Friday, March 11, 2011

Whiskey Cake in the Jar-O!


Have you tried this yet?  I'm not sure what took me so long to jump on the cake-in-a-jar bandwagon, but I'm fully on board now.  I guess I was a little skeptical that it would work, but it does!

I can see how convenient these portable cakes would be to take to parties and get-togethers.  When my parents stopped by for a sample to-go, there was no looking for tupperware or fiddling with plastic wrap, I just handed them each a lidded jar of cake and that was that.


This cake has long been planned for a St. Paddy's day post, and after reading the recipe in full, I felt that it was a perfect candidate to "jar".  It is so very moist, and it has a butter-whiskey sauce that gets poured over the cakes after baking.  If the jar method isn't exactly your thing, then make it the way it was originally intended - in a bundt pan (instructions w/recipe).

Everyone loved this cake.  Mr. Baird, who has never spared my feelings when it comes to my food endeavors said it was "perfect"!  


Occasionally, I do a little canning, so my jar funnel came in handy during this project.  I used both 8 oz. and 12 oz. canning jars.  I like that the 12 oz. jars have more room for icing, but the 8 oz. jars are my favorite, especially for this cake.  This cake does not need an overly sweet icing, so I topped it with whipped cream instead.

Poke holes in the baked cakes with a skewer and pour in the butter whiskey sauce.

Note: I used the jars for presentation purposes only.  The cakes are not meant for long-term storage, but apparently,  it can be done with other recipes.

Irish Whiskey Cake
Serves 10                                                                                                              [click to print]

This cake can be made in 10 - 8 oz. or 12 oz. glass canning jars  -or- a 10" bundt pan, greased and lightly floured.

Cake:
2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp. salt
1 1/2 cups strongly brewed coffee
1/4 cup plus 3 tbsp. Irish whiskey
1 cup unsalted butter, cut into pieces
1/2 tsp cinnamon
1 cup unsweetened cocoa powder
2 cups sugar
2 eggs1 tsp vanilla extract


Preheat oven to 325 degrees.

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

In a medium saucepan, add coffee, whiskey, butter, cinnamon, and cocoa powder.  Place over moderate heat and whisk until butter has melted.  Remove from heat and add the sugar.  Whisk until incorporated.  Pour mixture into a large bowl and let cool slightly. 

Whisk together eggs and vanilla extract and gradually pour into chocolate mixture.  Add flour mixture and whisk until just combined.  Mixture will be very thin.

Place canning jars on a cookie sheet or roasting pan and pour batter in each by the level 1/2 cups full; OR pour batter into a greased and floured bundt pan.

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

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)

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

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

When cake(s) are done, let them cool for 10 minutes.  With a skewer, poke holes in the jarred cakes and pour a little sauce into each cake -dividing it evenly until it has all been used.  Top with prepared whipped cream.

If making a bundt cake, turn the cake out and place it upside down (as it baked in the oven). 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 air-tight container.




77 comments:

Jessica @ How Sweet said...

OH my gosh. I think I love you even more now.

Rhea said...

The longer I subscribe to your blog, the more I hate you. :) LOL This looks SO yummy and so clever. I love cakes in jars! Definitely trying this one.

whisk-kid said...

I love this idea! I bet this tastes amazing! Drool...

Anonymous said...

What other option might you suggest as a frosting for jar cakes? I don't think whipped cream will travel well for shipping.:...

The Blue-Eyed Bakers said...

Um hi adorable?! Where have we been for this whole cake in a jar business?! This stuff looks amazing...and er whiskey butter sauce? Yeah, we're fans of that!

MagaliesGarden said...

What a great post! I wondered if other cakes can be made in a jar? I usually do Bailey's Irish Cream cake each year and what fun it would be to do in the jar this year? Any suggestions?

SprinkleBakes said...

Right you are Anonymous!

Vanilla Swiss buttercream is not terribly sweet and would work well on this cake. I don't have a plain recipe on my site, but Smitten Kitchen has a recipe in three serving sizes.

http://smittenkitchen.com/2008/07/project-wedding-cake-swiss-buttercream/

If you use the 12 oz. jars, you'd probably need to make the 9" cake size recipe (and you'd almost certainly have icing left-overs). The 8 oz. jars hold very little icing, and you could probably get away with the 4" cake size.

Thanks for your question!

Beth(anonymous above) said...

I love making "cupcakes in a jar"! I typically make them for friends and family that I want to share with, but they live far away....There has only been a few of my cupcakes that didn't work out so well in the jars, normally because of the frosting not being able to travel from texas to illinois.....

