PENNY'S WHISKEY CAKE RECIPE | ALLRECIPES
Although most of the alcohol cooks out of this cake, there's still a distinct whiskey flavor.
Provided by Penny
Categories Liqueur Desserts
Total Time 2 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 1 10-inch Bundt cake
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Sprinkle the walnuts evenly in the bottom of the prepared pan.
- Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the pan.
- Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Poke holes all over the top of the cake with a toothpick.
- To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes, then remove from heat and stir in 1/2 cup whiskey. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.
Nutrition Facts : Calories 576.6 calories, CarbohydrateContent 62.6 g, CholesterolContent 83.2 mg, FatContent 29.8 g, FiberContent 1.1 g, ProteinContent 5.6 g, SaturatedFatContent 8.2 g, SodiumContent 529.6 mg, SugarContent 44.5 g
LEMONY ALMOND-RICOTTA COOKIES RECIPE | ALLRECIPES
These cookies are a pillowy mouthful of lemony almond goodness. One any Italian nonna would be proud of!
Provided by thedailygourmet
Categories Italian Recipes
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
- Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
- Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
- Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow icing to dry completely.
Nutrition Facts : Calories 79.7 calories, CarbohydrateContent 12.8 g, CholesterolContent 11.9 mg, FatContent 2.8 g, FiberContent 0.2 g, ProteinContent 0.9 g, SaturatedFatContent 1.7 g, SodiumContent 55.1 mg, SugarContent 7.3 g
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