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Like winter and warmth

Hi, friends.

I’m writing this from Oklahoma City, from my old bedroom in my mother’s house, where I used to, as a teenager, write gushy poems about 18-year-old boys with sideburns. I had a real thing for 18-year-old boys with sideburns. I don’t anymore.

I now have a thing for whiskey-soaked dark chocolate Bundt cakes. They hold their liquor better. Among other things.

I can’t talk for long today, because we arrived in Oklahoma around ten o’clock last night and then stayed up too late talking, so I’m tired. I still can’t believe that we even got here, given how snowed-under Seattle is right now. The day before we left, we watched people snowboard down the hill on 65th Street in Ballard. On the way to the airport, we passed a guy on cross-country skis, making his way slowly, cheerfully, up the road. It was all pretty dreamy, really, so long as you didn’t have anywhere important to be. Like the airport, for example, or your mother’s house in Oklahoma. The fact that our flight even left SeaTac yesterday was, we decided, our Christmas miracle. So I think I should keep this short today, and get back to appreciating that miracle by crawling under the covers in my old bed.

But before I do that, I wanted to make sure that you had this Bundt cake recipe. If you haven’t yet had your Christmas miracle, well, ta daaa! Here it is.

I am not, under ordinary circumstances, a great fan of alcoholic desserts. Many of them seem to involve Amaretto, and I just don’t like it. This admission makes me sound sort of boring and unfun, I know, as though I sit around on Saturday nights and read the Oxford English Dictionary with a magnifying glass, but I say it so that you will understand how special this particular alcoholic dessert is. I am a great, great fan of this Bundt cake, or boozy cake, as I like to call it. You have to pronounce that as one word: not boozy cake, but boozycake. Just so you know.

The recipe comes from the New York Times, from an article by Melissa Clark that ran about three weeks ago. It’s a riff on an old Maida Heatter recipe, a rich, dark chocolate cake punched up with not only a quarter-cup of instant espresso, but an entire cup, a cup, ONE CUP, of whiskey. It has a soft, moist, tightly woven crumb, and it makes the kitchen smell very sophisticated, like winter and warmth and the dinner parties my parents used to throw when I was little, after they put me to bed. It smells very chocolatey and very boozy. Because it is very boozy. The night I made it, I cut a slice while it was still a bit warm, and eating it, standing over the kitchen counter, I actually felt a little woozy. And no, I did not intend to make that rhyme. Although once I saw it happening, I didn’t exactly stop it, either.

If you can, try to make this cake a day before you want to serve it, to allow the flavors to mellow and meld. On the first day, the flavor of the alcohol threatens to drown out the chocolate, but after a little overnight rest, they reach a sort of compromise, complementing each other instead of competing, the deep darkness of the chocolate rising to meet the heady afterburn of the whiskey. If you, like us, haven’t trimmed your tree yet, this would be just the kind of thing for that, for eating with one hand while you hang ornaments with the other. To add to the festive feeling, you could even turn on that old Mannheim Steamroller Christmas album, the one that came out in 1984 and that my family continues to trot out every single December. If you eat enough boozy cake, the synthesizers might actually sound kind of nice. Imagine that! What a cake.

Whiskey-Soaked Dark Chocolate Bundt Cake
Adapted from The New York Times

I used St. George whiskey for this recipe, but next time, I think I would use bourbon. Whatever you choose, be sure to use something that you like to drink on its own; its flavor is the real centerpiece here.

2 sticks (8 oz.) unsalted butter, softened, plus more for the pan
2 cups all-purpose flour, plus more for the pan
5 oz. unsweetened chocolate
¼ cup instant espresso powder
2 Tbsp. unsweetened cocoa powder
1 cup bourbon, rye, or other whiskey, plus more for sprinkling
½ tsp. kosher salt
2 cups granulated sugar
3 large eggs
1 Tbsp. vanilla extract
1 tsp. baking soda
Confectioners’ sugar, for garnish (optional)

Preheat oven to 325°F. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans).

In a heatproof bowl set over – but not touching – a saucepan of simmering water, melt the chocolate until just smooth, stirring occasionally. Let cool.

Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Stir until the powders dissolve. Add the whiskey and salt. Let cool.

Using an electric mixer, beat the butter until fluffy. Add the sugar, and beat until well combined. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down the sides of the bowl with a rubber spatula.

With the mixer on low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with the whiskey mixture. It may seem like there is too much liquid, but don’t worry; it’s okay. Scrape the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes for a Bundt pan. (Loaf pans will take less time; start checking them after 55 minutes.)

