Can I please tempt you with this rather lush orange bundt cake with rich, gooey salted whiskey caramel sauce?
Have you guys ever tried to have a foodie ‘discussion’ over a messaging service? Peeps, don’t do it.
So a few week back, I sent a message to the girls over text along the lines of ‘ I am inviting you to a whisky tasting and pre Burns Night supper, so what sort of eats would you like me to make’. Now looking back, I can see how asking 6 people for food ideas was a bit not very well thought out.
The discussions, suggestions and stronger discussions came fast and furious. Haggis? Yes, said the carnivores, no, no, no said haggis disliker 1 and 2. Cranachan? Kinda yes said most, but we need cake also said sweet tooth 1, 2 and 3.
Some sort of neeps and tatties, no said most as these will mess up our January diets, especially if we have cake too. Some Cock-a-leekie soup? Well, no one said no, so I took that as a resounding yes. Beef stew, Hmmm, maybe. Fish cakes, two yesses and a lot of maybes. Whisky caramel sauce? Yes, to go with the cake, and some to take home too.
I decided to save my sanity at this point and stopped reading the texts. Peeps, it was li-be-ra-ting. No more text discussions for a month or two. But amidst the first 65 message replies, I knew we had a yes to cock-a-leekie, cake and whisky caramel sauce. So, soup, cake and whisky it was to be.
First up I whipped up some Cock-a-leekie soup. This classic Scottish soup, is a simple chicken and leek soup, simmered in rich chicken stock and made more filling with some carbs such as rice. Just the right sort of warming and the right sort of filling soup the girls would appreciate for supper.
Then my favourite bit, baking. I decided on an orange bundt cake, with generous lashings of rich, gooey salted caramel whiskey sauce made with some Balblair Whisky.
How to make orange bundt cake
I love (and so will you) how easy it will be to make this Orange Bundt Cake. It is pretty much made from pantry staples so you could whip it up at any time.
Cream the butter and sugar (a hand mixer or a whisk if unlike me you are the energetic type), whisk in the eggs one at a time and add in the orange juice, vanilla and molasses. Note here that the molasses is not necessary but it gives it that little bit more of a complex flavour, so add it in if you can. Fold in the flour and then carefully spoon the bundt batter into the tin.
Use a heavy bundt tin, and remember to thoroughly butter it and flour it too so that the cake slips out easily after baking. Also, do make sure to let the cake cool for 10 mins in the tin before removing it to a cooling rack.
How to make salted caramel whiskey sauce
This salted caramel whiskey sauce is the bees knees and then some. Seriously.
Combine the butter, sugar, water and salt in a pot until the butter has melted. Bring the mix to the boil and simmer for about 10 mins stirring occasionally until the sauce changes to a dark amber colour. It burns really quickly so keep a careful eye on this. Then switch of the heat and quickly mix in the cream, whisky and salt.
Then step away from the sauce, yes you, step away from it and let it rest for at least 15 mins as it thickens upon standing.
Now you can go. Now take a teaspoon, finder a corner and dig right in – there will still be enough for the cake, trust me.
And to drink with it? Well, whisky of course. The Balblair team had kindly sent three bottles, each of a different vintage and character. So to start with, as ‘pre-dinner drinks’ we tried the 2005 vintage – the fact that it is so fruity and refreshing made it perfect for perking everyone up as they arrived.
And we tried both the 2005 and the 1999 to have with the cock-a-leekie – to see which would go best with it. I had thought that the 2005 would, that the lightness would complement it perfectly. Did it? Well, this led to quite some argument. Four people thought that the 1999, with its maturity and extra complexity was perfect, two preferred the 2005. Needless to say, we all had several tastings to ‘make sure we were right’.
And to go with the cake, obviously the 1990 vintage, with its deliciously complex flavours.
So – thank you Balblair Whisky for letting me make a perfect Burns nigh support. Not much left though, after 6 people have spent a long evening comparing different vintages, again and again.
Here is how to make this orange bundt cake with salted caramel whiskey. Please do try them and if you do make them then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook page.
Thank you for reading my salted caramel whiskey recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
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Orange Bundt Cake With Salted Caramel Whiskey
- 250 g (8.80z) butter softened plus extra for greasing
- 250 g (8.80z) plain flour plus extra for the tin
- 1½ tsp baking powder
- Pinch of salt
- 225 g (8oz) caster sugar
- 3 large eggs
- Juice of half an orange
- ¾ tsp orange zest
- 1 tsp vanilla extract
- 1 tbsp molasses
- 170 g (0.75 cup) unsalted butter
- 210 g (1.25 cups) light brown sugar
- 2 tbsp water
- ¼ teaspoon salt
- 120 ml (1/2 cup) double cream
- 3 tbsp whisky
- 1 tsp flaky salt
- Preheat the oven to fan-assisted 160C / 180C / 350F /gas 4. Thoroughly butter the inside of 2.3l bundt tin and flour it too.
- Mix the flour, baking powder and salt and set aside.
- In a large bowl, Cream the butter and sugar, using a hand mixer, until light and fluffy. Add the eggs one at a time, taking care to beat well after each addition. Beat in the orange juice, zest, vanilla and molasses.
- Using a metal spoon, carefully fold in the flour mix.
- Spoon the cake batter into the prepared bundt tin, smooth the top, then bake for 35-40 min or until a skewer inserted into the centre of the cake comes out clean.
- Let the cake to cool in the tin for 10 mins before cooling completely on a wire.
- Combine the butter, sugar, water and salt om a sauce pan, over medium heat and mix until the butter has melted.
- Bring the mix to the boil and simmer for about 10 mins stirring occasionally until the sauce changes to a dark amber colour.
- Switch off the heat and mix in the creams, whisky and salt.
- Let the salted whisky caramel sauce rest for at least 15 mins as it thickens upon standing.
- Drizzle over the cake before serving.