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Soused Irish Whiskey Orange Bundt Cake Recipe

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★★★★★

4.6 from 56 reviews

This Soused Irish Whiskey Orange Bundt Cake is a moist and flavorful dessert infused with the rich taste of Irish whiskey and fresh orange zest. The cake is soaked in a luscious whiskey and orange syrup, making it irresistibly tender and perfect for special occasions or cozy gatherings.

Ingredients

Scale

Cake Ingredients

  • 2 cups all purpose flour
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 3.4 ounce box Instant Vanilla Pudding (not sugar free)
  • 8 tablespoons unsalted butter (one stick, at room temperature)
  • ½ cup vegetable oil
  • 4 large eggs (at room temperature)
  • ½ cup milk (at room temperature)
  • ½ cup Irish Whiskey (Jameson’s recommended)
  • 2 oranges (zested)
  • 2 teaspoons vanilla extract
  • dusting of almond flour (optional, for bundt pan)

Whiskey Syrup

  • 8 tablespoons unsalted butter
  • ½ cup Irish Whiskey
  • ¼ cup orange juice (from one of the zested oranges)
  • 1 cup sugar
  • ¼ teaspoon salt

Instructions

  1. Prepare the oven and bundt pan: Position the oven rack in the center and preheat the oven to 350°F. Liberally spray a 10-inch bundt pan with vegetable spray and dust the interior with almond flour, tapping out excess. Set aside.
  2. Create cake batter: In a large bowl, combine the flour, white sugar, brown sugar, baking powder, salt, instant vanilla pudding mix, butter, and vegetable oil. Using a hand or stand mixer, blend until the mixture has a sandy, crumb-like texture.
  3. Add wet ingredients: Beat in the milk and eggs, scraping down the sides of the bowl with a rubber spatula to ensure even mixing. Add the Irish whiskey, vanilla extract, and orange zest, mixing well to incorporate all flavors.
  4. Bake the cake: Pour the batter into the prepared bundt pan and bake in the center of the oven for about 1 hour or until a cake tester inserted in the center comes out clean. Avoid removing the cake from the pan immediately after baking.
  5. Prepare the whiskey syrup: In a small saucepan, combine butter, orange juice, sugar, and whiskey. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves. Reduce heat and simmer for 5-8 minutes until thick and syrupy. Remove from heat.
  6. Saturate the cake with syrup: While the cake remains in the pan, use a wooden skewer to poke holes throughout the cake. Slowly pour the warm whiskey syrup over the cake in ¼ cup increments, allowing it to soak in before adding more. Use all of the syrup for full flavor infusion.
  7. Let soak overnight: Cover the cake with plastic wrap and let it sit overnight to distribute the syrup evenly, enhancing moisture and flavor integration.
  8. Serve the cake: The next day, preheat the oven to 350°F and warm the cake for 10 minutes to reheat the syrup and help the cake release from the pan. Invert the cake onto a serving plate. Optionally serve with whipped cream for an extra touch of indulgence.

Notes

  • Use room temperature eggs, butter, and milk to ensure smooth mixing and a tender crumb.
  • Dusting the bundt pan with almond flour helps prevent sticking and adds a subtle nutty flavor.
  • Allowing the syrup to soak overnight is crucial for maximum moisture and rich taste.
  • Heating the cake before serving warms the syrup, making it sticky and aromatic.
  • For best flavor, use a quality Irish whiskey such as Jameson.

Keywords: Irish Whiskey Cake, Bundt Cake, Orange Bundt Cake, Whiskey Soaked Cake, Irish Dessert, Classic Irish Cake

Find it online: https://nayabaker.com/soused-irish-whiskey-orange-bundt-cake-recipe/