Vanilla whiskey cake

This wicked whiskey bundt cake is definitely a must-try dessert. If you aren’t big on having whiskey in your recipe there are a few ideas of whiskey substitutes…

This cake can be made with any type whisky, although it would be best to avoid those with strong peaty, smoky flavours and instead choose something which has “sweeter” notes and flavours of caramel and vanilla in the profile. Examples of single malts include the Dalwhinnie 15, Tamdhu 10 and Glenmorangie 12.

A whiskey glaze covered light sponge filled with whiskey buttercream that's perfect for St. Patrick's Day.

I suggest making the cake layers a day ahead of assembly. Stack them between sheets of parchment and cover them in plastic wrap. The next day the cakes will be soft and the crumb will be well set. Sorghum syrup can be found at specialty stores and online (see blog post for links). Prepared spiced apple butter is used in this recipe, and can be found in the jams and jellies section at the grocery store.

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