Southern as Hell Whiskey Cake
Start to finish: About an hour
- 1 cup (200g) cooked sweet potato or canned sweet potato purée
- 1½ cups (255g) firmly packed dark brown sugar
- 1/3 cup (75g) unsalted butter, softened, plus more for pan
- 2 eggs
- 1 teaspoon (5mL) vanilla extract
- 2¾ cups (385g) all purpose flour
- 3/4 cup (180mL) milk
- 1/3 cup (80mL) bourbon
- 1 tablespoon (15g) baking powder
- 1 teaspoon (5g) pumpkin pie spice (or cinnamon/nutmeg/allspice, or any combination of the three)
- 3/4 teaspoon (3.75g) salt
- 3 tablespoons (45g) chopped pecans
- nonstick cooking spray with flour (or melted butter + flour)
- 1 cup (200g) sugar
- 1/2 teaspoon (2.5mL) vanilla extract
- 1 teaspoon (5g) unsalted butter
- 3 tablespoons (45mL) whiskey
In a small saucepan, combine all ingredients, bring to a boil, reduce to simmer, cook about 5 minutes.
Preheat oven to 325ºF / 170ºC / Gas 3.
In a large bowl, whisk together brown sugar, butter, and eggs until very light and fluffy. Beat in sweet potato and vanilla. Add flour, milk, bourbon, baking powder, spice, salt, and mix just until combined. (You can use an electric or hand mixer, of course.)
Spray a Bundt pan, 2 round cake pans, or 11″ x 7″ (28cm x 18cm) pan with cooking spray. (If you don’t have spray with flour, grease the bottom and sides of pan with butter. Then throw in some flour and beat the pan around the edges, shaking out the excess.)
Throw ya nuts in the bottom of the cake pan. Pour in cake batter.
Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
Remove cake from oven and let cool 15 minutes before removing cake from pan(s) to cool completely on a wire rack.
- If you made the syrup, brush or dump it on top of the cake. Slice and serve.
Currently listening to:
Children of Bodom – Somebody Put Something in my Drink (Cover)
In this case…somebody put something in my cake.