Chef John Franke's Whiskey Cake

Whiskey Cake

Ingredients

• 2 cups dates, pitted and chopped into ½” pieces
• 1 tsp baking soda
• 2 cups boiling hot water
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 jumbo eggs
• 1 ¾ cups self-rising flour
• 2 tbsp Sugar in the Raw
• To coat the cake pan: pan spray or oil/butter

Instructions

1. Place chopped dates, baking soda, and boiling water in a bowl. Let sit 15–20 minutes to soften.
2. Blend the mixture in a food processor for 2 minutes to form a paste.
3. In a mixer with a paddle attachment, cream the butter and granulated sugar on medium speed until smooth.
4. Fold in the date paste using a rubber spatula.
5. Spray an 8”x14” cake pan with nonstick spray. Sprinkle 2 tbsp Sugar in the Raw inside the pan and shake to coat bottom and sides.
6. Pour the batter into the prepared pan.
7. Bake at 350°F for 30–40 minutes, or until firm throughout.
8. Let cool at room temperature for 20 minutes, then flip onto a paper-lined tray.
9. Cool completely, then wrap in plastic or serve immediately.

To Serve:

1. Cut the cooled cake into 9 pieces.
2. Poke several holes in each piece.
3. Pour 2 oz warm toffee sauce over each piece.
4. Heat in a 500°F oven for 4–5 minutes until sauce bubbles and cake is warmed through.
5. Plate with 2 oz whiskey sauce underneath, top with cake, then spiced pecans and a generous dollop of whipped cream.

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Toffee Sauce

Ingredients:

• ¼ lb unsalted butter
• 1 lb brown sugar
• 2 cups heavy cream
• 2 tbsp whiskey
• 1 tbsp vanilla extract

Instructions:

1. Melt butter in a heavy-bottomed saucepan over medium heat.
2. Add brown sugar and cook over medium-high heat for 10 minutes, stirring occasionally.
3. Add heavy cream and cook for another 7 minutes, stirring occasionally.
4. Remove from heat, stir in whiskey and vanilla.
5. Cool on ice or use immediately. Store in the refrigerator for up to 3 days. Reheat before using.

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Whiskey Sauce

Ingredients:

• 1 cup heavy cream
• 2 tbsp granulated sugar (for cream)
• ½ vanilla bean, split
• 2 tbsp granulated sugar (for yolks)
• 2½ egg yolks
• ½ tsp vanilla extract
• 1 tsp Irish whiskey

Instructions:

1. In a saucepot, bring cream, 2 tbsp sugar, and vanilla bean to a simmer.
2. In a mixing bowl, whisk yolks with remaining 2 tbsp sugar until foamy.
3. Temper half the hot cream into the yolk mixture, then return everything to the pot.
4. Add vanilla bean again and cook over medium heat until thickened.
5. Stir in whiskey and vanilla extract.
6. Strain through a fine chinois into a container. Cool over an ice bath.
7. Once cold, cover and refrigerate.

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Spiced Pecans

Ingredients:

• 1 lb pecan halves
• 2 tsp water
• ¾ cup maple syrup
• ½ tsp kosher salt
• ½ tsp black pepper
• ½ tsp cayenne pepper

Instructions:

1. Mix all ingredients in a bowl.
2. Spread on a cookie sheet and toast at 350°F for 10–12 minutes.
3. Immediately scrape off the pan to prevent sticking.
4. Let cool completely and store in an airtight container at room temperature.

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Whipped Cream

Ingredients:

• ½ quart heavy cream
• ½ cup granulated sugar
• 1 tsp vanilla extract

Instructions:

1. Whip all ingredients in a stand mixer until stiff peaks form.
2. Transfer to a container and refrigerate until ready to use.