Servings:
|
about
scaling
|
Cook Time: |
30 minutes |
Prep Time: |
25 minutes |
Cook Method: |
baked |
Cook Temp: |
350 degrees F |
| |
| |
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Scotch whisky gives this buttery, caramely cake a hidden spike of flavor. If you’d rather not use whisky, add a bit more vanilla. Make sure to let the cake cool slightly before serving, so the sauce can thicken. Cake may be frozen.
Cake
11/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup dark brown sugar
1 egg
1 tsp. vanilla
1 Tbsp. Scotch whisky
1 cup milk
Sauce
1/2 cup dark brown sugar
1 Tbsp. unsalted butter
1/2 cup heavy cream
1/2 tsp. vanilla
1 tsp. Scotch whisky
1 cup boiling water
Optional Toppings
Whipped cream or vanilla ice cream
1. Preheat oven to 350°F. Spray a 6-cup casserole pan with vegetable cooking spray.
2. In a medium bowl, mix together flour, baking powder, and salt and set aside.
3. In a large mixing bowl, use an electric mixer on medium-high speed to beat together butter and sugar until smooth, about 3
minutes. Add egg, vanilla, and whisky and beat until smooth.
4. Add half the flour mixture to the butter mixture and mix on low just until incorporated. Add milk and mix in. Add remaining
flour and mix on low speed until smooth, about 2 minutes. Pour batter into pan.
5. Make sauce. In a glass measuring cup, combine brown sugar, butter, cream, vanilla, whisky, and boiling water. Stir until
butter is melted and sauce is smooth, then pour it over batter. It will look watery, but don’t worry — magic will happen in the
oven.
6. Bake at 350°F for 25 to 30 minutes, until surface appears lightly browned, cake is firm to the touch, and sauce is bubbling
around edges. A toothpick inserted in the center should come out clean. Cool on a wire rack for about 5 minutes to allow
sauce to thicken. Serve warm from pan. Top with whipped cream or ice cream, if desired.
Recipe courtesy of Hannaford fresh Magazine March/April 09.
Nutrition Facts |
|
Serving Size
(145g
)
|
|
Servings Per Container
8
|
| Amount Per Serving |
| Calories 330 |
Calories from Fat 125 |
| |
% Daily Value * |
| Total Fat 13.9g |
22% |
| Saturated Fat 9g |
46% |
| Trans Fat 0g |
|
| Cholesterol 69mg |
23% |
| Sodium 320mg |
13% |
| Total Carbohydrate 46g |
15% |
| Dietary Fiber 0g |
2% |
| Sugars 29g |
|
| Protein 4g |
|
| Vitamin A 11% |
Vitamin C 0% |
| Calcium 10% |
Iron 10% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
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|
|
1 1/2 cup |
All purpose flour |
|
2 tsp |
Baking Powder |
|
1/2 tsp |
Salt |
|
5 Tbs |
Unsalted butter, softened |
|
1 cup |
Dark brown sugar |
|
1 ea |
Egg |
|
1 1/2 tsp |
Vanilla extract |
|
4 tsp |
Scotch whisky |
|
1 cup |
Milk |
|
1/2 cup |
Heavy cream |
|
1 cup |
Boiling water |
|
