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![whiskey cake whiskey cake](http://chewyourbooze.com/wp-content/uploads/2017/08/Honey-Whiskey-Bundt-Cake.jpg)
In the end, the cake turned out to be a very expensive brownie. Sadly, despite all my efforts, the cake (which was the only dessert at the party) did not fly off the pan. After frosting the cake, I decorated it with daisies made from almonds. I ended up making a second cake a layering it on top of the first with some frosting a chopped almonds between the two layers. I transfered it to an 8x8 glass baking dish and baked it for about 27 minutes, but the cake came out more like a thin brownie than a cake. I tried at first to put it in my 9" springform pan (I don't have an 8") but the batter barely covered the bottom of the pan.
![whiskey cake whiskey cake](https://taste.b-cdn.net/wp-content/uploads/2022/08/Vegan-Lemon-Cakes-Recipe-By-Cynthia-Barcomi-Batch-Baking-1365x2048.jpg)
I had a few problems with the amount of batter. Sorry! I was hoping for something spectacular and it just wasn't very good at all. Paddy's.I followed the recipe exactly and it came out way too boozy, there was barely enough frosting to cover even the top, it looked nothing like the photo and was way too labor intensive for the mediocre outcome. As for complaints about the cake not being sweet enough: Isn't the word "bittersweet" in the title an indicator that it will not be "super" sweet? If you need it to be sweeter (I don't personally), you might try adding sugar to the frosting to offset the bitterness of the cake. It is definitely advantageous to take your time folding them very gently into the batter, and in the three installments the recipe advises, so that the batter gains volume and air and will puff up nicely during baking. One issue that might prevent the cake from rising (and make it less airy and more brick-like) may stem from over-vigorously folding the stiffly-peaked egg whites into the batter. Nothing unusual here, except some delicious Irish whiskey. Despite other reviews' comments on the amount of assembly required, I found the multiple-bowls and double-boiler melting of chocolate fairly par for the course for cakes like this. If I had made the recipe as-is, it would have been a perfect height. During baking, it rose all the way to the top of the springform-too big, in my opinion. Hoping to preempt this problem, I made 1.5 times the recipe and baked it in a 9" springform pan, as that is the only size I have and other reviews mentioned it made too little cake when baked in anything bigger than 8". I'm not sure why several other reviews claimed this cake made too little batter. I think the problem some of the people had was they did not get the egg whites into peaks and stiff enough. Just wondering if I could use Irish Cream or even Kahlua instead of the whiskey?ĭelicious! Dense, fudgy and not cloyingly sweet!! I actually would have liked to taste a bit more whiskey flavor - maybe next time reduce 3/4 cup whiskey to 1/4 instead of 1/2 cup and see if that makes a difference.
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