Transfer the cake, still in its pan, to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. (I did this by pouring a little bit into a teaspoon, and then shaking the teaspoon over the cake. I’m guessing that I used 3 teaspoons’ worth in all.) Cool completely before serving, garnished with confectioners’ sugar, if you like.

Note: This cake tastes even better on the second day, when the intensity of the alcohol mellows a little bit.

Yield: 10 to 12 servings.


Blogger Kelsey said...

Dark Chocolate and whiskey--two of my favorites. This cake looks so delicious. I think I'll make it for New Year's Day in Oklahoma City, which is where I'll be. Hope you have a safe and joyous holiday with your dark chocolate, wind, and the BC Clark jingle!

12:56 PM, December 23, 2008  
Blogger Leah said...

Um. Is there something wrong with reading the OED with a magnifying glass on Saturday night? If so, I am super sad right now.

But really, any post that features these photos, Maida Heater, and a cake like this is wonderful. As are you, my dear. Happiest of holidays to you and the family - give my love to all. xo

12:59 PM, December 23, 2008  
Anonymous blair said...

you are the cutest thing ever Molly. Only you can make me get out in this snow to get to the liquor store for whiskey, that's saying a lot!

1:04 PM, December 23, 2008  
Blogger abbeyviolet said...

I've always enjoyed our OKC connection. I've been reading you while not living in Oklahoma for several years and this year returned so I'm probably not far away in NW OKC just now pondering if a cake with this much alcohol is OK when pregnant, hmmm, possibly not, but fun to ponder and fun to read. Enjoy this blustery Oklahoma day.

1:11 PM, December 23, 2008  
Anonymous Ellie said...

Funny, I just last week baked Maida Heatter's version - using Kahlua for the alcohol - and mailed it to my sister in California for her birthday cake. It is a heavenly cake, though I have to admit that while I used only 1/2 cup Kahlua in the batter (as Maida prescribed), I sprinkled a lot more than 3 teaspoons after it was baked! I've made it many many times over the years, using every imaginable type of alcohol. I only disagree with Molly on one count: I think it's just as good fresh out of the pan as it is the following day. Yum.

1:32 PM, December 23, 2008  
Anonymous Anonymous said...

I was on the hill on 65th on Sunday, as well. What a fun sense of community that hill brought out in people. Adults sledding down in plastic swimming pools and teenage girls clasping hands as they slid down in separate saucers.

Merry Christmas to you and your hubby! Glad you made it out amid the Sea-Tac madness! Thanks for the recipe -- looks delicious!

1:42 PM, December 23, 2008  
Blogger Spaynes Hall Farm Meats said...

Hi Molly,
Thanks for sharing your bundt recipe - I'm looking forward to trying it out over the holidays :-)
I'm so envious though - last time I went home I discovered my mother had turned my old teenage-angst-ridden bedroom into her dressing room! Fair enough I guess since I'm 29 and bought my own house last year... but still... definitely leaving my youth behind.

Happy holidays!
Juliet x

1:53 PM, December 23, 2008  
Anonymous Jessie S. said...

Happy Christmas in the midwest! (We are in Wisconsin)... I am glad there is someone else who grew up listening to Mannheim Steamroller at their parents house, too. :)

1:55 PM, December 23, 2008  
Blogger Victoria said...

Soooo glad you made it home. Merry Christmas!

Maybe you could sit around reading the QED with a shot of Maker's Mark or some single malt Scotch. It could be a Tuesday - or a Wednesday. It doesn't have to be Saturday!

I am spending the whole week in upstate NY, where the ground is frozen and covered with snow, re-reading Wuthering Heights as my Christmas treat. Of course, I've already watched A Christmas Carol with Alistair Sim and have moved on to Lord of the Rings, so I'm happy.

I shall definitely try this whiskey cake. It looks great - but then everything you post looks great. And - the good news - it always turns out to actually be great. I am still dreaming of those rice-stuffed tomatoes.

Next time, substitute Frangelico for Amaretto. You will like whatever it is so much better.

2:20 PM, December 23, 2008  
Anonymous kosenrufu mama said...

it looks delicius.... merry christmas!!!!

2:33 PM, December 23, 2008  
Blogger Nurit "1 family. friendly. food." said...

Ooh, we’re supposed to fly tomorrow. There are helpful links in the link you sent.
I’m glad you made it fairly easily.
The cake looks and sounds terrific. Surely will give it a try after we come back.
Happy New year!

3:25 PM, December 23, 2008  
Blogger mari said...

Yum! My mouth is watering. :)

Happy Holidays!

3:38 PM, December 23, 2008  
Blogger Sarah Jane said...

