Individual Whiskey Cakes
Serves: 8
  • ⅓ cup all-purpose flour
  • 2-1/2 cups finely chopped walnuts
  • 1 cup golden raisins
  • 2 large eggs, separated and at room temperature
  • ⅔ cup lightly packed brown sugar, divided
  • ¼ cup butter, room temperature
  • ⅓ cup granulated white sugar
  • ⅔ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon ground nutmeg
  • ⅓ cup bourbon whiskey
  • Whiskey Syrup: recipe follows
  1. Butter and flour eight 4 to 6 ounce metal molds or pans. In a medium bowl, combine the ⅓ cup flour with the walnuts, and raisins; set aside.
  2. Heat oven to 250 degrees. (Yes, this is correct!) In a small bowl with electric mixer at high speed, beat egg whites until soft peaks form. Gradually beat in ⅓ cup of the brown sugar; set aside.
  3. In large bowl beat butter, remaining ⅓ cup brown sugar, and granulated sugar until well mixed. Add the egg yolks and beat well. Beat in the ⅔ cup flour, baking powder, nutmeg, and bourbon. Stir in the floured nut-raisin mixture. Gently fold in beaten egg whites. Spoon into prepared molds.
  4. Bake cakes for 1 hour or until lightly browned. Cool cakes in molds for 10 minutes on wire rack, then carefully remove from molds. Place cakes in a large, shallow pan. Spoon whiskey syrup over each cake. Let cakes stand about 2 hours, spooning syrup over them several times.
  5. Whiskey Syrup: In a small saucepan combine ½ cup granulated white sugar and ¾ cup water. Heat to boiling, stirring to dissolve sugar. Remove from heat and stir in ½ cup whiskey.
Recipe by The Culinary Cellar at