Reviews & Comments

This was actually a very good cake... I messed it up by using the sauce/glaze listed on the Easy Whiskey Cakes recipe. You really have to like the taste of whiskey to eat that. If I make again, I'll skip the whiskey glaze and just make a regular with butter and vanilla because I prefer just a hint of whiskey flavor.

This went over really well at work. My husband liked it, too, and was sorry to see it go. I used a large bundt for 50 min, it worked fine. I also substituted 2 Tbsp chocolate liqueur for the espresso. Was thinking next time might substitute brown sugar for white in the sauce. Or you could add toasted pecans to the cake, or maybe for the sauce use only half the whiskey & half a fruit liqueur (like orange?). This was easy to make & the cake was nicely moist and buttery, but the sauce was a little strong for my taste. Must repeat, they practically licked the plate at work, though. So it may matter how much you like Irish Whiskey.

AMAZING!! These cakes are soooo good! I was hesitant reading the previous reviews, but I used the smaller cakes like suggested baked for 20min and they are perfect and not dry at all...as a matter of fact the husband just packed 4 of them for his lunch tomorrow :) I also used Jameson whiskey and salted butter...not sure if that made a difference compared to everyone else.

to Isyoung.......the recipe saay's to bake the 12 cup bundt for about 30 minutes more. So about 50 minutes total.