- **Salt** (1/2 tsp) - Balances the sweetness and enhances flavors.
- **Whiskey** (1/2 cup) - Infuses the cake with a bold, boozy flavor (use bourbon or your favorite whiskey).
- **Whole milk** (1 cup) - Keeps the cake moist and tender.
- **Vanilla extract** (1 tsp) - Adds depth and warmth to the flavor profile.
- **Chopped pecans or walnuts** (1 cup) - Adds a crunchy, nutty texture (optional for whiskey nut cake).
- **Brown sugar** (1 cup) - For a caramel-like sweetness in the whiskey glaze.
- **Powdered sugar** (1 cup) - For dusting or creating a smooth whiskey glaze.
**Optional Add-ins for Extra Flavor:**
- **Cinnamon** (1 tsp) - Adds a warm, spiced note.
- **Nutmeg** (1/2 tsp) - Complements the whiskey flavor.
- **Raisins or dried fruit** (1/2 cup) - For a chewy, fruity twist.
This **Hoot n Holler Whiskey Cake** recipe is perfect for whiskey lovers, holiday baking, or special occasions. The combination of whiskey, nuts, and warm spices makes it a standout dessert!
Steps
# How to Make a Hoot n’ Holler Whiskey Cake: A Step-by-Step Guide
If you’re looking to create a show-stopping dessert that combines rich flavors and a touch of Southern charm, this **Hoot n’ Holler Whiskey Cake** recipe is perfect for you. Packed with warm spices, a hint of whiskey, and a moist, tender crumb, this cake is ideal for holidays, special occasions, or any time you crave a decadent treat. Follow these detailed steps to bake this irresistible whiskey-infused dessert.
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## **Ingredients for Hoot n’ Holler Whiskey Cake**
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- ½ cup whiskey (bourbon or your preferred type)
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup chopped pecans (optional, for texture)
### **For the Whiskey Glaze:**
- ½ cup whiskey
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup heavy cream
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## **Step-by-Step Instructions**
### **Step 1: Preheat and Prepare**
1. Preheat your oven to **350°F (175°C)**.
2. Grease a **10-inch Bundt pan** generously with butter or non-stick spray, then dust it with flour to prevent sticking.
### **Step 2: Mix Dry Ingredients**
1. In a medium bowl, whisk together **2 cups flour**, **1 tsp baking powder**, **½ tsp baking soda**, **½ tsp salt**, **1 tsp cinnamon**, and **½ tsp nutmeg**. Set aside.
### **Step 3: Cream Butter and Sugar**
1. In a large mixing bowl, beat **1 cup softened butter** and **1 ½ cups sugar** until light and fluffy (about 3-4 minutes).
2. Add **4 eggs**, one at a time, mixing well after each addition.
### **Step 4: Add Wet Ingredients**
1. Stir in **½ cup whiskey**, **½ cup buttermilk**, and **1 tsp vanilla extract**. Mix until fully combined.
### **Step 5: Combine Wet and Dry Ingredients**
1. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
2. Fold in **½ cup chopped pecans** (if using) for added crunch.
### **Step 6: Bake the Cake**
1. Pour the batter into the prepared Bundt pan, spreading it evenly.
2. Bake for **45-50 minutes**, or until a toothpick inserted into the center comes out clean.
### **Step 7: Make the Whiskey Glaze**
1. While the cake bakes, prepare the glaze. In a saucepan, combine **½ cup whiskey**, **½ cup butter**, **1 cup brown sugar**, and **¼ cup heavy cream**.
2. Bring to a gentle boil, stirring constantly, then reduce heat and simmer for **5-7 minutes** until thickened.
### **Step 8: Glaze and Serve**
1. Once the cake is done, let it cool in the pan for **10 minutes**, then invert it onto a wire rack.
2. While the cake is still warm, poke small holes in the top with a skewer and pour the warm whiskey glaze over it, allowing it to soak in.
3. Let the cake cool completely before slicing and serving.
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## **Tips for the Perfect Hoot n’ Holler Whiskey Cake**
- Use high-quality whiskey for the best flavor. Bourbon works exceptionally well.
- For a non-alcoholic version, substitute whiskey with apple cider or orange juice.
- Store leftovers in an airtight container at room temperature for up to 3 days.
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This **Hoot n’ Holler Whiskey Cake** is a crowd-pleaser that combines the warmth of whiskey with the richness of a classic Bundt cake. Perfect for whiskey lovers and dessert enthusiasts alike, this recipe is sure to become a favorite in your baking repertoire. Enjoy!