I think I'm gonna make this tonight. I am! All I need to go buy is the espresso.
I wish I had parents in OK that still lived in my childhood home and kept my bedroom just the way I left it and I could fly there for Xmas.

3:53 PM, December 23, 2008  
Anonymous Rachel said...

Funny, I was just looking for a not-so-typical chocolate cake for Christmas. I am tempted to use Jack Daniels for this...hopefully my dad doesn't notice (quite proud of his collection of whiskeys).

4:15 PM, December 23, 2008  
Blogger Molly said...

Oh, I have cake envy right now... such gorgeous shots. Yum, yum. I wish you the best this holiday season! Enjoy family time. xo

4:38 PM, December 23, 2008  
Blogger Gretchen Noelle said...

This does sound terrific! I marked it and hope to try it soon. How tasty!

4:39 PM, December 23, 2008  
Blogger Ann said...

You are indeed lucky that you got a flight out of Seattle, although according to the news, SeaTac is in almost normal today. I wish I could say the same for the Metro buses, because you can't get from where we live in Ballard to just about anywhere else using mass transit.

That recipe looks wonderful, although I'll have to hike down the hill to the liquor store for whisky (or whiskey, but I'll probably buy whisky). I have photos from Sunday of people cross-country skiing on the opposite end of 65th on Sunset Hill, and one of an excited Bernese Mountain Dog frolicking with his human. It's almost dark here in Ballard, but all this snow has made these late afternoons unusually bright!

I don't have to go to work, we have enough food to last until the 40° weather this weekend, and I have nice Gore-Tex boots. So tomorrow I'll hazard the hilly walk down to the liquor store, then come home and bake this cake on Christmas Eve. If the in-laws drive over from Magnolia, great, but if not, I can't think of a better Christmas dessert than some of that cake with a little vanilla ice cream. Thank you, Molly, and I hope you all have a very Merry Christmas.

4:43 PM, December 23, 2008  
Blogger christy said...

Merry Christmas!
Boozycake looks just up my alley. I can't wait to try it--I think with SoCo, because I have a ton of it, and well to be honest, this cake looks like Southern comfort to me :)
Thanks for the recipe. :)

5:04 PM, December 23, 2008  
Blogger maggie said...

What a cake. I'm usually not a huge fan of boozy desserts but this sounds so perfect...
What a storm we've been having on the west coast. Glad you go out safely. I too am thankful to have avoided airport trauma...

5:20 PM, December 23, 2008  
Blogger Lisa said...

I posted about this recipe too. It is a fabulous cake! I used bourbon when I made it. Once I used Knob Creek and another time Maker's Mark. The taste was intense and delicious. I very highly recommend it for holiday gatherings.

6:10 PM, December 23, 2008  
Anonymous Erin said...

I saw a man with downhill skiis whizzing down Queen Anne Hill yesterday, a few cross country skiers and some rather inappropriate snowmen. I can hardly believe I am back in Seattle. So glad you were among the lucky ones to get out of Sea-Tac. Merry Christmas!

That cake looks fab.

6:48 PM, December 23, 2008  
Anonymous raoul duke said...

Mannheim Steamroller, you're lucky. My wife has, for years, woken our children with the chipmunks Christmas album. They're in their 30's now and still get, you guessed it, the chipmunks when they come for Christmas. Hope you have a great holiday with your family.

7:05 PM, December 23, 2008  
Blogger Alina said...

Sounds so yummy. I can almost smell it. Merry Christmas!

8:08 PM, December 23, 2008  
Anonymous Ricki said...

Anything that begins with Maida Heatter is good by me. And I just happen to have the original, in her cookbook, sitting on my bookshelf. . . can't wait to try this out! Have fun at home. :)

8:11 PM, December 23, 2008  
Blogger Samarahuel said...

Anonymous' and your account of the sledding makes me happy. My husband and I spend many hours scouring many stores yesterday for a sled. We just couldn't find them in Germany! It might be because there is no snow on the ground, but we're planning a 45-minute drive to a rather large hill, large enough that it does still have snow on it. Kids looked with wonder and envy at the SnoSlyders we finally found as we were heading for the store checkout, kind of like a man at the grocery store looked at the two cartons of eggnog in my cart. I think they were the last two cartons in the store, stealthily handed to me through the egg shelf by a friendly grocery store worker who just happened to remember me from the previous day, when they were sold out.

Anyway, I had another recipe for a chocolate boozy cake that I've been wanting to try, but now I'm apt to forget about it and just make yours, because where others could use a bit of tweaking, you never fail me with perfect recipes. Thank you for that, Molly.

