Orange Marmalade & Irish Whiskey Cakes
I brought many, many beautiful treasures back from my trip across the pond.
One of them was Irish whiskey marmalade that I picked up in Belfast.
I know. You’re gonna want to sit down for this.
What if I told you that you could have coffee and whiskey at the SAME time?
I have a mini bundt pan, which is super adorable and I never find ways to use it as often as I’d like. So I rolled up my sleeves and tried a recipe that reminded me of the wheaten bread I’d been served at tables all across Ireland. Hearty and nutty, it contains whole grain and rich, fragrant golden syrup.
I tried to recreate that in these little morsels of cake.
It’s a mouthful of slightly sweet, fragrantly soft cake you won’t forget anytime soon.
Yes, these have whiskey and coffee in the cake batter, as well as a touch in the whiskey orange marmalade I used for the glaze. It’s hard not to appreciate the magic in these little bundt cakes.
You’ll want to eat them straight out of the oven because they smell so good but I promise the glaze is worth waiting for.
Whip up the glaze and be generous. As beautiful as these bundt shapes are, they deserve to be soaked in this glaze. It’s what they were made for.
Thanks for stopping by to relive a little taste of Ireland with me. Come back next week and we’ll explore Edinburgh and all things Harry Potter. GAH! I know. I’m entirely too excited about that.
Orange Marmalade & Irish Whiskey Cakes
¾ cup sugar
6 Tbs unsalted butter at room temperature, plus more for buttering pan
2 large eggs
2 cups less 1 Tbs flour
1 ½ tsps baking powder
½ tsp salt
¼ cup honey
⅔ cup coffee at room temperature
⅓ cup whiskey, bourbon or amber rum
Glaze:
1 cup powdered sugar
1/2 cup orange whiskey marmalade
1 tsp. almond extract
Water as needed
Directions:
Preheat the oven to 350°F. Butter and flour a mini bundt pan.
Combine the flour, baking powder and salt in a mixing bowl and set aside.
Combine the coffee, whiskey and honey for the batter in a measuring cup and set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add in the eggs, one at a time, beating well after each addition.
Add half of the flour mixture and half of the liquid mixture and beat well. Add the remaining flour and liquid mixture and beat well again.
Gently scoop or spoon the batter into your prepared pan. Bake for 12-18 minutes or until a toothpick comes out clean.
Remove from the oven and allow to cool for 10 minutes before turning the bundt cake out of the pan and immediately turning right side up. Cool on a wire rack while you make the glaze.
Stir all the ingredients for the glaze until they come together. Add more water as needed to achieve pourable glaze consistency.
Put the still-warm Bundt cake either on a rack or a piece of parchment or foil in a pan or plate with sides to catch the glaze that doesn’t soak in immediately. Drizzle or liberally brush the glaze, at little at a time, over all of the cake. Serve warm. Enjoy.