This is why I'm looking for suggestions on a different frosting for this one that can travel...

SprinkleBakes said...

Hi MagaliesGarden!

Most any cake batter could be baked in a jar. I would put no more than 1/2 cup of batter in each jar though - or else it will run over. And they would need to bake at a decreased temperature.

I'd say any standard cake batter could be used and baked at 325 for 45 minutes. I'd suggest keeping a close eye on them, just so they don't over-bake.

Hope this helps!

SprinkleBakes said...

Hi again Beth,

Unfortunately anything with butter or shortening in it has the opportunity to break down-especially in heat.

Let me look around and see if I can find something more stable. I'll post it here in the comments if I happen upon something perfect.

emily @ the happy home said...

why, hello! another thing to add to my boozy baking spree of late.

Heather (Heather's Dish) said...

You know...since it's in a jar that makes it portable...and I can think Of a good taste tester out here in Colorado! ;)

Lili said...

Oh my word, I just can't get over how perfect your baking, presentation and photography are. I really have not even seen the cake-in-a-jar idea before either. But I have a fresh pack of canning jars, so I just may have to try this out. Those green sprinkles and striped green twine are just so delightful looking! xo ~Lili

Nifty1 said...

I have been contemplating baking a cake-in-a-jar for sometime now but was somehow unclear on the concept. For some reason, I saw your post here and it finally clicked!

Thanks for the aha moment of inspiration!

Kathryn said...

You most likely would have posted this, but do you do a bain-marie with those jars in the pan, or just stick the jars in the pan? Sincerely, Kathryn

SprinkleBakes said...

Hi Kathryn,
I didn't do a bain-marie. Some family members asked me the same question, because it seems like maybe you would need that. I just spaced them evenly on a pan. They do bake very slowly... mine took 55 minutes and I was almost sure they'd be dry and inedible, but they were perfect - even without the sauce.

I was very surprised- pleasantly surprised!

Rosa's Yummy Yums said...

Absolutely gorgeous! Those are to die for.

Cheers,

Rosa

snippets of thyme said...

How fun! How adorable! How unique! How creative! How, How, How! :)

foodiesonthefly said...

These look ridiculously yummy. I'm definitely making them VERY soon.

linda said...

thank you heather... on many levels!
i so enjoy your posts & this one is no exception…you take "cake in a jar" to a new level!
& i love all these comments & replies…as i find them interesting & i learn.

Paula said...

The first thing I saw baked in a jar (4oz) were pies and I thought they were the cutest little things. Your cakes look amazing and the fact that you can gift them this way is perfect. Great sounding recipe too. Thanks for posting.

MJ said...

Beautiful! But could you please clarify (1/4 plus 3tbsp. Irish whiskey) in the ingredient list for the cake? Is this 1/4 cup? Thanks!

Nam @ The Culinary Chronicles said...

This is just adorable and functional! Win-Win Pastry!

We Are Not Martha said...

Perfect St. Patty's Day recipe!! If only I had time before the big day to make these... I might have to find it!! They look amazing!

Sues

Sue said...

Heather, I love the jar desserts so much, but have never made any:( It's time for me to join you on the bandwagon:)

SprinkleBakes said...

Hi MJ!

Yes, it is 1/4 cup. Thanks for catching my mistake!! It has been changed on the recipe.

NiamhG said...

That is absolutely fantastic. Have to try that today. I'm on our market stall on St. Patrick's Day Balbriggan (north county Dublin, Ireland) and I'm going to have to bring one of these along. Wow, knew I was collecting all those jam jars for a reason. The many bottles of Jameson in the cabinet is a different story. Thanks Heather.

Rituparna said...

Oh ! I just love this cake. And my oven is still not working :-(

Amanda said...

This looks so delicious!!! Do you think using a 9.5" bundt pan makes any difference?

SprinkleBakes said...

Hi Amanda!
You should be fine with a 9.5 bundt pan. The cake may have to bake for a full hour, but just keep an eye on it. It's done when a toothpick/skewer comes out clean - or with very few crumbs sticking to it.

Amanda said...

Thanks!

Citygirl said...

I'm wondering if I can substitute Bailey's for the whiskey as I have the Bailey's on hand.

anna said...

Ooh this is brilliant, especially with the gooey sauce. I need some jars...I'm doing pies in jars as part of my BFF's wedding spread, shame I'm already committed to cupcakes for the rest or else I'd just stuff everything in jars ;)

SprinkleBakes said...

