Fearless Foodie:

Blackberry Farm Tennessee Whiskey Cake Recipe

Photo/Blackberry Farm
fruit ake.jpg
You've got your fruitcakes and then you've got this.... Tennessee Whiskey Cake, made with Jack Daniels and yes, a bit of fruit. No one will ever be using it as a doorstop, and I'd wager a bet that it's a fruit cake those on your giving list would actually like to receive--so lucky thing the recipe makes 10 loaves! 

As for the recipe, it comes from Blackberry Farms (as does the photo), the work of pastry chef Maggie Davidson. I do so love to peruse their website; they're quite willing to share the tips and recipes they use to nurture guests at their multi-star "small luxury resort" in Walland and never mind that I'm reading in my cluttered kitchen wearing sweat pants.

Tennessee Whiskey Cake
yields 10 1 ½ lb. cakes

1 lb. dark raisins
1 lb. golden raisins
1 lb. dried cherries
1 lb. dried currants
1 qt. Jack Daniels

1 lb. oranges
1 lb. lemons
1 lb. grapefruit
1 ½ lb. granulated sugar
3 cups water, plus more for blanching

1 lb. butter
1 lb. brown sugar
10 eggs, separated
Juice of one lemon
4 ½ cups all purpose flour
1 teaspoon grated nutmeg
1/3 cups sherry

Soak dried fruit in Jack Daniels for 3 days.  Strip zest from citrus fruits and blanch 3 times, rinsing well between each blanching.  Place blanched citrus in pot with 3 cups water and 1 ½ lbs. sugar and bring to a full, rolling boil.  Cook until citrus zest is translucent.

Cream butter with 8 oz. of the brown sugar and whisk the other 8 oz. of brown sugar into the 10 egg yolks.  Combine the butter and egg yolk mixtures and beat very, very well.  Add one third of the flour and nutmeg with one third of the sherry and mix well.  Add the next third of each and mix very well.  Add the final third and mix very well.  Remove from mixer bowl and fold in drained fruit and zest.  Whisk egg whites to firm peaks and fold into the cake batter a little at a time.  Scoop into buttered pans (two gray scoops and one blue scoop for the small disposable pans) and bake at 325 for about 10 minutes. Turn pan around and bake until firm in the center.  A skewer inserted in the center will come out clean.  Allow to cool completely.  Unmold and wrap cakes in cheesecloth that is soaked in Vanilla Jack.  Check cakes every day, and if they dry out, pour more Vanilla Jack on the cheesecloth.  Soak for at least 3 weeks.

Maggie Davidson, Pastry Chef

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About This Blog

Rose Kennedy covers the Knoxville foodie scene with small discoveries, new openings, rumors, and tastings.