Name: Heritage Taverns WHISKEY BUTTER CAKE Recipe
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Ingredients: 1.25 cups unsalted butter (room temperature); 1 cups granulated sugar; 0.5 cups light brown sugar (packed); 3 to taste eggs (large); 1 tsp pure vanilla extract; 2 cups all-purpose flour; 2 tsp baking powder; 0.5 tsp fine sea salt; 0.5 cups whole milk; 0.25 cups whiskey (bourbon or rye); 1 tbs lemon zest (finely grated); 3 cups pitted Door County cherries (fresh or frozen); 0.75 cups granulated sugar; 2 tbs fresh lemon juice; 3 pieces black cardamom pods (cracked); 0.25 cups water; 1 tsp pectin (optional, for firmer set); 1 cups sweet cherries (pitted, for ice cream base); 1 cups heavy cream; 1 cups whole milk; 0.75 cups granulated sugar; 4 to taste large egg yolks; 1 tsp almond noyaux liqueur or apricot kernel syrup (noyaux); 1 tsp orange zest; 0.25 cups candied orange peel (finely chopped); 0.5 cups maraschino or preserved cherries (quartered); 0.125 tsp salt; 2 cups oatmilk (unsweetened); 0.5 cups whole milk; 0.5 cups granulated sugar

Method

Whiskey Butter Cake

1
Prepare and mix batter
Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round or square baking pan and line the bottom with parchment. In a mixing bowl, cream 1.25 cups room-temperature unsalted butter with 1 cup granulated sugar and 0.5 cup packed light brown sugar until light and fluffy, about 3–5 minutes. Add three large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1 tablespoon lemon zest.
2
Combine dry and wet
In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 0.5 teaspoon fine sea salt. With the mixer on low, add the dry ingredients to the creamed butter in three additions, alternating with 0.5 cup whole milk (begin and end with dry). Mix until just combined — do not overmix. Fold in 0.25 cup whiskey gently.
3
Bake
Spoon batter into prepared pan, smooth the top, and bake for 35–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the top is golden. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Door County Cherry & Black Cardamom Jam

4
Cook cherries and aromatics
Combine 3 cups pitted Door County cherries, 0.75 cup granulated sugar, 0.25 cup water, and 3 cracked black cardamom pods in a medium saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until cherries break down, 15–20 minutes.
5
Finish jam
Remove from heat and discard the cracked cardamom pods (or leave finely strained bits if you prefer more texture). Stir in 2 tablespoons fresh lemon juice. If you prefer a firmer set, sprinkle in 1 teaspoon pectin and return to a low simmer 1–2 minutes to dissolve. Cool to room temperature. The jam will thicken as it cools. Reserve about 3/4 cup jam for assembly; any excess can be refrigerated for up to 2 weeks.

Candied Orange Noyaux Cherry Ice Cream

6
Make cherry purée and steep flavors
Coarsely chop 1 cup sweet cherries. In a small saucepan combine cherries and 0.25 cup granulated sugar and cook over medium heat until soft and syrupy, about 6–8 minutes. Purée with an immersion blender or in a blender until smooth. Pass through a fine mesh sieve if you want a smoother texture. Stir in 1 teaspoon orange zest and 1 teaspoon almond noyaux liqueur (or apricot kernel syrup). Chill the purée.
7
Prepare custard base
In a medium saucepan, heat 1 cup heavy cream and 1 cup whole milk with 0.125 teaspoon salt until just simmering (small bubbles at edges). In a bowl, whisk 4 large egg yolks with 0.75 cup granulated sugar until pale and slightly thickened. Temper the yolks by slowly whisking in about 1/3 of the hot milk mixture, then pour the tempered yolks back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula, until the custard coats the back of a spoon and reaches about 175–180°F (80–82°C), about 5–8 minutes. Do not boil.
8
Combine and churn
Remove custard from heat and stir in the chilled cherry purée. Cool the mixture in an ice bath, then stir in 0.25 cup finely chopped candied orange peel and 0.5 cup quartered preserved or maraschino cherries. Chill thoroughly (several hours or overnight). Churn in an ice cream maker according to manufacturer instructions until soft-set, then transfer to a freezer-safe container and freeze at least 4 hours to firm.

Oatmilk Crème Anglaise

9
Infuse oatmilk and make custard
In a medium saucepan, combine 2 cups unsweetened oatmilk, 0.5 cup whole milk, and 0.5 cup granulated sugar. Add the seeds scraped from 1 vanilla bean and the pod (or 1 teaspoon vanilla extract). Warm over medium heat until just below simmering and the sugar is dissolved. In a bowl, whisk 4 large egg yolks until smooth. Temper the yolks by slowly whisking in about 1/3 cup of the hot milk mixture, then return the tempered yolks to the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (170–175°F / 77–80°C). Do not boil.
10
Strain and chill
Remove from heat, strain the custard through a fine mesh sieve into a clean bowl to remove the vanilla pod and any curdled bits. Stir in 1/8 teaspoon fine sea salt. Chill the crème anglaise in an ice bath, then refrigerate until cold. Keep refrigerated until ready to serve; it will slightly thicken as it cools.

Finishing & Assembly

11
Assemble cake with jam and glaze
If desired, level the cooled cake top with a serrated knife. Spread about 1/2–3/4 cup Door County cherry & black cardamom jam evenly over the cake top. Brush the surface lightly with 2 tablespoons melted butter for shine if desired and dust the edges with 2 teaspoons confectioners' sugar. Reserve a few extra cherries for garnish.
12
Plate with ice cream and sauce
Cut cake into slices. Place a slice on each plate, add a generous scoop (about 1/2 cup) of candied orange noyaux cherry ice cream beside it. Spoon 2–3 tablespoons oatmilk crème anglaise around or under the cake slice. Garnish with extra cherries and a little candied orange peel. Optionally, drizzle a teaspoon of whiskey over the cake slice just before serving for aroma (divide 1/4 cup among 6 servings).
13
Storage
Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Keep ice cream frozen and crème anglaise refrigerated for up to 3 days.

Whiskey Butter Cake Recipe

Ingredients