Hi Citygirl,

I think the cake texture would be a little different (slightly more dense?), and your baking time might be decreased a little(? not 100% on that - you'd need to keep an eye on it while it bakes). But holy cow, I bet the flavor would be out of this world!

Let me know if you try it!

SprinkleBakes said...

Anna- I'm trying pies next! Best of luck with the wedding!

Junglefrog said...

I love baking cakes in jars! I just think it looks so incredibly pretty and then your jars are pretty too! I sometimes hesitate not knowing if the jar (or cup or other item I pick) for baking in will hold in the heat of the oven, but so far so good! This looks delicious and that sauce that goes in... mmm

Rebecca said...

I love this idea! I own a catering company in Vancouver, BC and I'm always looking for original ways to serve desserts. I recently saw a pie in a jar... I guess it's a trend now!

www.mizuna.ca

baking.serendipity said...

I love baking in jars! And this is a fantastic St. Patty's day recipe :) I love sneaking alcohol into baked goods!

marla said...

Heather, this is really the only way I would ever want to have whiskey. Soooo fun girl. I must try baking in a jar asap. Glad to hear your hubs was kind on this one ;)

bunkycooks said...

This is a very cool dessert...love the jars. Will definitely have to try this one for St. Patty's.

Darla @ Bakingdom said...

It sounds cheesy, but I mean it when I say that this post had me drooling! This looks incredible...and that photo where you're pouring the sauce? I died. Can't wait to make this! Thanks!

mitzi @ my nikon eats food said...

i need to get on this bandwagon...

Sprinzette @ Ginger and Almonds said...

I've just found your blog - these photos and recipe are gorgeous.

Joy said...

I would probably get drunk from that since I'm such a light weight. It looks great.

Natalie said...

This sounds amazing! I am having a St Patricks dinner party and was thinking of making this for dessert but I have two questions for you:

1. Do you think this would work in medium sized ramekins? I don't have mason jars but i do have some ramekins that are about 3 1/2 inches wide by 1 1/2 tall...

2. Do you think i could make the cake the night before and store it? If i did this would i wait to pour the sauce on it till before the dinner?

Thank you so much for your help!!!

SprinkleBakes said...

Hi Natalie!

Thanks so much for asking -

1. I think they would be utterly adorable in ramekins! Of course you would have to greatly decrease the amount of batter you pour in. The cake bakes up twice as big as the batter, so you'd want to fill them no more than half full. You'd need a LOT of ramekins. If you don't have enough ramekins for all that cake batter you could bake a few in ramekins and then pour the rest of the batter in an 8x8 tray pan (or smaller, whatever size would fit the remaining batter.

2. You could certainly store this cake overnight. I would go ahead and pour the sauce on too. The longer the cake sits with the sauce the more absorbed and moist it gets - and the flavor can fully develop.

I hope this helps!

Natalie said...

SO helpful!! Thank you so much. I will definitely share my results tomorrow!

<3

asian wedding venues said...

Whiskey cake..... quite a new and interesting stuff, I haven't listened of it really. I would surely love to give it a try, as it contains whisky, which I just cant resist. Great sharing dear

Kelsey Siemens said...

These are amazing! I love cake in a jar...and yours are so adorable.

beth said...

I didn't get your veiled reference to the song "whiskey in the jar" so now I'm listening to the youtube version by The Dubliners. ha, so clever!

These are very yummy. I brought 10 jars to work and will dole out sparingly :)

VeridicalAngel said...

Does anyone know if the alcohol content cooks out of the cake and frosting?

Kiitty said...

I just discovered your blog a few days ago and I must say I am beyond impressed. You are truly an artist and your pictures are breathtaking. Thank you for sharing your wonderful pictures and recipes with us !

Farrah said...

I love the title, I love your pictures and the idea of cake in the jar. Apparantely I've been under a rock and haven't heard of this.

VeridicalAngel- I've done some searching and found out from most sites on the web state that 100% of the alcohol doesn't get cooked out. When you boil wine in a pot of sauce for many hours the alcohol content is still there but not that much.

I made chocolate stout cake-pops and gave them to my kids (16 and 12) they ate them, they didn't get sick nor drunk heh. I made a special batch (non alcholic) for the neighbors kids that are 7 5 and 2 just my preference!

The taste of the alcohol is there, but not enuff to make ya tipsy. IMHO

Rachel Parker said...

Loveeee this idea. I've never made cake in mason jars, but I like the idea, especially for gifts.

Citygirl said...

Hi Heather,

Just wanted to let you know that I went ahead with the Bailey's instead of the Whiskey and it was delicious and a big hit at the party I took it to.

