Chef's Moist Irish Whiskey Bundt Cake Recipe With a Brown Butter Whiskey Glaze by Gale Gand

Chef's Moist Irish Whiskey Bundt Cake Recipe With a Brown Butter Whiskey Glaze

The holidays are a time for special desserts. This browned butter vanilla bundt cake saturated with a sweet Irish whiskey glaze is a slice of heaven. The longer it sits, the moister it gets. This easy whiskey cake recipe is so impressive and will become a family favorite.

This moist Irish whiskey cake includes the following ingredients: butter, flour, baking powder, baking soda, salt, eggs, sugar, buttermilk, vanilla extract, unsalted butter, Irish whiskey and sugar. The glaze gets poured over the cake to make it that much more amazing.

This delicious whiskey cake dessert recipe can become a new family tradition, for the holidays and beyond. 

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 to 50 minutes
Total Time: 55 to 60 minutes

Servings: 12


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Recipe Notes

  • Serve the cake with a dusting of powdered sugar, if you like.
  • Poking holes in the cake with a toothpick helps the glaze sink down into the cake. 
  • Store leftovers in an airtight container in the refrigerator.

Here's how to make it: 

  1. In a small saucepan, heat the butter on medium heat to melt then simmer to brown the milk solids, about 8 minutes. You should smell a nutty scent and see brown speaks in the bottom of the pan. Transfer to a small bowl to stop the cooking. 
  2. Combine the dry ingredients in a bowl and stir. Set aside.
  3. In a stand mixer with a whisk attachment, mix the eggs with the sugar well, then add the buttermilk and vanilla and mix. Add the brown butter and mix until combined. 
  4. Add the flour mixture and mix on low till almost combined. Finish by folding with a rubber spatula. Pour batter into the greased and floured bundt pan. Bake in a preheated 350-degree F oven until golden brown and firm to the touch, about 45 to 55 minutes.
  5. Meanwhile, brown the remaining 6 tablespoons butter in the same sauce pan. Once browned, add the sugar and whiskey and cook 1 minute more. 
  6. When the cake comes out of the oven, poke the surface with a toothpick every inch. Slowly pour 3/4 of the whisky syrup over the cake, letting it absorb between additions, if needed. Turn the cake out and brush the surface with the remaining syrup.

Nutrition Facts Per Serving

Calories: 414

Total Fat: 13.5g

Saturated Fat: 8.3g

Cholesterol: 151mg

Total Carbohydrate: 62.2g

Dietary Fiber: 0.9g

Total Sugars: 39.3g

Protein: 7.1g

Vitamin D: 12mcg

Calcium: 395mg

Iron: 2mg

Potassium: 938mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
Oh, my. Honey Baked Ham stopped selling my favorite rum cake. Will try this soon! Sounds even better than the rum cake.
This looks amazing! 😋
Elisa Schmitz
I absolutely love this idea, Gale Gand , and I can't wait to make it! #yum

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