Friday, May 10, 2013

Whiskey Maple Bacon Ice Cream Cake

This is for my husband for his birthday!!! Because everything is better with Bacon and Whiskey...

Whiskey is debatable on the Gluten Free issue so feel free to sub dark Rum if you want a GF cake.

By the way, any leftover candied bacon is FANTASTIC in an omelette!

1 recipe Whiskey Maple Bacon Ice Cream
When making the ice cream, double the candied bacon, you will use the other half of it in this recipe.

Cake: I found this recipe and adjusted it slightly

I made mine gluten free, you can make it with all purpose white flour or GF mix of your choice. (added 1 tsp xanthan gum to my GF mix)

1/2 cup sugar
1/2 cup butter, softened
2 1/2 cups flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
2 eggs(I actually used the 4 egg whites leftover from the ice cream)
1 cup 100% maple syrup
2 tsp vanilla
5 TB water*
3 TB whiskey*

*You can adjust this ratio as you see fit per your whiskey flavor likes! Or use all water if you want it alcohol free. Total of 1/2 cup liquid.

Grease and flour your 9 inch round baking pans. Set aside. Preheat oven to 350ºF.

Beat sugar and butter until smooth.

 In another bowl sift together flour, powder, soda and salt.

Sorry, got busy and forgot to take a few pictures...
Add eggs 1 at a time, beating very well between additions.

Add in maple syrup and vanilla.

Reduce speed to low and stir in flour alternately with water. Beat well. Gently stir in remaining candied bacon reserving some for decorating the top of the cake(1/3 cup or so is more than sufficient).

Divide equally among prepared pans and bake for 20-30 minutes until a tooth pick comes out clean.

Cool in pans for 10 minutes then gently remove to a wire rack to cool completely....Chill well. (cakes will be thin, the original recipe calls for 8 inch pans, I did 9 inch pans to make thinner layers)


I did this one slightly different than I normally do...

Return one chilled cake to the pan...pour softened ice cream over the may not need the entire recipe!

Place pan in the freezer and freeze until solid.

Remove from pan, place cake side down on a platter and top with remaining cake. Return to freezer.

Decorative Topping idea! I did not do this but it would be great!
Heat 1/2 cup 100% maple syrup over medium high heat until the hard crack stage is reached. (300º F)
Pour gently in streams or designs over a piece of parchment paper. Allow to cool. You can then gently peel them off.

Cream Cheese Frosting:
1 tub Tru-Whip or Cool Whip
4 oz cream cheese, room temperature(must be VERY soft!!)
1 TB whiskey(optional of course)
1/4 to 1/2 cup powdered sugar( to taste some find the whipped topping sweet enough, others might like it sweeter)

Mix cream cheese, powdered sugar and whiskey together.
GENTLY fold the cream cheese mixture into the whipped topping adding powdered sugar as not over stir, it will lose its fluffiness

Immediately frost cake.

Top with the Maple designs you made or a drizzle of maple syrup and the remaining bacon.
Return to freezer until ready to serve

 Allow to thaw a minute or two before slicing.

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