Jack Daniel’s Cake with Buttered Whiskey Glaze

I always like an opportunity to bake a cake, and to celebrate my dad’s birthday last month I decided to try something other than standard chocolate. He likes Jack Daniel’s whiskey, so I thought that would be a good starting point for this adults-only cake. A Google search led me to Jack’s Birthday Cake on a Paula Deen forum, but the same recipe — which seems to originate on the Jack Daniel’s site — has been copied around the Web under different names.

This is a dense, pound-like cake that works well in a Bundt pan. Everyone liked the cake, though J. and I felt the alcohol flavor was a little too pronounced in the glaze — it overpowered the cake, which was very good in its own right. If I made it again, I might try a chocolate glaze, or just sub out some of the whiskey in the glaze for water.

Even though it bakes for almost an hour, keep in mind this cake has a strong, distinct whiskey flavor. As I made it, it contains more than three-quarters of a cup of Jack — about 7 shots — in the whole glazed cake. I would not serve it to kids (mine had Carvel Flying Saucers instead). Remember to eat this cake responsibly!

Jack Daniel’s Cake with Buttered Whiskey Glaze
Slightly adapted from Jack Daniel’s Tennessee Whiskey

2 sticks (1 c.) unsalted butter
2 c. firmly-packed light brown sugar
4 large eggs
½ c. Jack Daniel’s Tennessee Whiskey
2¼ c. all-purpose flour
2½ tsp. baking powder
½ tsp. salt
1 c. pecans, roughly chopped
6 oz. semi-sweet mini chocolate chips

Buttered Whiskey Glaze (recipe below)

Preheat oven to 325° F.

Melt butter in a large pot over low heat. Once it is fully melted, turn off the heat and use the pot as your mixing bowl. Add in the brown sugar, eggs, and whiskey, stirring well after each one. Then add the flour, baking powder, salt, nuts, and chips. Mix until well-combined.

Pour batter into a greased 10-inch Bundt pan (a 9×13-inch pan will also work). Bake for about 50 minutes, or until a toothpick inserted into the center of one side comes out clean, and the edges begin to pull away from the sides of the pan. The cake will *not* change color significantly, so don’t go by color alone.

Cool completely on a wire rack, then turn out of the Bundt pan. Drizzle with glaze.

Buttered Whiskey Glaze

Glaze can be made ahead and reheated briefly in a microwave (20 seconds or so) so that it can be drizzled right before serving.

½ stick (¼ c.) butter
2 c. powdered sugar
1/3 c. Jack Daniel’s Tennessee Whiskey
1 tsp. vanilla

Melt butter in a small saucepan, and then remove from heat. Add remaining ingredients, and mix with a whisk until glaze is completely smooth and no lumps of sugar remain.

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