This is truly a delicious cake, made either with true Tennessee Whiskey, such as Jack Daniels, or by using the non alcohol substitute noted below. Either way, the alcohol will evaporate from the whiskey during baking, but leave a light hint of the whiskey’s sweet flavor when done.
This makes a wonder holiday cake, especially Christmas and New Years! A great replacement for age old Fruit Cake! Enjoy!
Tennessee Whiskey Cake
NOTE: 3 tablespoons water and 2 teaspoons vanilla extract can be substituted for the whiskey if you prefer.
1/2 cup (1 stick) butter, 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 2% reduced-fat milk
1/2 cup sorghum or molasses
1/4 cup Jack Daniels
1. Preheat oven to 350F.
2. 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.
3. 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).
4. Pour into a greased 9-inch springform pan. Baker 35 – 40 minutes, until a wooden pick inserted in the center comes out clean. Serve warm with Sorghum Frozen Yogurt (see recipe below for). Serves 8.
Per serving: 320 calories, 14g fat, 110mg chol., 6g prot., 43g carbs., 1g fiber, 260mg sodium.
Sorghum Frozen Yogurt
4 cups plain low-fat yogurt
1/2 cup packed brown sugar
1/2 cup sorghum
1 teaspoon vanilla
1. Combine all ingredients in a large bowl. Pour mixture into the canister of an ice cream maker. Freeze according to manufacturer’s instructions. Makes about 5 cups.
Per 1/2 cup serving: 130 calories, 1.5g fat, 5mg chol., 7g prot., 25g carbs., 1g fiber, 75mg sodium.