i've been taking some time for myself recently, which you have probably noticed with my lack of posting here over the past few weeks. sometimes you just need a little time away to concentrate on you and the ones you love. you know, the important stuff. i spent every minute that i could with my big kids before they left and then some friends came into town to stay with us for a few days. it was a nice breath of fresh air to see some much loved, familiar faces from texas. this summer is just beginning and we are figuring out what we want to do with the next two months of being a family of four. we have a couple of trips planned right now, which we are excited about.
what better way to neglect an inbox full of unread emails and a giant pile of laundry than with cake. a simple, sweet, good for the soul piece of cake. this particular cake is a whiskey cake, which is funny because i don't really care for whiskey, but boy was this cake good. probably my favorite cake to date. i highly suggest it.
tennessee whiskey cake
you will need:
1/2 cup butter (1 stick), room temperature
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 cup all-purpose flour, sifted
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 cup milk
1/2 cup sorghum or molasses
1/4 cup Tennessee whiskey, such as Jack Daniel's or George Dickel
*i did not have tennessee whiskey on hand and used bulleit rye which is from kentucky, so i guess technically i made a kentucky whiskey cake.
preheat oven to 350 degrees. 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 8- or 9-inch springform pan. (we used a parchment lined angel food baking pan.) bake 35 to 40 minutes, until a wooden pick inserted in the center comes out clean.
original recipe found here.