Wednesday, October 8, 2014

Tipsy Cranberry and Almond Whiskey Cake

Somehow people associate cake with kids...I don't. A grownup has as much right as any kid to eat cake -or even more right-. In the other hand people associate alcohol with grownups...and I agree. Kids are cute, at a distance, but a kid and alcohol does not mix. Sorry kids.

And once we are debunking urban myths,  I would like to talk about food and alcohol. Some people (let's call them weirdos) are convinced that the only wine, rum, cherry, etc...that is to be used in the kitchen  MUST be of lower quality -cheap-. I totally disagree. To me drinking a good wine is as pleasant as tasting it on a dish. Cheap wine on a dish equals cheap flavor. Not a good thing.

With all these thoughts out of my system, I want to share a real tasty and grownup cake that uses Whiskey... and quite a bit. Between the needed Whiskey for this cake and the ones I drank while baking it...I finished a bottle -or at least that is the last thing I remember-. Who put me on my bed  is still a mystery to be resolved...

Here it goes!

Tipsy Cranberry and Almond Whiskey Cake
 Serves 24 small slices or 12 generous slices


1 Cup of dried cranberries
1 Cup of Raisins
2 Tbsp Lemon zest
2 Tbsp Orange zest
1 Cup Whiskey (I used Buchanan's)
175  g Room temperature butter
1 Cup Brown sugar
3 Eggs, room temperature and separated
1 1/2 Cups Flour 
1 Tbsp Baking Powder
1 pinch of Kosher salt
1/2 Tsp Cinnamon
3/4 Cup chopped and toasted almonds.


1. Combine cranberries, raisins and the whiskey in a metal or glass bowl and add the lemon and orange zest.

2. Mix well the cranberry-raisin mix and cover with plastic wrap (tight) and leave it room temperature overnight. You can drink couple of glasses of whiskey just because you deserve it.

3. Cream the butter with the brown sugar together until it becomes a soft, pale color mix.

4. Separate the eggs 

5. Turn on the oven to 375˚F and butter and flour a 9 inch bunt pan. 

6. Incorporate, one by one the egg yolks to the butter mixture until incorporated. Reserve.

7. Mix the dry ingredients -sifted- : the flour, the baking powder, the salt and the cinnamon. 

8. Toast the almonds and let them cool. 

9. Incorporate the toasted almonds to your butter mix. Reserve.

10. Now incorporate in three additions the dry ingredient mix. You will have a dry dough. Don't worry...drink another whiskey. Reserve

11. In a separate bowl, whisk the egg whites until stiff . Reserve

12. Incorporate the drunken berries to your dry mix and fold the egg whites. Don't over mix it !

13. Pour the mix into the prepared pan. Shake it a bit to get rid of air bubbles. 

14. Bake for 45 minutes (can go up to an hour) and you will know that the cake is ready when you insert a toothpick and comes out dry.

14. Allow the cake to cool in a wire rake. The house should smell fantastic!

15. Enjoy!...and make sure that you tell your kids that this cake is not for them. They will cry...then drink another whiskey and ignore them.

Whisk the eggs until stiff

Fold the egg whites...

The cake before baking it

The end result (very nice)

And a small slice...tipsy!

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