I also just baked it in a regular 9X13 as I didn't have the jars or a bundt pan and that worked just fine too!

Thanks for such a wonderful recipe!

Maria said...

What a fun dessert!

Katie said...

I'm most definitely making these for my birthday on Monday! Do you happen to know how long they last? I assumed like a normal cake, probably best used in a few days?

Cheeky Baker said...

Oh man, these are so delish! I made these for a friend's birthday, and they were a huge hit! I used ramekins, cause I didn't have enough canning jars handy. I even wrote about you and bragged about you on my blog! Superb recipe, me dear. I'll have to try it when I have jars on hand so you can see the cuteness inside! Thanks!

sheila @ Elements said...

What a wonderful idea!!! I just have to try this!! Not only are they adorable, but the cakes look and sound melt-in-your-mouth delicious!!! I might have to make these for my Dad for Father's Day...and of course there will be plenty for the rest of the family to enjoy! thanks for the great idea!! I think he's gonna love these whiskey cakes!! :)

Krissy Collins said...

OK, they look fantastic!!! How long does the cake without the icing last in the jar? I have a friend who is deployed. I was thinking of maybe making these and sending a thing of ready made icing in the containers (goes against my nature, but it will have to be done),

Lean the drink said...

Wow this cake looks amazing! I want to make!

The Whiskey Intelligencer said...

Just featured a version of your recipe on my blog, thewhiskeyintelligencer.blogspot.com. Really great - everyone, including all my neighbors loved it!

ameliablaire said...

this is the cake my husband has now requested to be his birthday cake...every year(year after year)...perfect amount of whiskey ;-)

Chia said...

Hi: I was planning on making this for a double birthday next weekend. I think I need 48 cupcakes, so 48 mason jars may not be feasible. Is there a way to adapt this for cupcake cups? Or should I buy special cupcake liners? You expertise is greatly appreciated. Thanks!!

Anonymous said...

I'm so excited to try this recipe... :) thank you so much for posting it. I just wonder whether if Scotch Whisky can be a subtitute for Irish Whisky. As I read abt differences between these 2 types, Irish has a softer flavor than Scotch one. Can you give me some advices on this issue ? Thanks again... I always love your recipes

Anonymous said...

What's on the top? Green sprinkles and what else"

SprinkleBakes said...

Gold sanding sugar
http://www.amazon.com/Wilton-Pearlized-Sugar-5-1-Oz/dp/B003YJ14OU/ref=sr_1_3?ie=UTF8&qid=1330944753&sr=8-3

Anonymous said...

I am also curious about making them as just regular cupcakes. Should I then use aluminum liners? Or is there another type of liner I should use?

Anonymous said...

I made these exactly as the recipe reads for our St. Patrick's day dinner party. These were a HUGE hit and amazingly delicious. I couldn't stop sampling the amazing batter. I used Ghiradelli Cocoa Powder. I love to cook, but I'm not much of a baker. Chocolate cake recipes can be very boring, but his one was PERFECT! It's my new go to recipe! BTW, I used he green non pariels and the gold sugar and it added the festive shwerve needed! Thanks for posting this recipe!

Anonymous said...

I made the full-sized version for my husbands work party and it was a huge hit. Even the super healthy ones had to try it and then have seconds. I topped mine with an Irish Cream whipped cream frosting which was very light and complimented the cake very well. Thank you!

SeaShell said...

This is a silly question, but where did you get the little spoons? And how did you attach them? Just with the twine? Thanks!

Eidilia Thomas said...

I am making these this weekend for my daughter's 21st birthday party. I have a feeling they will be a hit. Thank you!

Anonymous said...

These were super good. They tasted a little... hmmm, smoky, I suppose. Like a campfire? Anyway, the flavor was really complex, and I think they were just fine without frosting or whipped cream. The first go-round, for some reason on one of the cakes the sauce wasn't absorbed into it quickly enough so I put it in the refrigerator and it made a crust, which was awesome.

Anonymous said...

I made these as cupcakes and used foil liners and they turned out perfect!

Anonymous said...

Canning Glass Jars in the oven! Will it not crack! Do you fill the pan with water that you place the jars in?

Stu_Smiffed said...

problems !! problems !! problems !! our ovens MAX out at 280 Deg, what is a bundt pan and how come the glass jars dont shatter under all that heat ??? and where can i convert cups to metric or imperial weights

Anonymous said...

has anyone made and sent/shipped these cakes?
Did they hold well for 1-2 weeks for distant friends/relatives?
thanks!

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