Whiskey Cake in a Jar Recipe

This delectable whiskey cake can be made in various-sized glass canning jars. You may also choose to bake it in a 10-inch Bundt pan that has been greased and lightly floured.
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Original_Heather-Baird-Whiskey-Cake-in-a-Jar-Beauty_s3x4

By: Heather Baird

Ingredients

For the Cake:

2 cups all-purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups strongly brewed coffee
1/4 cup plus 3 tablespoons Irish whiskey
1 cup unsalted butter, cut into pieces
1/2 teaspoon cinnamon
1 cup unsweetened cocoa powder
2 cups sugar
2 eggs
1 teaspoon vanilla extract

For the Whiskey Butter Sauce:

1/4 cup Irish whiskey
3/4 cup sugar
1/4 cup butter
1/4 cup water
prepared whipped cream (for jar cakes)

Directions

For the Cake:

1. Preheat oven to 325° F.

2. Whisk together flour, baking soda and salt in a large bowl; set aside.

3. In a medium saucepan, add coffee, whiskey, butter, cinnamon and cocoa powder. Place over moderate heat and whisk until butter has melted.

4. Remove from heat and add sugar. Whisk until incorporated.

5. Pour mixture into large bowl and let cool slightly.

6. Whisk together eggs and vanilla extract, and gradually pour into chocolate mixture.

7. Add flour mixture and whisk until just combined. Mixture will be very thin.

8. Place canning jars on a cookie sheet or roasting pan and pour batter in each, about 1/2-cup full (Image 1). Or, pour batter into a greased and floured Bundt pan.

9. Bake for 45-55 minutes (for both jars and Bundt pan).

For the Whiskey Butter Sauce:

1. When the cake(s) are almost ready to come out of the oven, begin to make the sauce.

2. Combine all ingredients (except whipped cream) in a small saucepan, and cook very gently over medium heat until sugar has dissolved. Remove from heat.

3. When cake(s) are done, let cool for 10 minutes (Image 2).

4. With a skewer, poke holes in jarred cakes (Image 3). Pour a little sauce into each cake, dividing it evenly until it has all been used (Image 4).

5. Top with prepared whipped cream.

Note: If making a Bundt cake, turn cake out and place it upside down (after it's been baked). Poke holes all over the surface and very slowly drizzle sauce over the cake until it has completely absorbed all of the sauce. Wrap in foil and let cool completely. Store in an airtight container.

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