I like to make a dessert for my Sunday family dinners. I am particularly fond of those single layer cakes with no frosting or just lightly sprinkled with powdered sugar or served with a dollop of whipped cream. I found and prepared a special one (Relish Magazine) a couple weeks ago that some of you might like. The play of the molasses and whiskey together lent a deep, complex, rich flavor to what would otherwise taste like a standard spice cake. Yum!
Tennessee Whiskey Cake
1/2 C (1 stick) butter, room temperature
1/2 C packed dark brown sugar
1/2 C granulated sugar
3 eggs
1 C all-purpose flour, sifted
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 C 2% reduced-fat milk
1/2 C sorghum or molasses
1/4 C Tennessee whiskey, such as Jack Daniel's
Preheat oven to 350F. Beat Butter using a mixer at medium speed; gradually add sugars and beat until creamy. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl.
Combine flour, baking powder, salt, cinnamon and baking soda. Add to egg mixture alternately with milk, beginning and ending with dry ingredients. Stop mixer and add sorghum. Restart mixer and slowly add whiskey. Mix until smooth, about 30 seconds. (Batter will be thin.)
Pour into a greased 9-inch springform pan. Bake 35 to 40 minutes, until a wooden pick inserted in the center comes out clean. Serve warm,
