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Whiskey Cake Recipe

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This recipe for Whiskey Cake, by , is from Debra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!




1 package yeast
1/2 cup lukewarm water

3 cups flour
1/2 teaspoon salt

1/2 cup milk
1/2 stick butter
4 tablespoons sugar

3 egg yolks (save whites)


3 egg whites (from yolks used above)

1/2 bag walnuts
1 1/2 cups sugar
4 jiggers whiskey

Dissolve yeast in water.

Put flour and salt in large bowl and add yeast mixture.

Cover and let stand 15 minutes (do not mix).

Heat milk, butter and sugar.

Add heated mixture to flour and yeast. Mix well until dough comes off your hands or blisters.

Line bowl with wax paper and flour, place dough in bowl, cover and refrigerate 4 hours.


Roll dough into 1/4 rectangle, making sure length off dough is long to fit into a Bundt pan

Spread wet filling over dough (leave about an inch from edge) and sprinkle with cinnamon.

Spread whipped egg whites over wet nut filling.

Roll like a jellyroll.

Place dough in heavily greased (PAM) and floured tube pan and tuck in ends.

Let dough rise 3/4" inchºººº

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
4 1/2 hours to oven
Personal Notes:
Personal Notes:
Baking times are tricky:

350° bake 10 minutes
300° bake 60 minutes
turn oven off leave for 10 minutes




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