other thing, I kept hoping you'd started out your recipe with the flowing narration, "Today we're going to be making a butter cake and so we'll start with shortening ..." (or lard, etc.) Because I think you're someone who could have fun with his viewers. 😁
You'll want to specifically look for a non-alcoholic extract. Your standard pure vanilla extract is about 35% or 70 proof. Or you could cook the syrup a bit longer so the alcohol evaporates out.
My brother just gave up drinking because his glucose numbers were high. I was beneficiary but I will never consume all the whiskey. I’ll make this tomorrow!
Is it just me or is the audio cutting in and out on this video? Also I think Glen boo booed because I saw there is another video released at the same time. Cake looks nice.
Audio was fine for me, but that has happened to me on some YT videos. If you click out of the video completely & click back on it clears it up for me... Try it.
I noticed that when he was adding what I assumed was vanilla in the glaze. It sounded like he edited out a mistake but forgot to dub in the correction. I replayed it several times with no luck. Fortunately, he includes a written recipe in the notes.
Ooooooo how about Grand Marnier (orange liqueur), or Malibu (coconut rum) or Midori (melon liqueur), or lemoncello ? mmmmmmmmm the possibilities are endless. Good cake!
Midori that sounds, adventurous. I’d be curious what colour it ends up being. Then again I was thinking it might be worth trying blue curaçao, which ought to turn the cake a nice green.
I was thinking of making a coffee based one, with Kahlua, but fear it may make the cake too sweet? Would you reduce the amount of sugar called for? I'll make a bourbon one this afternoon!!!
I probably would cut the bottom of the bundt cake off to open the tender cake texture to the sauce. With these kinds of drunken cakes, it's all about the sauce.
fortunately for me... or unfortunately.. I have always liked bourbon... even as a small child.. maybe because my parents rubbed it on my gums when I was teething.. lol I feel a peach bourbon would be wonderful topped with fresh peaches
I was just going to post that too! My mother would soak cotton balls with whiskey for when we had toothaches. As a child, I loved that taste and still do.
I’d love to hackle people cackles and use a Pappy Van Winkle in it. Just to see people faces when I said that I used $750 of bourbon in what they’re eating would be priceless.
Nooo! Hackling your guests would be very painful for them!!! 😉 (A hackle is a sharp-toothed tool used to "comb" flax to remove remaining bits of chaff and make it a smooth fiber that can be spun into thread or yarn.)
Hey Glen, can you please transfer the recipe to gramms? Like it was awhile ago? Because messuruing dry ingredients with ml not in gramms is just the same as in cups. Are the loose or lightly, middle or full packed with heaping or without. As I only use cups randomly, I normally using a scale. Or can you help me with how to use cups proberly..
No - the cake relies on the acid and the flavour from fermented buttermilk. You can replace it with ½ milk and ½ yogourt, or ½ milk and ½ sour cream, or Kefir.
"If you don't want to use alcohol, use extract." Which is 85% to 90% alcohol. I know, there is a big difference between 1/4 cup of whiskey and 1 tsp of lemon extract, but it still amuses me.
Yep. I still remember folks with a drinking problem buying little bottles of vanilla extract from my father's corner grocery store because it was all they could afford.
I love that Glen always licks the spoon/scraper when he fixes cakes and brownies ❤
I was thinking along the lines of a liqueur like Grand Marnier, Framboise, Limoncello, Kahlua, Amaretto, Frangelico... Oh, the possibilities 😋
Amaretto was the first that came to my mind.
I have done this recipe several times over the years trying it with Kahlua, Grand Marnier and Amaretto for different versions. My favorite is the Kahlua with a chocolate coffee drizzle, but the very close second is a Grand Marnier with a lemon drizzle made with Limoncello... for a citrus explosion, it is fabulous! 😛
I bet it would also be great with calvados. Who doesn't like a bit of apple brandy?
That's... that's just genius! And a thinly sliced apple in the batter.
with just a simple brown sugar/butter glaze that would be absolutely delicious.
We make a spiced one in our house with candied ginger and chopped apple. The ginger is chopped and soaked with the first amount of whiskey then added to the batter along with the chopped apples. It’s a great cake.
Ooh, two cakes today? I hope that you have a vacation as amazing as these recipes!
Hope you and Julie enjoy your holiday!
