And No One Even Cared: Whiskey Praline Cake

Ho yum. It’s party time, and I’m making a cake with whiskey in it. No apologies.



The original cake is made with Jack Daniels, and they’re all on about how great it is in this cake, but I decided I didn’t believe them and used Jameson instead.

Literally not one party person mentioned that I used Jameson. No one even cared. I’m guessing because just taste this right now.

dubious praline


One issue–the praline was woefully underdone and therefore granular. Seriously, every recipe I make from Booze Cakes has some problem. I think it is because the authors were trying to be cute and L.A. and pared down the actual recipe instructions so much that they left out key things like “actually boil the praline until it hits this temp.” You know the issues I have with boiling sugar. Girl needs all the help she can get.


C u i haf to get to a party with this cake at it,


Whiskey Praline Cake

Adapted from Booze Cakes

For the cake:

1 cup sugar

2 1/2 tablespoons molasses, divided

1 stick (8 tablespoons) softened butter

1 egg

2 flax eggs (This is 2 tablespoons ground flax mixed with 5 tablespoons water. Let set for 1o minutes before using like regular eggs. You can also just use 3 eggs total.)

2 1/4 cups all purpose flour

3/4 teaspoon baking powder

3/4 cup pumpkin puree

1/3 cup whiskey

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1/8 teaspoon ginger

1 1/2 cups toasted pecans

For the praline topping:

1/4 cup packed brown sugar

1 tablespoon water

1 tablespoon flour

3 tablespoons butter

1 1/2 cups toasted pecans

For the whiskey sauce:

3/4 cup packed brown sugar

pinch salt

5 tablespoons butter

1 teaspoon vanilla

3/4 cup whiskey

Preheat oven to 350 degree F. Generously butter and flour a 9 inch loaf pa (or line with greased parchment) and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and 1 tablespoon molasses on low until combined. Add the butter and beat together with the sugar until fluffy, about 3 minutes. Beat in the in egg, flax eggs, 1 1/2 tablespoons molasses, scraping down the sides of the bowl once. Add the flour and baking powder and beat until just combined. Add the pumpkin, whiskey, pecans and spices, stirring on low until just combined.

Pou into the prepared pan, smoothing the top. Bake 45-55 minutes, until golden brown or a toothpick inserted into the center comes out clean. Let cool in pan for about 10 minutes before inverting onto a cake plate.

While the cake is baking, prepare the praline and sauce. To make the praline topping, combine all ingredients except the nuts and cook over low heat until the butter is melted and everything has combined. Stir in nuts and set aside. To make the whiskey sauce, combine all ingredients and cook over low heat until it begins to boil. Cook until the sauce reaches the desired consistency.

To assemble the cake, sprinkle with praline topping and spoon 1/3 of the sauce over the top of the cake. When ready to serve, slice and plate cake and drizzle with more sauce.

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