The Whiskey Reviewer A World of Whiskey, Poured Every Weekday
By Richard Thomas
This desert recipe is more involved than some of the past examples of whiskey-flavored sweets we have presented here at The Whiskey Reviewer, but the extra elbow grease is certainly well-rewarded. Any type of whiskey can be used, excepting strongly smoky Scotch or bourbon.
Ingredients
4 desert apples, such as Cortlands
1/3 cup whiskey
1 3/4 cups all-purpose flour
1 1/2 cups firmly packed dark brown sugar
1/2 cup granulated sugar
1 cup unsalted butter, warmed and softened
2 eggs
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Whipped cream
Preheat oven to 325 degrees, and grease a 9- x 13-inch or something similar. You may use a little of your softened butter, or vegetable shortening as a substitute. Line the bottom and sides of the pan with baking paper, and grease that as well.
Peel and dice the apples, then place them in a mixing bowl. Pour the whiskey on top.
In a separate bowl, mix together the flour, salt, cinnamon, nutmeg, and baking soda.
In a third bowl, beat together the eggs and sugar (brown and white), then add the soft butter and beat that in too. Then mix in the contents of the flour bowl, and finally mix in the apples and whiskey.
Transfer the complete cake batter from the bowl to the baking pan. Put the pan in the oven and bake for about 40 to 45 minutes. Allow to cool for 15 to 20 minutes before removing the cake from the pan by lifting the paper out, and then peel the paper bake. Slice the cake and serve with a little whipped cream on top.