8:52 PM, December 23, 2008  
Anonymous KatyBelle said...

Merry Christmas, Molly!! I'm using your (amazing) chocolate macaroons as Christmas gifts for my friends, and they're a HUGE hit.

Good to hear you were able to get home for Christmas, considering the weather. A friend of mine is stuck in Vancouver, trying to get home (here, in Edmonton) for the holidays.

8:55 PM, December 23, 2008  
Anonymous laura said...

I have a daughter who has been living in Moore.OK for the past three years. Three years ago we spent Christmas out there. Quite a difference from my home in Wi. My daughter is now in Korea, and her husband in Iraq. Your cake sounds wonderful.

9:17 PM, December 23, 2008  
Blogger Lisa said...

Loveliest Molly, this post makes me feel extra merry. Although it's certainly a festive time for us, I feel I've hardly caught my breath to think about Christmas -- which I love. Thinking about boozycake -- and reading about snow in Seattle! -- makes me feel all 'tis-the-season joyful. So do all the comments so far. Glad you made it back to Oklahoma. My bro flew in from Portland and was delayed almost three days! But we're all safe and snug now, also in our childhood bedrooms.

Merry merry!

9:46 PM, December 23, 2008  
Blogger Charles said...

I will try the jacked! cake :)

Your food pictures look amazing! I’d love to know how your setup is when picturing your food.


11:44 PM, December 23, 2008  
Blogger A Day That Is Dessert said...

You are so funny! This sounds delicious. Merry Christmas!

11:48 PM, December 23, 2008  
Blogger reya said...

Even your bundt cake looks like Christmas! A pretty dusting of snow over the brown earth.

4:18 AM, December 24, 2008  
Blogger JillyB said...

I can't wait to try this cake! But first I have to brave the wintry weather and get back home to Indiana, where I spent many childhood Christmases listening to Mannheim Steamroller--my parents have at least 3 of their Christmas albums. I am pretty sure that they will be playing them again this Christmas.

Merry Christmas!

6:04 AM, December 24, 2008  
Anonymous Sara said...

The cake looks fantastic. I have a bottle of Jack Daniels in the kitchen just waiting for something like this.

I am sure I will hear Mannheim Steamroller tomorrow morning at my parents when we open gifts. Glad we aren't the only ones.

7:09 AM, December 24, 2008  
Blogger Vincci said...

Molly - I don't know why, but that entry just made me really miss your writing. Can't wait for your cookbook to come out, and will definitely try that cake once I have access to an oven (living in a small apartment in Hong Kong right now), booze, and a bundt pan!

Merry Christmas!

7:36 AM, December 24, 2008  
Blogger amy nickerson said...

Wish you would have brought some snow with you to Oklahoma! I was hoping for a white Christmas here (I'm in Edmond), but looks like it'll be another dry (but probably windy) Oklahoma Christmas.

The cake looks amazing though! I'll have to give it a try!!

7:52 AM, December 24, 2008  
Anonymous Greg Turner said...

I love your food photos. Even the new ones look like memories.

8:33 AM, December 24, 2008  
Anonymous Joy the Baker said...

So amazing that you made it out of Seattle. This cake sounds absolutely dreamy. Whiskey makes exactly everything better! Have a great holiday!

10:46 AM, December 24, 2008  
Anonymous Aleta said...

This looks like it will give the old standby, rum cake, a run for its money. It will be perfect for New Year's Eve, when we'll all be tired of cookies for the moment.

11:38 AM, December 24, 2008  
Blogger Alice Q. Foodie said...

Oh man, we totally have that album - and play it every year. Happy Christmas Eve everyone!

11:58 AM, December 24, 2008  
Anonymous Anonymous said...

As I read this post, I am, too, back home at my parents' house, and that 1984 Mannheim Steamroller CD (complete with the synthesizers) is blasting as I wrap Christmas presents.. As much as I like to make fun of it - it wouldn't be Christmas without it! And I may have to try this cake... a boozycake sounds right up my alley :)

12:02 PM, December 24, 2008  
Blogger Brooke said...

Here I was, with my list of things to bake (Finnish Nissu and black pepper and salt-topped sugar cookies), and I had no idea I was short one dessert! Now I know I've got to make this too!

Merry Christmas. Enjoy the snow!

3:12 PM, December 24, 2008  
Blogger Payal Shah said...

Hi Molly, This cake looks super scrumptious. Everything on your blog looks like a treat and makes me want to jump out of my comfort zone and whip up my own batch of whatever it is you happen to post about. So far I have made your - Aunt Bill's Brown Candy recipe, pickled red onions and pickled prunes with orange zest and also the braised brussel sprouts. Aunt Bill's Brown Candy and the pickled prunes with orange zest are my favorites so far. I definitely want to make this cake as well.