I just made this recipe using Jack Daniels Honey Whiskey and added a few tablespoons of honey to the glaze. Super yummy! Can't wait to try it with other favorite liqours like amaretto, rum, apple brandy. Cheers to easy recipes and a fabulous holiday!
I've been baking for 40 years and I've never used a bundt pan, I'm intimidated by them. Still, I'm always impressed when I see results like yours. Gorgeous.
Don't be intimidated, I'm 60 & a Bunt cake was the very 1st cake I made as a child... its easier than a layer cake & pound cakes baked in a bunt pan comes out great. Wilton makes absolutely beautiful ones with elaborate designs instead of the basic ridges (for when you master it).
Get a can or two of Baker's Joy spray or something similar and you'll be fine; Bundt cakes really aren't bad at all as long as you take the care to keep them from sticking to the pan.
Try it! They're really easy to use. I've been using my family's Bundt pan for at least fifteen years.
@@marymaryquitecontrary9765 Thank you for the encouragement and the suggestion, if I do give it a go, I'll have to buy one.
@@ApprenticeWriter Thank you for the advice, that is most definitely my biggest concern.
Glen. Next bunt cake you do you should try using sugar over flour. My wife did the last bunt cake she did. It came out great and had almost a sugar crunch. Was very good and would be worth your time.
My wife likes Old Fashioneds for a drink, so I’m thinking add some orange and some cherry to make it an Old Fashioned Cake!
You can also use juice in place of the alcohol. You don't necessarily need to use another extract. Lemon butter cake sounds delicious! 🤗
I was wondering about that! Thank you for mentioning it!
As a kid our family/extended family would faithfully purchase all of our birthday cakes from an Italian bakery in Streetsville, Mississauga, Ontario. The cake was always soaked with rum. As were their rum balls at Christmas. Awesome video Glen! Definitely a must make!😎👍👍🎉
I think using something like Chambord or Frangelico served with a berry compote and whipped cream would be fantastic.
Totally where my mind went too. Grand Marnier, Framboise, Limoncello, Kahlua... Oh, the possibilities 😋
I thought I might use citrus essential oil, sparingly. It’s much stronger than extracts!
There is a terrific Bailey’s bundt with an opaque glaze that I think was a NYT recipe. Kahlua or Baileys or the liquors you mentioned would be great for those of us who find the taste of hard liquor too hard to swallow.
I had a similar thought. Actually thought St. Germain (elderflower liqueur) paired with a strawberry glaze would be really good.
@@marymaryquitecontrary9765 That reminds me, I found a really nice recipe by Donal Skehan for an almond-polenta limoncello cake.
Whiskey Butter Cake... I'm anticipating a variant of the Bacardi Rum Cake, to which I always add nuts, and glaze with an extra sweet boozy glaze. Always a favorite.
...
ooooo Tequila? Yes, please, with lime zest and juice.
I thought this cake looked familiar. I remember having this cake when I was between 5 and 8 the first time. Back then we had it with rum and walnuts instead of whisky.
That cake looks delicious! 😋 I would love to have a slice or two.
Amazing..would love to hear more about a whiskey party/dinner
Wow that cake looks so delicious, going to try that one 😊
Looks pretty good, Glen.
This looks fantastic. I definitely want some
Amaretto! ❤
I made this recipe this weekend and subconsciously subbed cream for buttermilk. Super good still, I'll be making this one again!
Just made one of these with a bottle of Glendalough from Ireland. Turned out pretty good, but needed about ounce more whiskey in the glaze to make it pourable. The cake itself is super buttery and moist, and the whiskey flavour is subtle and different but very good.
Sounds delicious
That's almost exactly the recipe that I use for Rum Cake except for the butter milk and brown sugar in the glaze. I may try the butter milk and see what that does. If I were using citrus extract, I would add a tablespoon of matching zest to the batter just to freshen up the flavor.
I would like to let you know I watched your video as I was looking for an Irish whiskey cake recipe and I made it and it came out perfect thank you so much. One variation that I made is I used brown butter. the flavors were just absolutely amazing
I made this cake and it was delicious! It is my new favorite cake. I used Whisky in the cake and sauce. Yummy!!!!
This looks so good… and I’d eat any one of those flavor suggestions!!! But I’m just fine with whiskey too… rum is my go to alcohol for baking… I might even put some coconut, brown sugar and butter in the pan before I poured the batter in sk when inverted it was on top!!! I appreciate simple recipes… you can always add fancy touches to them!!!
