Indulge in a rich Old Fashioned Whiskey Cake recipe, blending warm spices and whiskey for a moist, flavorful dessert perfect ...

Whether you're a whiskey lover or just a fan of old-school sweets, this cake is sure to become a year-round staple. As recipe developer Katie Rosenhouse tells us, "This dessert has a timeless charm.

3 ounces dark chocolate 3 tablespoons unsalted butter 1 tablespoon hot espresso (optional) 3 tablespoons confectioners’ sugar ...

These Welsh cakes are a quick and easy teatime treat. The orange works well with the whiskey, but can easily be omitted. For this recipe you will need a 6cm/2½in round cutter and a flat griddle ...

Keep this cake in the fridge and it will last a few days. 1. Preheat the oven to 170C. Line a 23cm tin with baking paper. 2. Into a pot place the butter, cocoa, coffee and whiskey, warming until ...

Before serving, the cake is brushed with whiskey-laced syrup, then covered with jam-flavored fruit ... To make a large cake for a special occasion--birthday, wedding, or the like--triple the recipe ...

Pile the frosting on top of the cooled cake and spread to the edges using ... and we wanted to provide you with a searchable recipe database that would give you access to our archive of recipe ...

Pour the rest of the whiskey over the cake and leave to cool in the tin ... We know that most of us find recipes through search and our dedicated search engine will search our database by ingredient.

Before serving, the cake is brushed with whiskey-laced syrup, then covered with jam-flavored fruit ... To make a large cake for a special occasion--birthday, wedding, or the like--triple the recipe ...

First make the Welsh cakes. Put the raisins in a small saucepan and pour over the whiskey. Heat until the whiskey starts to boil, then remove from the heat and leave to infuse for 1 hour.

TAMPA, Fla. (BLOOM) – If you’re still scrambling for a way to make Mom feel special this Mother’s Day, Whiskey Cake in Tampa may have the answer, and it involves steak, shrimp, and a whole ...

This recipe is from Cherie Denham's collection The Irish Bakery, with photography by Andrew Montgomery. You can order it here. Serves: 16 675 g (1 lb 8 oz) ground almonds 340 g (12 oz) icing sugar, ...