Irish Whiskey Cake Recipe
Chock-full of raisins, lemon peel and spices. The light brown sugar and whiskey give this cake a mild butterscotch type of flavor.
Ingredients
| cups golden raisins | ||
| Lemon zest | 3 Tablespoon, grated | |
| Whiskey | 1/4 Cup (16 tbs) | |
| Butter | 3/4 Cup (16 tbs), softened | |
| Light brown sugar | 1 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Egg whites | 3 | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Confectioner’s sugar | 2 Cup (16 tbs), sifted | |
| Lemon | 1 , juiced | |
Directions
Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch square cake pan with parchment paper that is buttered and dusted with flour. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, salt, cloves and baking powder into a bowl and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins.
In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack.
To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.
In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins.
In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack.
To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.
Comments
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foodpsychologist says :
I must say that I do agree with Deanna about the image and recipe mismatch of this Irish whiskey cake. But the instructions and descriptions seem to convey a delicious preparation. Let me try and see what comes out of this.
Posted on: 31 October 2009 - 5:29am
Chef
