Is there a better way to celebrate St. Patrick’s Day than with Jameson’s?
Tipsy Irish Whiskey Cake for St. Patrick’s DayBy Ellen Gutman Chenaux
- 1 package chocolate cake mix
- 1 cup Jameson’s, Irish Whiskey, or Bourbon, divided
- ½ cup canola oil
- 4 jumbo or extra-large eggs, at room temperature
- 1 1/4 cup sugar
- 1/2 cup unsalted butter
- 1/2 cup water
- 3 teaspoons lemon juice
Preheat oven to 350F.
In a large bowl of a standing mixer, combine the cake and pudding mixes, ½ cup whiskey, and the eggs. Beat on medium speed for four minutes, scraping the bowl as needed.
Spoon the batter into a greased and floured Bundt pan. Bake for 40-45 minutes, until a cake tester comes out clean.
While the cake is baking, prepare the syrup, combining the sugar, butter, water, and lemon juice in a small saucepan. Bring to a boil slowly until the sugar is dissolved. Remove from heat and stir in the rest of the whiskey or bourbon.
On a large cookie sheet, spread out two sheets of aluminum foil in the shape of a cross.
Turn the cake out on the foil and let cool for 10 minutes. Remove the cake from the pan, leaving the cake in the middle of the foil cross.
Use a skewer to make holes all over the top and sides of the cake.
Slowly drizzle half of the syrup on the cake. Bring the foil up around the cake and wrap securely. Reserve the remaining syrup to use just before or as serving.
Allow the cake to cool before serving or store in the refrigerator in an airtight container overnight or for as long as several weeks or in the freezer for six months!
Remember to add the remaining syrup as you are serving. The more booze the better!