Whiskey Cake!!

This flavorful cake satisfies anyone who eats and I promise it is worth all the effort.I want to spread all the joy that comes with making it and having it.

Im hoping to refer to this post in future,since I adapted the original recepie from whiskey cake Plano to suit my preferences..enjoy:-)!!

To start with,

A) For the cake-

1) -soak half a cup of organic California raisins( chopped dates was used in the original recepie  ) in half +1/4th cup of boiling water and 1tsp baking soda for 15-30 minutes-blend the mixture and keep aside.

-Preheat oven to 350 degree f

2) dry ingredients first-sift together and keep aside

-1cup and 3/4th cup of all purpose flour

-1 tsp iodised salt

-1tsp baking powder

3)cream together with a paddle attachment stand mixer or hand blender or a food processor 

-1 stick of softened unsalted butter

And half a cup of granulated sugar for 3 minutes

-add in 3 eggs one at a time and blend well each time.

-scrape down the sides and add in the flour mixture half cup at a time until mixed together well.

-fold in the blended raisins to the cake mixture at this point .

4) prepare your cake pan by spraying it with non stick spray and coating the bottom of the pan with one spoon of light brown sugar.

5)pour the cake to a preheated oven and bake for 30-35 min till a fork comes out clean.let the cake cool.

6) invert the cake to a tray lined with parchment paper.keep aside.

While the cake is baking make the toffee and bourbon sauce.the sauce measurements can be doubled if you want the cake to be more soaked.

B)For the tofee sauce-

1)melt together on low heat in a saucepan 

half a stick of butter+ half a cup of brown sugar -once melted add in one cup of heavy cream and let it cook for 5 more minutes- remove from heat and add in one spoon of good bourbon and one teaspoon good vanilla essence.mix together and keep aside.

C)For the bourbon sauce-

- bring 1 cup heavy cream with 1/4th cup of light brown sugar to a simmer in a saucepan

-in a bowl whisk together 

2 egg yolks and one spoon light brown sugar till frothy.

Keep stirring and add in half of the warm cream mixture to the egg mixture and bring back all together till the whole mixture thickens and coats the back of the spoon.

-remove from heat and immediately add in 1 table spoon bourbon and 1/2 teaspoon vanilla extract.

-pour the mixture through a sieve to another bowl and keep aside.

To assemble the cake-

-poke holes in the cake with a fork when the cake is still warm and pour the toffee sauce on it.The cake will soak it all up.

-just before serving preheat oven to 500 degree f let the cake warm through for 4-5 min or till the tofee sauce starts bubbling.

-pour the bourbon sauce on to a serving plate and serve the cake on top of it.

Spiced-roasted pecans and whipped cream would be an optional good topping.( as per the original recepie)

to make the roasted pecans-

-Heat oven to 350º.

-in a bowl Mix 1 tsp water, 1/4th cup maple syrup, 1/4 th tsp kosher salt, 1/4th tsp black pepper and 1/4th tsp cayenne pepper . Pour the mixture over half a cup of halved pecans and mix until all are evenly coated.Spread the pecans out on a baking sheet covered with foil.  Bake for 12-15minutes.As soon as the pecans come out of the oven, scrape the pecans off the pan and break up pecan clumps to prevent from sticking together.  Let cool completely.

You can also serve the cake by cutting it into 12 individual pieces.This cake is sinful and luscious ..it's our family favorite ..a must try!!