3:43 PM, December 24, 2008  
Blogger Lynn said...

I was going to make a chocolate rum cake, but I now am thinking this will be a prefect dessert for New years Eve!!!
could you send some of that snow here to Virginia...60 degrees does not get me in the Christmas mood!!
Have a very Merry Christmas!

5:32 PM, December 24, 2008  
Blogger Anna said...

So far, you are the ONLY person I know who was able to make it out of Sea-Tac! Miracle, indeed.

Hooray for boozy bundt cakes! I just made The Wednesday Chef's Sweet Potato Bundt Cake with Rum Raisins. Yum!

10:57 PM, December 24, 2008  
Blogger Emily said...

Happy Christmas! The cake sounds very yummy, as everything on your blog dose. I hope your holidays are wonderful and that you have a very merry Christmas.

11:20 AM, December 25, 2008  
Blogger Sarah Jane said...

I made it 36 hours ago. Haven't cut into it to taste it yet. Gonna bring it to my dad's house to our Xmas dinner today. I put powdered sugar on top, like yours, to hide the flour that stuck to it from the pan. ANd I used Johnny Walker Red cuz it was on sale and I had a coupon. Thank you for the recipe!

12:02 PM, December 25, 2008  
Anonymous Rachel said...

I referenced your Tarte Tatin recipe in my blog-the recipe seems easy but its really not! It took me months to get it right (and I had to wait for apple season to kick in). I found a french brand that sells it frozen, its ok but not great.

1:07 PM, December 25, 2008  
Blogger Botacook said...

This cake looks fantastic - and I hope you had a happy Christmas.

2:29 PM, December 25, 2008  
Blogger Giff said...

looks delicious, might try a go at this next week. happy holidays

2:49 PM, December 25, 2008  
Anonymous Stacey said...

This cake sounds so good! Will have to make it tomorrow. Cannot believe it will be 70' in OK tomorrow! I like it cold this time of year but think I can handle the 70' weather.

4:26 PM, December 25, 2008  
Blogger Ann said...

Oh my good heavens, that cake was too die for! It was worth the slippery trip to the liquor store yesterday; gusty wind and wet plops of snow falling from tree branches included. The cake didn't release cleanly from my bundt pan, despite being properly greased & floured (even jello salads stick in that thing, no matter how it's prepared, so it's being donated to Goodwill tomorrow).

We ate a non-traditional Christmas meal of linguica & kale soup with homemade bread, then enjoyed the cake with vanilla ice cream. Definitely a hit, although I substituted 3oz of the unsweetened for semi-sweet chocolate, since I hate dark chocolate. But this was one really, REALLY good cake. Moist, dense, really easy to make...thank you for this recipe!

5:24 PM, December 25, 2008  
Blogger Cottage Smallholder said...

Hello Molly! Your blog is an inspiration.

Happy Christmas holidays and best wishes for a fabulous 2009.

5:30 PM, December 25, 2008  
Blogger lithprint said...

Lovely recipe, can't wait to try it. Merry Christmas and happy new year!

10:09 PM, December 25, 2008  
Blogger Barbara said...

Anyone who posts a recipe from Maida Heatter, adapted or not, is truly going to the main source. She is the finest dessert chef in the world! I have all her cookbooks and use them constantly.
And I so enjoy your blog; it is comforting, fun and informative.

5:20 AM, December 26, 2008  
Blogger Leslie said...

This kind of cake is amazing, but even more amazing with "Fluthered Cream" (as Chow notes in
this recipe
, "fluthered is Irish slang for drunk"). Basically whipped cream with a splash of booze.

Actually, Fluthered Cream is pretty much delicious by itself, too...

2:18 PM, December 26, 2008  
Blogger cindy* said...

i had to comment because we definitely listened to that album yesterday too!

2:27 PM, December 26, 2008  
Blogger Helen said...

Made this cake the very next day. The batter was fabulous (had to taste to make sure it was ok...) I made a small bundt and 2 mini loaves. In spite of all admonitions to the family that it had to sit overnight untouched so the flavors could all get to know each other better, one of the mini loaves didn't make it through the night! When serving time came I surrounded it in the center and outside with pomegranate seeds. It looked so festive. Thank you and happiest of holidays.

3:07 PM, December 26, 2008  
Blogger Helen said...

oh yeah, I forgot to tell you that around here we are calling it "boozywoozycake" !

3:25 PM, December 26, 2008  
Blogger Lisa said...

