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.
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.
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).
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.