Whether you’ve had a tough day at the office, a fun evening with great company, or just want a little extra kick, spirits are a fantastic way to expand your cooking. Anyone can make a flambé, but it takes skill to integrate alcohol into a dish in a more subtle way. I love using pastis, chartreuse, dark rums, and amaretto to add flavor and color to my pastries, but a whiskey cake takes the cake. This light, spongey cake is perfect for soaking up all that boozy goodness. Be sure to top your cake with seasonal fruits to add freshness and color.
- 80 grams sugar
- 110 grams all purpose flour
- 4 grams baking soda
- 5 grams salt
- 1 large egg
- 35 mL buttermilk
- 65 mL vegetable oil
- 95 mL liquor
Sift all dry ingredients together.
Separately, blend together all wet ingredients until completely smooth.
Finally, blend the two mixtures together until smooth.
Let rest for 20 minutes.
Bake at 350F until firm and spongy and allow to cool completely before serving.
Any alcohol can be used for this recipe. Try using your favorite beers, wines, or ciders as well.