Hope your Christmas was merry, Molly! I'm sure it was due to the boozycake.

One question: do you think I could substitute almond flour for the regular flour to make it gluten free?

6:03 PM, December 26, 2008  
Blogger Sarah Jane said...

I made it, I waited more than a day, I ate it. It is impressive. The texture is dense and so moist. Just perfect. By itself, the whiskey flavor seems like a whisper but with a cup of coffee the whiskey is more present.

7:04 PM, December 26, 2008  
Blogger Penelope Roo said...

Merry Christmas, Molly!

I have been tres busy with my new job lately...I haven't had a chance to check in for a while. I love this entry. Full of Holiday Cheer and the right proportions of nostaglia and chocolate. :-)

Thanks for the tip for the game "Ticket to Ride" a couple of months ago. My nephew loved it and it started an impromptu grudge match between my brother and I. hee, hee ( he won, which I know for a 40 yr old was very thrilling!)

All the best to you & yours in the new year!!!

Penelope Roo

7:08 AM, December 27, 2008  
Blogger Jessica said...

Looks amazing, but I think that I will need to take a little break from baked goods after the very sweet Christmas I have had! I just managed to get out of Seattle before the craziness started, so I too am grateful for that.

11:02 AM, December 27, 2008  
Blogger Katy said...

Dear Molly,
I have just recently learned about your blog, and after reading this most recent posting I have decided to go back to the beginning and work my way through, like a book. The only problem is, I'm afraid I'll be eating my way through and wind up weighing 700 pounds. I think it will be worth it, though!

6:42 PM, December 27, 2008  
Blogger Fran said...

Thanks for all of the OKC memories. Want to make your cake for New Year's. Have made a Guiness chocolate cake that is not bad either. It wouldn't be Christmas in Oklahoma without Aunt Bill's candy(read your article and totally related to that scene as I grew up in OKC) and the B.C. Clark jingle. Happy Holidays!

8:06 AM, December 28, 2008  
Blogger Molly said...

Lisa, I do think you could use almond flour here, but I wouldn't recommend substituting it for all of the flour. I'm afraid it would make the cake too moist and too heavy. Could you maybe use a gluten-free flour blend instead? I would recommend using that instead of the regular flour. I hope this helps...

8:23 PM, December 28, 2008  
Blogger Lisa said...

Yep! It does. I think that's the best advice. Thanks, Molly!

7:22 AM, December 29, 2008  
Blogger Kelly said...

oh my gosh - i had no idea you were from OKC! it's where i currently live and loved reading your memories - thanks for sharing. :)

happy holidays

8:38 AM, December 29, 2008  
Blogger Adrienne said...

Oh my goodness, you made it! I went to Oklahoma last week also, and it took about three days to get there from Boston. I was feeling pretty bad for all the people we ran into who were trying to get to Seattle, but I went to A LOT of airports after our original flight was cancelled and then we rebooked on another airline and were rerouted and spent a long, nervous afternoon on standby in snowy Chicago and a very cold and uncomfortable night in the St. Louis airport... eventually we made it to Tulsa. Which is sort of near where we were actually going. Anyway, I made this cake a couple of weeks ago for a party! It's wonderful, isn't it? And I agree, the smell in the house is DIVINE.

11:19 AM, December 29, 2008  
Blogger Holly Dart said...

that manheim steamroller bit is cracking me up. Such a perfect description of my family, too.

I only wish I could make this cake to dim the effects. alas, I abstain from alcohol. I guess its back to the dictionary for me.

11:20 AM, December 29, 2008  
Blogger gail said...

mmm divinely delicious! Merry Christmas Molly!

3:39 PM, December 29, 2008  
Anonymous Jaime said...

Mmmmmmm. . ..boozecake! Its disappearing fast here in Park City!

4:38 PM, December 29, 2008  
Blogger jora said...

This line made me belly-laugh:

"....as though I sit around on Saturday nights and read the Oxford English Dictionary with a magnifying glass."

Thanks...I needed that! :)

7:35 PM, December 29, 2008  
Blogger blythe said...

Okies unite! I'm happy to have discovered such a lovely blog about my favorite subject with a connection to my favorite place (well, I don't really have a choice, I'm a lifelong Normanite). Hope you didn't pack many sweaters, since, you know, it was 65 degrees today...

7:56 PM, December 29, 2008  
Blogger Libby said...

Hi! I was going to make this cake for a holiday party--it looks delicious--but then realized that it probably wouldn't be quite enough for 15 people. So I ended up making your "Far From Disaster" cake into 12 cupcakes and a bundt cake instead, with a simple powdered sugar dusting and some fresh whipped cream. It was delicious (as always), and turned out beautifully well in the bundt pan. I'm hoping to try this one soon, too.

