Bailey's Irish Whiskey Cake
Yes, I already know. There is no such thing as Bailey's Irish Whiskey. This beautifully scented, Irish cake is, however, brought to you by a Bailey and has a hint of Irish Whiskey both in the cake and on 'top'. You can, however, substitute a few drops of rum extract in the milk below or just leave out any hint of alcohol, and its' taste, altogether. The curdled milk is a great way of adding buttermilk flavor without the added expense while giving this upside down cake perfect flavor and moistness.
For 6 people
- 1/4 cup(s) whole milk, half-and-half or light cream
- 1/2 cup(s) Irish Apple Whiskey or Irish Apple Liqueur, divided
- 1 teaspoon(s) lemon juice
- 3/4 cup(s) (1 1/2 sticks) butter or margarine, divided
- 1/4 cup(s) brown sugar
- 1 large, firm apple. peeled, cored and wedged 1/2-inch thick
- 1/2 cup(s) dried cranberries
- 1 3/4 cup(s) flour
- 2 teaspoon(s) baking powder
- 1/2 teaspoon(s) ground ginger
- 1 cup(s) brown sugar
- 2 eggs
Bailey's Irish Whiskey Cake Directions
- In a small bowl, whisk together milk, 1/4 cup whiskey and lemon juice and let sit 30 minutes to curdle while preparing rest of recipe. Melt 4 tablespoons butter in a 9-inch round cake pan over low heat. Using a wooden spoon, stir in the brown sugar and cook, stirring for about 3 minutes until smooth and bubbling. Remove pan from heat.
- Lay the apple slices on top of melted butter/brown sugar mixture decoratively. Sprinkle the dried cranberries over the top and evenly drizzle remainder of whiskey; set aside. In a bowl, whisk together flour, baking powder and ground ginger. In another bowl, beat remainder of butter and sugar on high until light and fluffy. Scrape down sides and add eggs; beating very well. Reduce speed to low and beat in the flour, a little at a time. Beat in the milk mixture just until moistened. Spoon batter over apples and even out top without disturbing the apple arrangement. Bake 35-40 minutes, or until toothpick inserted in middle come out clean. Cool cake in the pan for a couple of minutes and then run a knife around the edge of the pan to help release. Invert onto a serving platter or plate quickly and carefully. Serve warm or at room temperature.