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1
Preheat oven to 350A degrees F. Generously grease an 8-inch square cake pan.
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2
In a large bowl, cream butter and sugar together until light and fluffy.
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3
Add the egg, apples, nuts, and vanilla and stir well.
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4
Sift in dry ingredients and mix well.
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5
Pour batter into the prepared pan and bake until cake is lightly browned and a skewer inserted into the center comes out clean, about 45 minutes.
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6
Let cool in the pan for 5 minutes, then unmold and serve hot or cold with whipped cream or vanilla ice cream, or with the Whisky Whipped Cream.
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7
(note: I made a few hours in advance, and by the time I served it the cake had settle and cracked a bit.
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8
It still tasted phenomenal, but this might happen if you don't serve soon after removing from the oven).
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9
To make the whipped cream, Start by chilling a clean stainless steel bowl, a whisk, and the cream in the refrigerator or freezer for 10 or 20 minutes.
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10
Let them get nice and cold, but not frozen.
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(Cream is easier to whip when cold.)
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12
Pour the cream, when chilled, in the bowl and start whisking.
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13
Hold the whisk like a dagger, with the wire part pointing down, and use your wrist and elbow for the motion, not your shoulder.
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14
Stick the whisk in the bowl at an angle and draw it through the cream in quick, sharp motions.
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15
Alternate between circular motions and straight ones.
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16
Switch hands to lessen fatigue.
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17
It will take 3 or 4 minutes to whip a cup of cream.
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18
At first bubbles will appear on the surface of the cream, then it will start to become foamy, then volume will begin to build.
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19
As volume builds, the cream will pass through several degrees of stiffness.
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20
Light and foamy is best for topping cakes and desserts as an accompaniment.
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21
When the cream is whipped, stir in the honey and whisky until it is thoroughly blended.
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22
Serve the Whiskey Whipped Cream in a bowl next to the Apple Cake.
