Brewer: Ben Schielke Here is the recipe for the actual Whiskey Cake which inspired the beer of the same name. Made by my Dad, Dale.  Whiskey Cake ¾ lb Margarine (3 sticks) 1 lb Sugar (weigh - 4 plus cups) 6 Eggs 1 lb Flour (weigh) 1 pinch Salt 1 t Baking Powder 3 t ground nutmeg 2 lb white raisins 2 lb pecans (do not chop) Measure / mix together 1 cup Whiskey ½ cup Light Karo Syrup or Honey Preheat oven to 300 degrees F Cream butter and sugar, then add eggs. Whip until light (do not whip too much or will be like cake). Save ½ cup flour from 1# to coat raisins and nuts. Mix raisins, nuts and ½ cup flour. Sift remaining flour with baking powder and nutmeg. Add sifted flour mix to egg mix alternating with whiskey syrup mix. Stir in flour coated Nuts and Raisins. Grease and flour 3 - 9” x 5” x 3” loaf pans. Distribute batter between the 3 pans. Bake in oven 90 minutes. Place cookie sheet under to keep from dripping. Remove from oven and let sit in pan for 30 minutes before removing. |
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