Preheat oven to 350 degrees. Spray a 6-cup bundt pan with Hy-Vee nonstick baking spray; set aside.
The only thing better than a whiskey sour is this boozy whiskey sour cake drizzled with a homemade whiskey caramel sauce.
Servings and Ingredients
|1 ½ c. Hy-Vee all-purpose flour|
|¼ c. yellow cornmeal|
|½ c. Hy-Vee granulated sugar|
|½ c. Hy-Vee dried cranberries, roughly chopped|
|1 tbsp. Hy-Vee baking powder|
|1 tsp. Hy-Vee baking soda|
|½ tsp. Hy-Vee salt|
|½ c. Hy-Vee 2% reduced-fat milk|
|½ c. Hy-Vee canola oil|
|½ c. Finagren's Irish whiskey|
|1 large lemon, zested and juiced|
|2 Hy-Vee large eggs|
|1 tsp. Hy-Vee vanilla extract|
|1 tsp. orange extract|
Things To Grab
- 6-cup bundt pan
- Hy-Vee nonstick baking spray
- 2 large bowls
- Wooden toothpick
- Medium skillet
In a large bowl, mix together flour, cornmeal, sugar, dried cranberries, baking powder, baking soda, and salt. In another bowl, mix together milk, whiskey, lemon zest and juice, eggs, and vanilla and orange extracts; mixture will get thick and curdle. Slowly whisk wet ingredients into dry ingredients until smooth and combined.
Pour batter into prepared bundt pan. Bake 30 to 40 minutes or until toothpick inserted near center comes out clean. Allow cake to cool 10 minutes in bundt pan; turn out cake and cool on a wire cooling rack.
Meanwhile, make Whiskey Caramel Sauce.
Related Content, Dessert
Once cake has cooled, pour half of the cooled Whiskey Caramel Sauce over the cake and serve the other half of sauce with individual slices.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 50mg
- Sodium: 440mg
- Total Carbohydrates: 44g
- Protein: 4g
Hy-Vee Test Kitchen