Grandma's Old Fashioned Whiskey Cake Recipe - The Seasoned Mom (2023)

FAQs

Does alcohol cook out of whiskey cake? ›

Although the alcohol content of a whiskey cake decreases while you bake it, the cake remains an alcoholic product even after you remove it from the oven. This is why it's important to always ensure that you and others consume your whiskey cake responsibly, just as you would a glass of whiskey or a whiskey cocktail.

Ingredients

1 (15.25 oz) box yellow cake mix. 1 (3.4 oz) box instant vanilla pudding mix. ½ cup water. ¼ cup whiskey.

Whiskey cake, as the name describes, is commonly baked with nuts, dried fruits, and of course some good, old-fashioned whiskey (via Rabbit Hole Distillery). This dessert is also known as tipsy cake, but according to Toriavey, this boozy treat won't actually get you drunk.

The alcohol does not entirely bake out, so yes -technically, you can get drunk from eating whiskey cake, but you would have to eat quite a bit.

The longer you cook, the more alcohol cooks out, but you have to cook food for about 3 hours to fully erase all traces of alcohol. A study from the U.S. Department of Agriculture's Nutrient Data lab confirmed this and added that food baked or simmered in alcohol for 15 minutes still retains 40 percent of the alcohol.

For example, rum and bourbon give off nutty and vanilla tasting notes that work well with pie filling, cake mix and cookie dough (much like a vanilla extract). Red wine, port and brandy, on the other hand, add a sweetness that pairs nicely with glazes, chocolate cake and gingerbread.

Will this cake get me intoxicated? No. Each cake has no more than . 5% alcohol by volume, therefore, it is considered non-alcoholic.

While some recipes include the alcohol in the baking mix, if you want the real strength of booze in your baking, use it without cooking it: add alcohol some to simple syrup to soak the cake layers in or fold a little into frosting, whipped cream, or glaze for the final topping.

Nutraloaf (also known as meal loaf, prison loaf, disciplinary loaf, food loaf, lockup loaf, confinement loaf, seg loaf, grue or special management meal) is food served in prisons in the United States and in Canada to inmates who have misbehaved, for example by assaulting prison guards or fellow prisoners.

Why is it called wife cake? ›

The new pastry was found to taste better than the dim sums that were being sold in teahouses, and the chef proudly told everyone it was made by his wife, hence it was named "Wife Cake".

Elvis Presley cake is made with a simple yellow cake mix that's doctored up with pineapple chunks to make an incredibly moist cream cheese frosted cake with chopped pecans sprinkled on top. Starting with a cake mix and ending with pineapple, homemade cream cheese frosting, and pecans.

Bourbon — you can use it for more than just drinking. As a smooth, sweet, smokey beverage, bourbon has intensifying flavors to produce a truly decadent recipe, making it one of the best ingredients to add to desserts. You can master desserts with bourbon in baked goods by using a Jim Beam bourbon baking recipe guide.

Think of adding alcohol to your food as working on a curve. Too little and you won't taste it, and too much means that the alcohol will mask some of the dish's flavor.

Cake Soaks with Alcohol

Some alcohols (like rum, or whiskey) are more concentrated and intense than others (like schnapps, or Baileys Irish Cream). It's a good idea to start with a tablespoon of the alcohol per cup of simple syrup, taste, and adjust to your liking from there.

It's true that alcohol boils at a much lower temperature than water (173 degrees Fahrenheit compared with 212 degrees Fahrenheit), so in a sauce, for example, the alcohol will begin to evaporate before the water does.

Its molecules will evaporate not just when alcohol reaches its boiling point, a chilly 173 degrees Fahrenheit compared to water's 212 degree Fahrenheit boiling point, but any time it is exposed to the air. Despite its ability to dissipate, “it's impossible to cook out all of the alcohol [in a dish],” says McGee.

When a drink is set on fire, alcohol in the drink burns. As the alcohol burns off, the flavors of the other parts of the drink will condense and mix, enhancing one another. This reduction in liquid also affects the feel of the drink, which may take on a creamier texture with the loss of the liquid.

You need to cook a sauce for at least 20 to 30 seconds after adding wine to it to allow the alcohol to evaporate. Since alcohol evaporates at 172°F (78°C), any sauce or stew that is simmering or boiling is certainly hot enough to evaporate the alcohol.

