I thought I would tackle making pandoros this Christmas but I never got around to it and instead, I'm using my mini pandoro moulds for this cake. I've also tried this in the loaf form to give away as presents.
The recipe is originally from The Pastry Queen Christmas. I've adapted it to be less sweet since the icing already contributes to that. The original recipe also called for the whipping cream to be whipped into soft peaks - one of my baking phobias. The first time I tried to do it, I made butter and subsequent attempts have yielded only one successful outcome. So in my version, I just poured in the whipping cream.
Whiskey Eggnog Cake
makes 24-36 mini cakes or 3 loaves
1 cup or 2 sticks butter
2 1/2 cups sugar
1 tsp vanilla extract
3 cups flour
1/2 tsp baking powder
1 tsp salt
2 tsp grated nutmeg
1 cup whipping cream
1/4 cup whiskey
1/4 cup whipping cream
1/4 cup whiskey
3 cups icing sugar
Preheat oven at 325F. Cream the butter until pale before adding in the sugar and beating until fluffy. Add in the eggs yolks and vanilla until well combined. In a separate bowl, sift the flour, baking powder, salt and nutmeg together. Stir the flour mixture into the butter mixture in three additions, alternating with thewhipping cream and mix well. Finally, combine whiskey with the batter. Scoop into loaf pans, mini cake or muffin moulds.
Bake for 40-50 minutes if making loaves or 25-35 minutes for mini cakes. Cover the tops with foil after 30 minutes of baking time to prevent over browning.
While the cakes are baking, prepare the glaze by sifting the icing sugar and mixing in the liquids. Stir well to reduce lumps. Upon cooling, drizzle the glaze over the top of the cakes and let it soak in. Before serving, garnish with a sprinkling of nutmeg if desired.
Verdict: The cakes were fragrant and moist straight out from the oven. After glazing and resting overnight in the fridge, they were slightly more dense like a regular pound cake. The alcohol in the glaze sure makes its presence felt so add whiskey or glaze sparingly.