Whisky is the key flavouring ingredient in this cake. It's incorporated into the sponge batter and is also used in the soaking syrup. It's a well flavoured cake. Serve with a dollop of sweetened cream.
I've used Jack Daniel's (R), Southern Comfort (R), and Crown Royal (R) with success.
Not sure why Allrecipes made the removal of the cake from the pan so complicated. ALL I do is let the cake cool about 5 minutes, put a plate or platter on top, then flip it and it falls right out. - 28 Feb 2010 (Review from Allrecipes US | Canada)
Thank you Penny for posting your recipe, Ive been making versions of this cake for years. One of my favorites is to use a white or yellow cake mix and Chambord ~ I also stir a handful of fresh or frozen raspberries into the cake batter. I've made this cake using a pineapple cake mix, well drained pineapple tidbits and pineapple rum. I've also made it using a devils food or a fudge chocolate cake mix, a handful of chocolate chips and then use Kahlua as the liquor... they're all over the top delicious!!! Hmmm, I was just wondering what a lemon cake with lemoncello would taste like or an orange cake with Grand Marnier?? The possibilities are endless!! Thanks again - 06 Sep 2010 (Review from Allrecipes US | Canada)
This is the same recipe I use for a rum cake and it always is fantastic. Just replace the whiskey with a good quality rum and people will beg for more. - 06 Sep 2010 (Review from Allrecipes US | Canada)