We loved it and I searched for a recipe. Of course, the Lynchburg Cake Company would not part with theirs and I could find nothing that I felt came close to those wonderful boozy cakes.
And then, in Relish magazine, there was a recipe for Tennessee Whisky Cake. The recipe landed right in my lap! And so, since we were having company, what better time to try this recipe.
The Relish recipe called for a 9 inch springform but I love to serve individual desserts and so I made it in my individual bundt pans.
The Relish recipe did not call for frosting but I felt that the baby bundts looked a little naked without something and so I made a drizzle with butter, powdered sugar and whisky! Perfect! And for a topping, a shower of chopped nuts.
My guests pronounced dessert fantastic. I thought it tasted like the Lynchburg cake and I was happy.
It will be a nice dessert for Christmas for in the baby bundt pans it almost looks like miniature plum puddings.
TENNESSEE WHISKY CAKE
1/2 stick butter, room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 cup flour, sifted
1/2 t. baking powder
1/4 t. salt
1/2 t. cinnamon
1/2 t. baking soda
1/4 cup 2% milk
1/2 cup sorghum or molasses
1/4 cup Jack Daniel's
Preheat oven to 350.
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 whisky. 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.
NOTE: I used baby bundts and just watched them -- they didn't take 35 minutes.