2 in one day! So so happy.
Looks great
I made this and I used Larceny bourbon. It turned out great..only issue I had was that the glaze had undissolved sugar in it...I guess I didnt cook it long enough to let the sugar dissolve...but it didnt affect the flavor. I will definitely make again..and try different flavors.
A dollop of an ice cream would take this cake to another level.
Hagan Das (sp?) Rum Raisin. Oh yeah.
Or a whisky crème anglaise. 🤤
There was something so comical about the spatula falling at 0:24
Dude, there's no need to shoot loads of videos just to take a vacation. We'll all still watch after you return from a few weeks silence :)
I’ve got a Bundt cake in the oven as it was threatened to be thrown away as we’ve never used it. Wish I’d seen that little tip about the spin before it went in. I’m never too hot on presentation with cakes though as long as they taste good I’m happy
I have just made this and it is verrry nice! Thank you Glen! 😃 🙏💝
I am wondering if anyone has tested this recipe using one of those vicious cinnamon spirits, ie, Fireball? I would be interested to know what it is like! 😁XXX
I've made a similar tequila cake with lime glaze. It was delicious!
Hi Glen. This looks really good and I'm going to give it a shot with amaretto. It would be good if in future you could also add some weight based measurements to your recipes. Measuring butter by the ml is not something I've seen before and cutting from a block into a cup isn't easy. Thank you.
ml and grams are equal to one another 1 to 1, so for something like butter you should be fine to just convert the measurement
When I was a kid, my mother taught me to make a lemon cake with a very similar recipe, only it called for 1/4 cup of lemon juice instead of whisky. I look forward to trying this with whisky (I'm partial to single malts and bourbons). I bet it'd also be great with rum or brandy. If using tequila, I'd want to add some lime juice.
While I don't have a problem using alcohol in my cooking, I usually don't because I have friends who are recovering alcoholics. I'm so glad you mentioned using other extracts and the amounts to use.
One other thing, I kept hoping you'd started out your recipe with the flowing narration, "Today we're going to be making a butter cake and so we'll start with shortening ..." (or lard, etc.) Because I think you're someone who could have fun with his viewers. 😁
You'll want to specifically look for a non-alcoholic extract. Your standard pure vanilla extract is about 35% or 70 proof. Or you could cook the syrup a bit longer so the alcohol evaporates out.
sounds like a cake my granny and mom used to make - being from the South it was called Hootin' Holler Whiskey Cake
I make an apricot brandy pond cake. The recipe is very similar. It also uses a bit of almond extract. 1/4 to 1/2 tsp.
Yum. Thanks.
Or Amaretto or Grand Marnier 🤤
Enjoy your holiday!
Bet this would be delicious with limoncello
My brother just gave up drinking because his glucose numbers were high. I was beneficiary but I will never consume all the whiskey. I’ll make this tomorrow!
This is very similar to the Famous Tortuga Rum Cakes. Yum Yum
Noticing your audio is cutting out intermittently throughout this video Glen. Hope your microphone is going well.
The microphone is also on summer holiday with one foot out the door 😎
Glad your having a Summer Vacation, I see C-FMVU landing in Warren OH on flight aware as I'm watching this video
I am sure that Amaretto and some almond extract in additon to the vanilla would be delightful.
A whiskey dinner sounds great
My grandfather use to have a whiskey dinner, though he’d usually pair whiskey with whiskey
more options: amaretto, kaluha, frangelico, one of the chocolate flavour liqueurs..and maybe cut some sugar?
Yes, I was thinking a a kahlua version, but wondered about reducing the sugar....
That's sounds incredible as I stare at the Kahlua bottle!
My sister in law's sister makes a similar cake with sherry, that's delicious!
Amaretto is my go to baking booze
This looks like a great cake.. but What other pans can I use apart from bunt and can I use self raising 4:58 in place of all purpose flour
Is it just me or is the audio cutting in and out on this video?
Also I think Glen boo booed because I saw there is another video released at the same time.
Cake looks nice.
Audio was fine for me, but that has happened to me on some YT videos. If you click out of the video completely & click back on it clears it up for me... Try it.
I noticed that when he was adding what I assumed was vanilla in the glaze. It sounded like he edited out a mistake but forgot to dub in the correction. I replayed it several times with no luck. Fortunately, he includes a written recipe in the notes.
It's dipping in and out for me too
Hi, do you have an alternative for an elixir that you used?
