Lady m whiskey cake mac#

Or even a Whisky Mac (a 50/50 mixture of whisky and ginger wine). One of those like-meets-like combinations but ginger wine (Stone’s is a good brand) or a ginger liqueur works well.

I’m not sure this isn’t one for a milky coffee such as a cappucino or a latte (unless they’re chocolate in which case see below). The extra sweetness from the icing may strip out the sweetness of a dessert wine. Or, if you’re feeling brave with a matching fruit beer! A peach gâteau, for example could be served with iced shots of a peach-flavoured liqueur like Archers or with a peach, passion fruit or mango-flavoured beer. If the gâteau is slightly richer and sweeter or contains ice cream you might be better off with a fruit liqueur or a liqueur topped up with sparkling wine as I suggested to the lady who contacted me. (Almost all Champagnes have some sweet wine added to them at the end of the bottling process so very few are completely dry.) Rosé Champagne or sparkling wine work particularly well with berries. If the cake isn’t too sweet or is accompanied by unsweetened fruits such as raspberries or strawberries you can accompany it with a standard Champagne. In general these go well with off-dry Champagne which doesn’t necessarily mean demi-sec. Light, airy gateaux and airy pastries like mille-feuille As can a barley wine (strong, sweet beer). A richly flavoured whisky aged in sherry casks - something like The Macallan - can also be great with a fruit cake. A sweet oloroso sherry like Matusalem is delicious with crumbly, rich fruit cakes as is a sweet 5 or 10 year old Madeira. I also like green tea and Earl Grey tea with lemon flavours.Ī great opportunity to show off a sweet sherry or Madeira. A very sweet Riesling is often a good option or, if the cake is light and airy - more like a gâteau - try a Moscato d’Asti or other light, sweet sparkling wine or an elderflower spritzer. Lemon can be tricky if the lemon flavour is particularly intense. A Spanish Moscatel de Valencia will work if the orange flavour in the cake isn’t too pronounced or if it has fresh oranges alongside. You could also try an orange-flavoured sherry liqueur (Harvey's does one) or even a dark cream sherry served over ice with a slice of orange. Particularly delicious with sweet sherries. Panettone is better with Prosecco or a Moscato d’Asti. Plain madeira, pound cakes or almond cakesĪ high quality tea like Darjeeling, a chilled 10 year old tawny port, a cream sherry or a spiced rum like Morgan’s or Sailor Jerry would be my top picks. Bear in mind the overall sweetness richness and density of the cake and whether there are any accompanying ingredients such as fruit or cream when you’re choosing between the options. Here are my latest thoughts on the subject. Quite a challenge (I suggested demi-sec Champagne or a peach-flavoured liqueur topped up with fizz) but it got me thinking that there are many possible matches for cake beyond a cup of tea or coffee, particularly if you're serving it as a dessert.

Allow to sit for another 30 minutes, so the cake can absorb the glaze.Posted by Fiona Beckett (Google+) on Septemat 09:42Ī recent email from a reader asked me to suggest a wine to go with “ a triple coconut cake with a tangy pineapple icing served with fresh fruit salsa that has kiwi, strawberry, madarine oranges, blueberries and fresh pineapple in it”. Drizzle the mixture over the warm cake, letting it spill generously over the sides. Start with 1 tablespoon and add another if you want a stronger flavor. Once the honey begins to thin in consistency, remove from heat and stir in the whiskey. To make the glaze, heat the honey in a small saucepan, over medium heat. Once cooled, turn the cake over onto a rack and slowly lift the pan.

Lady m whiskey cake full#

Allow the cake to cool for a full 30 minutes on a wire rack. Bake for about 45 to 50 minutes, till a center tester comes out clean. Pour the batter into the prepared bundt pan. Stir till combined, being careful not to over mix. While whisking, add the honey, till well combined.Īdd the flour mixture to the wet ingredients. In a large bowl, whisk buttermilk, butter, eggs, applesauce, vanilla, and Wyoming Whiskey till well combined. Process for 1-2 minutes, till finely ground.

In a food processor, combine the oats, flour, baking powder, baking soda, and kosher salt. Prepare a non-stick bundt cake pan by generously coating with non-stick baking spray and dusting with flour. Adjust the oven rack to the middle position. Wyoming Whiskey Honey Oat Bundt CakeĢ 1/2 cups + 2 tablespoons all purpose flourġ/2 cup unsalted butter, melted and slightly cooledĤ large eggs, at room temperature, lightly beaten Note: This recipe was created for an altitude of 6500-7000 feet, the elevation of my home in Freedom, Wyoming.