Bundt cakes are usually considered less rock'n'roll than say cigarettes, whiskey or guitar playing skinny and pale T-shirtless long haired men. I used to have a bit of a thing for guitar playing skinny and pale T-shirtless long haired men. I grew out of it and ended up with an tone-death, sturdy, bald man with a lovely skin colour. Who mostly keeps his T-shirts on.
So this bundt cake is actually not that rock'n'roll either, I just tried to make it sound sexy, but it's just a lovely little cake with a hint of Whiskey.
This is a recipe I got from my mum. I don't know where she originally got it, maybe from a magazine or from the big white tome of a cookbook she's had since the beginning of their now over 50-year marriage.
This is one of the few recipes she tends to bake nowadays. A nasty memory illness is sadly erasing recipes from her head and has shrunk her former vast repertoire to a handful of her best and favourite recipes that she tends to do nowadays. Cinnamon buns or Slaps on the ear / Ear slaps as we call them is one of the other recipes she still regularly does. I don't know if a Finnish woman can really call herself a woman unless she can produce an Ear slap of some sort.
This cake is made special by the whisky in it clearly, but also the texture. It is made entirely with potato flour, so it's really fine and delicate. Apparently it doesn't freeze well. Mum says. I have never tried, but maybe it gets too crumbly. Anyway it's so good you would be out of your mind to freeze it instead of stuffing your face with it immediately.
It is also good for people with coeliac disease who probably have to compromise a lot. But eating this cake is no compromise! (Just obviously don't coat the cake tin with wheat flour. Maybe you can just go with the potato flour, but if your cake doesn't come out of the tin, don't blame me. Or use a silicone mold.)
Whiskey can be substituted with brandy or cognac and you can use 2/3 potato flour and 1/3 plain flour if you like. I don't know what the benefit of that would be, just offering you options.
200g butter
2dl sugar
3 eggs
3.5 dl potato flour
2 tsp baking powder
2 tbsp of whisky or cognac (doesn't need to be JD)
Icing sugar for dusting (optional)
Preheat the oven to 175C
Beat the room temperature butter and sugar until soft and light. Beat in the eggs one by one. Mix in the whiskey.
Sift the potato flour and baking powder together in a separate dish. Fold in with the butter mixture.
Butter the cake tin and flour with coarse wheat flour (or something else if you are a coeliac). Bake the cake for about 45 minutes or until when pricked with a skewer or toothpick it comes out clean.
Let the cake cool for 5-10 minutes before removing it from the tin. Let cool completely and dust with icing sugar (optional).
So this bundt cake is actually not that rock'n'roll either, I just tried to make it sound sexy, but it's just a lovely little cake with a hint of Whiskey.
This is a recipe I got from my mum. I don't know where she originally got it, maybe from a magazine or from the big white tome of a cookbook she's had since the beginning of their now over 50-year marriage.
This is one of the few recipes she tends to bake nowadays. A nasty memory illness is sadly erasing recipes from her head and has shrunk her former vast repertoire to a handful of her best and favourite recipes that she tends to do nowadays. Cinnamon buns or Slaps on the ear / Ear slaps as we call them is one of the other recipes she still regularly does. I don't know if a Finnish woman can really call herself a woman unless she can produce an Ear slap of some sort.
This cake is made special by the whisky in it clearly, but also the texture. It is made entirely with potato flour, so it's really fine and delicate. Apparently it doesn't freeze well. Mum says. I have never tried, but maybe it gets too crumbly. Anyway it's so good you would be out of your mind to freeze it instead of stuffing your face with it immediately.
It is also good for people with coeliac disease who probably have to compromise a lot. But eating this cake is no compromise! (Just obviously don't coat the cake tin with wheat flour. Maybe you can just go with the potato flour, but if your cake doesn't come out of the tin, don't blame me. Or use a silicone mold.)
Whiskey can be substituted with brandy or cognac and you can use 2/3 potato flour and 1/3 plain flour if you like. I don't know what the benefit of that would be, just offering you options.
Jack Daniel's whiskey bundt cake recipe
200g butter
2dl sugar
3 eggs
3.5 dl potato flour
2 tsp baking powder
2 tbsp of whisky or cognac (doesn't need to be JD)
Icing sugar for dusting (optional)
Preheat the oven to 175C
Beat the room temperature butter and sugar until soft and light. Beat in the eggs one by one. Mix in the whiskey.
Sift the potato flour and baking powder together in a separate dish. Fold in with the butter mixture.
Butter the cake tin and flour with coarse wheat flour (or something else if you are a coeliac). Bake the cake for about 45 minutes or until when pricked with a skewer or toothpick it comes out clean.
Let the cake cool for 5-10 minutes before removing it from the tin. Let cool completely and dust with icing sugar (optional).