Heat evaporates the alcohol faster, leaving concentrated medicine behind. Additionally, air movement, such as with a fan, can help to evaporate the alcohol faster as well.

How much alcohol should I put in a cake? ›

A concentration of about 1% ABV (alcohol by volume) is ideal for flavor enhancement, but this concentration is not always practical when adding low alcohol-concentration beverages to a cake; it would simply require the addition of too much liquid and would result in imbalance of ingredients.

It's technically possible to get drunk off boozy desserts

But it's possible that it could happen — although this is based on a few select factors. According to Insider, eating meals with alcohol in them can indeed raise your blood alcohol level the same way drinking a straight glass of liquor would.

To serve, cut cake in 9 pieces. Poke several holes in each piece, top with 2 oz. of warm toffee sauce. Place in a 500 degree oven on a pan for 4-5 minutes until toffee is bubbling and cake is warmed throughout.

What does rum cake taste like? The base of the recipe is a golden yellow cake mix made with vanilla pudding and a touch of Caribbean rum. The cake itself doesn't have a strong rum flavor at all — instead, it's just a really moist, fluffy golden Bundt cake with a rich vanilla flavor and a toasty, crunchy pecan topping.

What alcohol should you use? Strong, flavourful spirits with a high ABV are ideal for feeding fruitcakes. You can use rum, brandy or whisky for spice, or if you like citrus flavours, try an orange liqueur. Cherry brandy and amaretto will also work well if you prefer these.

Alcohol: Before baking, add booze to your cake and be sure of its longevity. Alcohol not only enhances the flavor of the cake but also help to keep it moist. Alcohol should be added in moderation.

Chemical leavening agents like baking powder and baking soda are what give your cakes their rise and, like every ingredient in your pantry, they eventually go stale. These products have an effective life of about six months. They'll still work after that, but not as well.

In terms of cake, there's never a way to completely cook the alcohol out. After 2 1/2 hours in an oven, baked goods still hold about 10 percent of the alcohol.

Does Rum Cake Contain Alcohol? Though there is rum in both the cake and sauce, a lot of it cooks off during the baking/heating process. That being said, the conventional saying that “all” of the alcohol cooks out during baking isn't completely true.

Can Jack Daniels whiskey cake get you drunk? ›

Will this cake get me intoxicated? No. Each cake has no more than . 5% alcohol by volume, therefore, it is considered non-alcoholic.

When baking with whiskey, much of the alcohol does cook out of the finished product, but the flavor remains. It's a good idea to choose a full-flavored whiskey or bourbon and avoid Canadian whiskeys, as the flavors don't hold up as well in the cooking process.

After 15 minutes, 40% of the alcohol remains, after 30 minutes 35%, and only after two and a half hours 5%. This is why it takes about three hours to eliminate all traces of alcohol.

An average rum cake has around 1/2 cup rum to bake the cake and eating two to three pieces of dry rum cake is too less to get you drunk. However, if you soak the cake in rum after baking and serve it after refrigeration, then eating too much cake can get you a little intoxicated.

It is possible to become intoxicated from consumption of an excessive amount of rum cake, and some rum cakes contain even more than five percent of certain grain alcohols, though some are made to consistently contain less than 0.5% alcohol.

When adding liquor to your baking, start with a little and work up to your taste level. Allow enough cooling time to remove the alcohol's harsh taste. You can substitute alcohol for extracts called for in recipes if you desire. In fact, this could open up a whole new world of flavors to try!

Flavoring extracts, such as vanilla or almond extract, and liquid herbal extracts could result in a positive drug test for alcohol. Foods cooked with wine should be avoided, such as cherries jubilee, baked Alaska, rum cake, burgundy chicken, and flambé dishes.

Bourbon — you can use it for more than just drinking. As a smooth, sweet, smokey beverage, bourbon has intensifying flavors to produce a truly decadent recipe, making it one of the best ingredients to add to desserts. You can master desserts with bourbon in baked goods by using a Jim Beam bourbon baking recipe guide.

Exposing your bottles to direct sunlight, heat, and temperature changes won't make your whiskey go bad overnight, but it can affect the taste of the spirit in both open and unopened bottles. Swings in temperature cause whiskey to expand and contract in volume, picking up oxygen along the way.