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    You are in: Home / Recipes / Hoot 'n Holler Whiskey Cake Recipe
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    Hoot 'n Holler Whiskey Cake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on August 05, 2007

      This is a lot like a fruit cake - very moist and dense and full of fruits and nuts. It would probably be good with some candied cherries. :) The taste of the whiskey really comes through, which I think is what helps make it so yummy. I had to use a larger pan (I didn't have the right size) so mine only took an hour to bake. This is really good stuff!

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    • on November 08, 2008

      Really sounds interesting. I have found that if just before you add your raisins or nuts really toss them in flour and gently fold in. this usually keeps them scattered throughout the batter while it is baking. Good luck. F/C

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    • on November 07, 2008

      I thought that the flavor of this cake was very nice; the combination of whiskey, pecans, and nutmeg was very good. However, when I baked the cake the raisins all settled on the bottom. The top half of the cake had no raisins at all, and the bottom fell apart because it was all raisins. Other people didn't seem to have this problem, so I maybe did something wrong. I also thought that a full lb of raisins was too much, but maybe it wouldn't have seemed that way if they'd been incorporated into the whole cake. We did eat this, but I found myself just eating the top part of the cake. It made the house smell great while it was baking, though!

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    • on October 31, 2008

      THIS IS ONE GREAT CAKE ! The taste of whiskey is there, just the right taste. I only used about 3/4 pound of raisens, and slightly more pecans. A great cake.

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    • on February 18, 2007

      If you've got some whiskey that you don't like to drink, whether because you don't like the taste, or you don't think it's good enough to drink (usually the case in our house), this is a good cake for you! This is a very dense cake, a very very thick batter which I had to spoon into my silicon loaf tin (can silicon be tin?). I used a combination of dark and light raisins and soy milk instead of the regular moo stuff because I didn't want the cake to be dairy (that meant subbing marg for the butter as well). It took slightly more than 90 minutes to bake, more like 105, but it was a cold day and we liked having the oven on. I guess I won't be making this in the summer. I served this with a scoop of homemade whiskey/pecan ice cream and it was great, thanks!

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    Nutritional Facts for Hoot 'n Holler Whiskey Cake

    Serving Size: 1 (136 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 482.1
    Calories from Fat 172
    Total Fat 19.1 g
    Saturated Fat 7.2 g
    Cholesterol 88.7 mg
    Sodium 141.8 mg
    Total Carbohydrate 74.0 g
    Dietary Fiber 3.2 g
    Sugars 52.2 g
    Protein 6.0 g

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