Saturday, August 29, 2015

Walnut Whiskey Cake

The ground walnuts give this cake a lovely texture and the whiskey adds a super unusual flavor. It won’t get you drunk, just happy.


2 c. brown rice flour (or whole wheat flour)
1 tsp. baking powder
¼ tsp. salt
4 eggs
¼ c. whiskey
½ c. whole milk
¾ c. maple syrup
½ c. melted butter
1 tsp. vanilla
1 c. chopped walnuts

Topping:  4 tbsp. butter, 4 tbsp. whiskey, ¼ c. maple syrup


Chop the walnuts. Melt the butter. Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Stir the dry ingredients into the wet ingredients. The topping can be made later while the cake is baking.

Pour the mixture into a greased and floured tube pan and bake for 1 hour at 350°. (The gluten-free version may take a little more than an hour. Keep testing with a knife until the knife comes out clean.)

When the cake is almost done baking, melt the butter and combine it with the whiskey and maple syrup. Bring the mixture to a slow boil (to burn off the alcohol content in the whiskey) and then turn off the burner.

When the cake comes out of the oven, leave it in the tube pan and pour the butter/syrup/whiskey topping over the cake so that it soaks in. Let it stand for 20 minutes. Then turn the cake out on a plate. Try serving with fresh fruit, such as berries or peaches.

Eat well, be well, live deliciously!

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