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Irish Whiskey Cake

Irish Whiskey Cake

  • Prep

    40 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
MARBALET

MARBALET

Chock-full of raisins, lemon peel and spices. The light brown sugar and whiskey give this cake a mild butterscotch type of flavor.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

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  • Calories:
  • 561 kcal
  • 28%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 97.7g
  • 32%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

PenelopeBoulder
19

PenelopeBoulder

3/16/2009

Really tasty! I added dried currants as I didn't have quite enough golden raisins. I think next time I'd soak them in a shallow dish, rather than a bowl, for better soaking. I added more Whiskey per the suggestions. Nice! I forgot to top with powdered sugar, oops! That would have helped with presentation. I poked holes in the cake with a toothpick prior to drizzling with the glaze (which I made with half the recommended sugar). That helped with moistness. The cake goes nicely with a bit of whipped cream, and tastes great the next day too, for breakfast.

highland_scot
13

highland_scot

2/25/2008

most excellent. i would add alittle more whiskey. the beverage best for this dish is a liter of rum.

JANET C.
11

JANET C.

8/29/2002

My St. Patrick's Day party guests loved this cake.

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