You soak a pound of candied cherries and 1/2 pound of raisins in a pint of whiskey overnight. You add the soaked fruit and the liquid to the batter. Dried cherries will soak up more whiskey, plus they'll create a greater volume of cherries, once soaked. Should I do a test run to see how much soaking liquid is left using the candied cherries, and then work from there? (I really don't want to, as the current recipe using two large loaf pans provides more than enough whiskey cake for my holiday baking needs.) Also, how many dried cherries would you use? I use the tart ones. Thanks so much, everyone. ;o)
Bake up a large batch to enjoy through the holidays.
Must-Bake Swedish Gingersnaps
Warm Up With a Bright, Floral Margarita
The Best Gifts for $50 and Under
Roasted Vegetables to Save Your Weeknights
Up to 20% Off These Nonstick Pan Sets
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)