As promised, I am back with a recipe to make a mini-Bundt Irish Whiskey cake. I am having so much fun making and eating mini treats. These little cakes have just enough Irish whiskey in them to let you know it’s there, but they won’t overwhelm your taste buds.
While the recipe is aimed at using a mini Bundt cake maker like my DASH, they can be baked in a mini-Bundt pan in the oven, or you can increase the ingredients to make a full-sized Bundt cake.
Irish Whiskey Mini Bundt Cake
1 cup Carbquik or other low carb baking mix*
1/4 cup Almond Flour
1/4 teaspoon Baking Soda
1/2 cup softened Butter
1/2 cup Swerve Brown Sugar
1/2 cup granulated Sugar Substitute
1 package Sugar-free Vanilla Pudding
2 large Eggs
2 tablespoons Irish Whiskey
1 teaspoons Vanilla Extract
1/4 cup Whipping Cream or Unsweetened Almond Milk
* Alternative for a low carb baking mix or low carb flour is coconut flour (1/2 cup plus add an extra egg and/or other liquid). Other nut flours might work, but I have yet to try them.
Whiskey Syrup
1/4 cup water
2 T Sugar Sub
1 T Irish Whiskey
For the Icing
4 oz. Cream Cheese
1/2 cup Swerve Confectioners Sugar
3 tablespoon Cream
4 tablespoon Irish Cream Liqueur
Preheat your mini Bundt pan and lightly brush with oil or baking spray.
In a mixing bowl, add the flour, baking soda, and pudding mix. Whisk to combine and set this aside.
In a large bowl, add 1/2 cup softened butter. Mix until creamy.
To the butter, add the granulated sugar and dark brown sugar. Continue mixing for 2 more minutes. This should be fluffy-like.
Add each egg, mixing well after each one, and add the milk. Add the vanilla with the last egg.
Next, add the dry ingredients in three batches. Stop mixing once it is incorporated.
Spoon 1/4 cup batter into the mini Bundt maker. Spread the cake evenly, close the lid, and bake for 8 minutes. Let Cool.
If you’re baking in an oven, grease and flour the Bundt molds and divide the batter evenly into them. (My pan makes four cakes, so they will be higher in carbs if you make four.) Bake in a 350-degree oven for about 30 minutes. Use a toothpick to check doneness; a clean or almost clean toothpick means they are done.
If you’re making an entire Bundt cake, double the recipe, grease and flour the Bundt mold, and pour in the batter, distributing it evenly. Thump the pan a few times on the counter to get any air bubbles out. Bake in a 350-degree oven for about 50 minutes. Check for doneness with a toothpick.
For more moisture, brush with whiskey syrup before icing.
Whiskey Syrup
In a small saucepan, add 1/4 cup water, whiskey, and sugar substitute and stir. Bring to a boil, reduce heat to a simmer, and cook until the mixture thickens to a syrup consistency.
Poke a few holes in the cakes, then brush the syrup over the top. It will go into the cake, adding more moisture and flavor.
Ice the Cakes
To make the icing, beat softened cream cheese in a bowl. Add Swerve Confectioner’s Sugar, whipping cream, and Irish Cream liquor. Alternatively, you can use 2 tablespoons of whiskey instead of the Irish Cream or add sugar-free Irish Cream Syrup. Beat until the ingredients are combined, and the icing thickens to a spreading consistency. If it is too moist, add additional confectioner’s sugar until it is easily spread. Use a knife to ice the cakes.
If you’d prefer a glaze to the icing, use less sugar and mix until it is syrupy. Spoon over each cake and let it run down the sides.
Nutrition information shows the carb counts for a 1/2-cake serving with Irish Cream Liquor and with either whiskey or a sugar-free Irish Cream syrup.
Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. They are a close calculation and may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands of flour have other carb counts.
Looking for other St. Patrick’s Day recipes? Try one of these.
Irish Cream Ricotta Cheesecake Tops St. Patrick’s Day
Irish Apple Cake Made Low Carb
A Bit of Luck with an Irish Benedict Brunch