Can we get a behind the scenes vid of where you got your tan Glen? Mucho Suave! Asking for a friend…..
Can you tell us more about whiskey dinners?
Ooooooo how about Grand Marnier (orange liqueur), or Malibu (coconut rum) or Midori (melon liqueur), or lemoncello ? mmmmmmmmm the possibilities are endless. Good cake!
Midori that sounds, adventurous. I’d be curious what colour it ends up being. Then again I was thinking it might be worth trying blue curaçao, which ought to turn the cake a nice green.
I think I might try this with Forty Creek Copper Bold.
I was thinking of making a coffee based one, with Kahlua, but fear it may make the cake too sweet? Would you reduce the amount of sugar called for? I'll make a bourbon one this afternoon!!!
Kahlua May very well be too sweet. Mr Black Coffee liqueur would be better.
Maybe mix cream or half and half as part of the Kahlua measurement and perhaps a bit of instant coffee in the flour.
I have a bottle of butterscotch flavored liquor that will be perfect for this!
I think that would be incredible if you used an old style dunder rum
the possibilities...i'll just mention Tuaca for the liquor ..
Alright well now I’m curious what got bleeped out at 1:00 !
We get 2. Cool.
I would totally sub out the alcohol or Orange juice!
I probably would cut the bottom of the bundt cake off to open the tender cake texture to the sauce. With these kinds of drunken cakes, it's all about the sauce.
Glen could you use a chocolate liqueur in this cake?
Amaretto would be so awesome
Do you think this would hold up as an "up side down" cake? It would have sauce on both ends if it would.
This would be fantastic with Select Club Pecan Praline Whiskey
When you said whiskey cake I thought if Fireball or Toasted Almond Black Velvet.
0:27 the butter spatula commites suicide
Chopped pecans! I have a spare jar of nutter pecan moonshine....
Did you dub the word holiday in at the start or was it audio issues?
fortunately for me... or unfortunately.. I have always liked bourbon... even as a small child.. maybe because my parents rubbed it on my gums when I was teething.. lol
I feel a peach bourbon would be wonderful topped with fresh peaches
I was just going to post that too! My mother would soak cotton balls with whiskey for when we had toothaches. As a child, I loved that taste and still do.
I’d love to hackle people cackles and use a Pappy Van Winkle in it. Just to see people faces when I said that I used $750 of bourbon in what they’re eating would be priceless.
Nooo! Hackling your guests would be very painful for them!!! 😉 (A hackle is a sharp-toothed tool used to "comb" flax to remove remaining bits of chaff and make it a smooth fiber that can be spun into thread or yarn.)
Lime Vodka !!!
Hey Glen, can you please transfer the recipe to gramms? Like it was awhile ago? Because messuruing dry ingredients with ml not in gramms is just the same as in cups. Are the loose or lightly, middle or full packed with heaping or without. As I only use cups randomly, I normally using a scale. Or can you help me with how to use cups proberly..
Canada measures in Volume (mL or Metric cups) that's what I'm comfortable with.
@@GlenAndFriendsCooking i understand that thats why I ask how to pack the cups. Is for example the flour lightly or heavy packed in the cup?
Lightly packed , not really packed at all.
I think that I'll skip the cake part and just drink the whisky... 😁
😂 0:27 bye bye spatula!!!
can i replace the buttermilk with water?
No - the cake relies on the acid and the flavour from fermented buttermilk. You can replace it with ½ milk and ½ yogourt, or ½ milk and ½ sour cream, or Kefir.
Dead Man’s Fingers Spiced Rum
🍰
Maybe some orange zest?
Wonder if Madeira would work?
❤
2 videos at once Glen?!? Methinks he misclicked.
!ALGORITHM!
Brandy?
Till next time friends.
Flambé the liquor to burn out (most) the alcool before using. ( for those who want to )
Fun fact: Most extracts are just grain alcohol with whatever flavoring added.
Remember kids, if you use extract you're putting just as much alcohol in as if you'd used whiskey.
This looks like it would be Devine with rum.
Kahlua?
"If you don't want to use alcohol, use extract." Which is 85% to 90% alcohol.
I know, there is a big difference between 1/4 cup of whiskey and 1 tsp of lemon extract, but it still amuses me.
Yep. I still remember folks with a drinking problem buying little bottles of vanilla extract from my father's corner grocery store because it was all they could afford.