Skip to content
Knob Creek® 7 Year Old Rye Whiskey Skillet Cake
Created by Brian Landry, Executive Chef The Kitchen Table, QED Hospitality
A creative way to turn a traditional holiday rum cake into an outstanding dessert you and your guests will love. Made using your Knob Creek® x Smithey® 18x seasoned cast iron skillet, this cake is generously infused with the spicy, vanilla, and caramel notes Knob Creek® 7 Year Old Rye Whiskey is known for.
Knob Creek® 7 Year Old Rye Whiskey Skillet Cake
yields 1 cake - Serves 8-12
bundt cake
1 box classic yellow cake mix
1 box french vanilla pudding mix
½ cup vegetable oil
½ cup water
4 eggs
½ cup Knob Creek 7 Year Old Rye Whiskey
⅓ cup chopped pecans
glaze ingredients
1 stick butter (4oz)
1 cup granulated sugar
¼ cup water
¼ cup Knob Creek 7 Year Old Rye Whiskey
Cake instructions:
1
Set the oven to 325°F.
2
Mix dry ingredients in stand mixer.
3
Add wet ingredients and mix until well incorporated.
4
Spray nonstick spray inside of your Knob Creek x Smithey 18x seasoned cast iron skillet, and then line bottom of skillet with chopped pecans - evenly distributed.
5
Bake at 325 degrees for 28-32 minutes, rotating halfway through.
glaze instructions:
1
While the cake is baking, make the glaze.
2
Heat butter over medium heat until it starts to brown.
3
Add the Knob Creek 7 Year Old Rye Whiskey, water, and sugar. Then, stir until all of the sugar is dissolved.
4
After the cake is fully baked, remove from the oven.
5
Using a wooden skewer, poke holes in the cake.
6
Then, pour the warm glaze over the cake and down the inside walls of the skillet.
7
Allow the cake to rest in the skillet for 20 minutes.
8
Flip onto a cardboard cake round or serving plate. Optional: Serve with homemade whipped cream and Knob Creek 7 Year Old Rye Whiskey Apple Compote.
Knob Creek® 7 Year Old Rye Whiskey Apple Compote
Created by Chef Brian Landry
ingredients
1 cup dried cherries
1 quart apples - peeled, cut into eight slices
1 cup water
1 ¼ cups sugar
⅓ cup Knob Creek 7 Year Old Rye Whiskey
1 each lemon - zested and juiced
¼ teaspoon cinnamon
1 pinch salt
2 teapsoons cornstarch dissolved in just enough water to create a slurry
instructions:
1
In a 2-quart sauce pot, bring the water, sugar, and lemon (zest and juice) to a boil.
2
Reduce the heat, and add the Knob Creek 7 Year Old Rye Whiskey and cinammon. Let simmer for 5 minutes.
3
Add cherries and apples and simmer until soft (approximately 8 minutes).
4
Strain the apples and cherries from the cooking liquid ensuring to reserve the liquid.
5
Place the apples and cherries in a glass mason jar or glass bowl.
6
Return liquid to pot and thicken with a small amount of cornstarch slurry.
7
Pour the cooking liquid over the apples and cherries.
8
Suggest serving over Knob Creek 7 Year Old Rye Whiskey Skillet Cake