12:30 AM, December 30, 2008  
Anonymous Hillary said...

Whiskey and chocolate? I think this cake was made for my boyfriend and I to make. Those are our two favorite things! :)

7:34 AM, December 30, 2008  
Blogger Cara said...

This cake is in my oven right now, and the aroma...the delicious bourbony chocolate aroma...is completely distracting. I keep walking in little circles around the kitchen. I'm making it for a New Year's party tomorrow, but will I actually be able to leave it alone once it's out of the oven???

3:43 PM, December 30, 2008  
Anonymous Wray said...

Just made this cake for New Years Eve with a few friends and it was a big hit. I used bourbon - my husband's most beloved bourbon - and it was amazing!

Happy New Year!

9:59 AM, January 01, 2009  
Blogger Lisa said...

I made this cake last night for New Year's Day! For my birthday! (Which happen to be the same day!) I had to beg for people to leave me a slice to have with coffee in the morning!

Perfect. Thanks, as always, for bringing the deliciousness. This cake is going into the "favorite cakes ever" file.

7:38 AM, January 02, 2009  
Anonymous Carolyn Jung said...

There's nothing that says a comforting taste of nostalgia more than a bundt cake. Mmm, and add whiskey to it, and who can resist? Not me, that's for sure.

9:32 AM, January 02, 2009  
Anonymous Vegan Recipes said...

Oh dear god I wish I had found this before Christmas, it sounds amazing!

MAybe not 100% vegan friendly for my Girlfriend but I am sure I could have finished off her portion!

5:16 AM, January 04, 2009  
Anonymous Ann said...

LOVED this cake! It was delicious, and the neighbors we shared it with gave it unanimous raves.

Thanks for the recipe, and happy new year!

11:11 AM, January 06, 2009  
Blogger Harry and Eddie said...

Molly, What a conincidence. I just got around to reading this post, just as I finished off one loaf pan of this exact same cake. It is an incredible recipe and just gets better with each day of storage. I'm glad I made it in loaf pans because I've got a whole other cake to look forward to in the freezer.

2:24 PM, January 06, 2009  
Blogger Nurit "1 family. friendly. food." said...

This is an amazing cake. Finally made it today. used congac since this is what i had at home. WOW-wa-wiwa.

8:08 PM, January 08, 2009  
Blogger allisen said...

It's a cold and awful January in Pittsburgh - finally the perfect moment for this recipe. I am biding my time and waiting a day to try, but I spent much of last night with my nose 1-inch from the cake - inhaling. A heady blend of Manahattans (my favorite) and dark chocolate (my other favorite). Thank you!

7:30 AM, January 22, 2009  
Anonymous Jeff Winett said...

One month from the day of your original posting of this recipe, it was devoured in Sherman Oaks, California! Debbie and Michael came to "Camp Jeff and Owen" for dinner tonight, and the four of us PLOHTZED. Simply ummmazing cake---while I did use Maker's Mark, we all felt like we were eating the best "rum" ball on earth. Vanilla ice cream on the side didn't hurt either! An heirloom recipe has been born, and a big thanx from "the boys" is yours.
Healthy and happy New Year Molly.

10:49 PM, January 23, 2009  
Blogger Johnna said...

I'm trying your cake today. One question. It calls for 1 tbsp vanilla and 1 tsp baking soda. I wondered if those were switched? It seems like a lot of vanilla and a little baking soda. I'm making it in mini-bunt pans. Hope it turns out as yummy as yours.
Love your site!

1:45 PM, January 24, 2009  
Blogger Molly said...

No worries, Johnna! It is correct, yes. Your question made me nervous, so I checked the original recipe, and yep, it's 1 Tbsp. vanilla and 1 tsp. baking soda...


1:49 PM, January 24, 2009  
Blogger Barbara said...

I made this cake a few weeks ago and ohh, was it good. It smelled so enticing coming out of the oven that we simply couldn't wait till the second day and, while eating a still warm piece, we wondered, with our mouths full, why on earth you recommended leaving it overnight. The next morning (well, it was a weekend!) we figured it out. Still, for impatient indulgers such as ourselves, warm and fresh works as well.

12:11 AM, February 22, 2009  
Anonymous Tammie Dooley said...

Oklahoma! I'm in Tulsa, just discovered your site. I'm an instant fan of the boozy cake (and of your site). Hope you are thawing in Seattle. We've had a late cold snap. Maybe the boozy cake tonight is just what we need! -- Tammie

3:00 PM, March 02, 2009  
Anonymous Erin said...

