Tennessee Whiskey Cake

tennessee whiskey cake
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 35 mins

You can substitute 3 tablespoons water and 2 teaspoons vanilla extract for the whiskey.


1/2cup butter (1 stick), room temperature
1/2cup brown sugar, packed
1/2cup granulated sugar
3 eggs
1cup all-purpose flour, sifted
1/2teaspoon baking powder
1/4teaspoon salt
1/2teaspoon cinnamon
1/4teaspoon baking soda
1/4cup 2 percent reduced-fat milk
1/2cup sorghum or molasses
1/4cup Tennessee whiskey, such as Jack Daniel's or George Dickel


  1. Preheat oven to 350F.
  2. Beat butter using a mixer at medium speed; gradually add sugars and beat until creamy. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl.
  3. Combine flour, baking powder, salt, cinnamon and baking soda. Add to egg mixture alternately with milk, beginning and ending with dry ingredients. Stop mixer and add sorghum. Restart mixer and slowly add whiskey. Mix until smooth, about 30 seconds. (Batter will be thin.)
  4. Pour into a greased 8- or 9-inch springform pan. Bake 35 to 40 minutes, until a wooden pick inserted in the center comes out clean. Serve warm with Sorghum Frozen Yogurt.

Note: A 10-inch springform pan will work, but the cake will be thinner. You’ll need to decrease the baking time 5 to 10 minutes.

Nutritional Info *per serving

  • Glycemic Load 9
  • Calories 350
  • Fat 14g
  • Saturated Fat 8g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 100mg
  • Sodium 280mg
  • Potassium 12-mg
  • Carbohydrate 48g
  • Fiber 1g
  • Sugars 26g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 10%