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    You are in: Home / Recipes / Whiskey Cake Recipe
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    Whiskey Cake

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 25 mins

    25 mins

    3 hrs

    Bev's Note:

    This recipe come to you courtesy of Evans Farm Inn in Mclean, Virginia. I haven't actually prepared this cake, but thought I would share it with you since this Inn's restaurant is one of the places where my husband I first dated and holds very happy memories for us.

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    Whiskey Sauce

    Directions:

    1. 1
      Preheat oven to 250 degrees.
    2. 2
      Combine the sugars and cream with butter.
    3. 3
      Add well-beaten eggs.
    4. 4
      Sift flour, bakin gpoder and mace; add alternately with whiskey.
    5. 5
      Add nuts, blend well.
    6. 6
      Bake in well greased or paper-lined tube pan for 2 1/2- 3 hours.
    7. 7
      The cake should have a moist, crumbly texture similar to a macaroon.
    8. 8
      Wrap in foil and store in a cool place.
    9. 9
      (Do Not Freeze).
    10. 10
      The cake cuts easier when cold, but should be served at room temperature.
    11. 11
      It will keep for two weeks or longer.
    12. 12
      Note: For added flavor, add 1 TBS of Whiskey Sauce (See ingredients above and combine all well) to the cake one half hour before serving.
    13. 13
      Whipped cream is optional.

    Ratings & Reviews:

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    Nutritional Facts for Whiskey Cake

    Serving Size: 1 (1885 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 7106.9
     
    Calories from Fat 3237
    45%
    Total Fat 359.7 g
    553%
    Saturated Fat 135.3 g
    676%
    Cholesterol 1122.5 mg
    374%
    Sodium 1795.9 mg
    74%
    Total Carbohydrate 767.2 g
    255%
    Dietary Fiber 28.0 g
    112%
    Sugars 422.7 g
    1690%
    Protein 74.5 g
    149%

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