I know it's been a while since this post, but I had to come back and comment. I just made this cake yesterday and have fallen in love. This is one of the best cakes I have ever eaten and I am telling everyone!

9:54 AM, March 18, 2009  
Anonymous Lise said...

"I now have a thing for whiskey-soaked dark chocolate Bundt cakes. They hold their liquor better."

Fantastically hilarious! If the idea of chocolate and whiskey didn't reel me into trying this recipe, the above surely did. Brilliant!

12:33 AM, May 29, 2009  
Anonymous Seth said...

Hi, isn't 2 cups sugar very much? Can you say it was too sweet or not?
Thank you.

2:00 AM, January 22, 2010  
Blogger Molly said...

Seth, it's not too sweet, no. I don't care for terribly sweet desserts. I think it's just right.

9:14 AM, January 22, 2010  
Blogger Kari said...

What is instant espresso powder? Can I just use fresh finely ground espresso?

9:52 PM, January 27, 2010  
Blogger Molly said...

Kari, from what I understand, instant espresso powder is brewed espresso that has been dehydrated. When you add water to it, you get an "instant" version of espresso. You know instant coffee? Like Folgers? Instant espresso is the espresso version of that. It's not the same as finely ground espresso beans, and I'm not sure that substituting one for the other would work. Generally, the only recommended substitute I know of for instant espresso is instant coffee.

12:14 PM, January 28, 2010  
Blogger Emily said...

Is a 10-inch bundt cake pan the same as a 10 cup capacity? This is all very confusing, my dear, but I've been NEEDING to make this for months.

5:57 AM, February 19, 2010  
Blogger Molly said...

Emily, yes! I just went and measured my Bundt pan, and it's a 10-inch.

4:36 PM, February 22, 2010  
Blogger Emily said...

Oooooh boy. Finally ordered the bundt cake pan to bake this in honor of my roommate's birthday.
Well done, my dear, well done.

2:42 PM, March 14, 2010  
Anonymous Karen said...

Do you think any kind of liqueur could be substituted for the whiskey (and in the same proportions)? I noticed that another commenter mentioned using Kahlua. I was thinking that Bailey's would be a nice wintry choice.

10:17 PM, November 21, 2010  
Blogger Molly said...

Karen, I worry that 1 cup of Bailey's would make the cake too sweet. Bailey's is much sweeter than whiskey, and it has less alcohol, so I think it would work quite differently here. If you wanted to use it, I think you'd have to compensate by removing some of the sugar from the cake, and I'm not sure how much booze flavor you would get.

10:06 AM, November 22, 2010  
Anonymous Beth said...

This was fantastic - easy to make and absolutely delicious. I don't have a bundt pan, but found it works well as a layer cake and as cupcakes too. Will definitely be keeping this recipe!

11:54 PM, November 28, 2010  
Blogger Jennifer said...

I absolutely adore this cake. I've uploaded it to SparkRecipes.com (with proper attribution, because I'm a librarian). I hope you don't mind! It gives all the nutritional information and stuff there.

11:24 AM, December 08, 2010  
Blogger ruby said...

I made the cake.


It's kind of more than amazing.
Thank you so much for this recipe.

9:31 AM, February 07, 2011  
Blogger Candylei said...

Jenny Doh from Crecendoh.com sent us over. I am delighted to see you have the recipe here! Thank you!


8:58 AM, March 03, 2011  
Anonymous Cristina said...

I was looking for a way to use up the bottles of Jack Daniels given to us over the years when I came across this recipe in my search. Thank you very much! Coincidentally, I made your banana cake recipe this weekend and it was declared a full 10, and the best cake ever. Many many thanks for that too. Best wishes!

1:29 PM, May 23, 2011  
Blogger Holly said...

I have collected SO many recipes off the intertubes, and it is very rare for me to go back to the source (for good or ill) ... but in this case, I feel compelled. This recipe is a winner. I am already planning the next time I will make this, and the one I just made today is only half eaten. Thanks a billion, this may be the best use of bourbon I have ever met, actually superior to the whiskey sour.

Thank you!

1:29 PM, February 03, 2012  
Anonymous Courtney said...

I've made this twice now, and it's been a hit both times! I made it with bourbon, which also inspired me to try my first Old Fashioned.

10:31 AM, September 21, 2012  
Anonymous Sutton said...

Molly, I just made the Boozeycake to serve at a party in 6 days. Does it freeze well? I'm going to wrap in saran and then foil. I've made it before is it's a favorite!!THank you.
Sutton Coldfield

11:14 AM, March 15, 2015  

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