Patty Millay is back for another edition of What's Cookin'? and, this month, she's as smooth as Tennessee Whiskey!  On a recent trip to Dallas, Patty was treated to a Tennessee Whiskey Cake.  And, today, she's paying it forward and sharing them with you!  Check out the recipe!

From Patty:

The Christmas season is upon us and I'm into gift mode in every possible way. For me, gifts are love wrapped and presented to those that mean the world to me.  Food is a major love language so it's the first of my go to expressions for those that I adore.

This is a Tennessee Whiskey Cake that completely lives up to it's expectation!   This is a from scratch cake that takes just minutes to pull together and only half an hour of baking time.  You can embellish this as you wish on presentation but no matter what you choose, I guarantee that there won't be a crumb left over! 

Patty Millay
Patty Millay



1 stick butter - softened
1 cup brown sugar
1 cup white sugar
1 cup self rising flour
3 eggs
1 tsp cinnamon
1/4 cup milk
1/4 cup Tennessee Whiskey (I used Jack Daniels)


Blend together, butter and sugars until creamy, add eggs and flour alternating.  Add remaining spice and milk, add whiskey last and mix thoroughly.

If you smell the whiskey overtly in your mixture, correct this with 1 tsp brown sugar, 1 tsp white sugar and / 1 tsp flour.You want a medium thick consistency with no alcohol detected.Bake at 350* for 20 - 25 minutes.  I did mine in mini loaves but you can do this in layers or a bunt pan.  Check the centers for doneness with a toothpick (should come out clean).I serve this with candied pecans, a spritz of caramel sauce and chocolate sauce, topped with whipped cream or vanilla ice cream!

Package this up pretty and tell the ones you love how much they mean to you!

Merry Christmas!

What's Cookin'? is sponsored each and every week by Murphy Appliance Company in Owensboro.

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