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
1 box classic yellow cake mix
1 box french vanilla pudding mix
½ cup vegetable oil
½ cup water
½ cup Knob Creek 7 Year Old Rye Whiskey
⅓ cup chopped pecans
1 stick butter (4oz)
1 cup granulated sugar
¼ cup water
¼ cup Knob Creek 7 Year Old Rye Whiskey
Set the oven to 325°F.
Mix dry ingredients in stand mixer.
Add wet ingredients and mix until well incorporated.
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.
Bake at 325 degrees for 28-32 minutes, rotating halfway through.
While the cake is baking, make the glaze.
Heat butter over medium heat until it starts to brown.
Add the Knob Creek 7 Year Old Rye Whiskey, water, and sugar. Then, stir until all of the sugar is dissolved.
After the cake is fully baked, remove from the oven.
Using a wooden skewer, poke holes in the cake.
Then, pour the warm glaze over the cake and down the inside walls of the skillet.
Allow the cake to rest in the skillet for 20 minutes.
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
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
In a 2-quart sauce pot, bring the water, sugar, and lemon (zest and juice) to a boil.
Reduce the heat, and add the Knob Creek 7 Year Old Rye Whiskey and cinammon. Let simmer for 5 minutes.
Add cherries and apples and simmer until soft (approximately 8 minutes).
Strain the apples and cherries from the cooking liquid ensuring to reserve the liquid.
Place the apples and cherries in a glass mason jar or glass bowl.
Return liquid to pot and thicken with a small amount of cornstarch slurry.
Pour the cooking liquid over the apples and cherries.
Suggest serving over Knob Creek 7 Year Old Rye Whiskey Skillet Cake