Irish Whiskey Cake
Submitted by amazing2
Irish whiskey cake with raisins soaked overnight in Jameson, brown sugar, and a lemon glaze dripping down the sides. Traditional St. Patrick’s Day cake with a warming whiskey-soaked crumb.
YIELD
8 servingsPREP
8 hrsCOOK
90 minREADY
9 hrsThis is a proper Irish tea-time cake, the kind that ages in a tin and gets better as the week goes on. Plump raisins take an overnight whiskey bath with grated lemon zest, and by morning they’ve swelled into tender, boozy jewels that stud the finished cake. That soak is the recipe’s soul; don’t try to skip it by pouring whiskey directly into the batter.
Creaming the butter and brown sugar until truly pale and fluffy is the other pillar. Soft brown sugar gives the cake its caramel undertones, and thorough creaming traps the air that this lightly-leavened cake needs to rise.
Adding the egg yolks one at a time with a spoonful of flour between each prevents the batter from curdling. Each addition gets fully incorporated before the next joins in.
Folding in the stiffly-whisked egg whites at the end is what lifts the cake beyond pound-cake density. Use a metal spoon and cut through gently; stirring collapses the egg whites and gives you a heavy, dense loaf.
The simple lemon glaze poured tablespoon by tablespoon is the signature look. Those slow drizzles run down the sides in crackling white ribbons that harden into a sweet-tart finish.
Pro Tips
- Use a smooth Irish whiskey like Jameson or Bushmills. Harsher bourbons or Scotches will overpower the delicate cake.
- The overnight soak is the minimum. Soaking raisins for 2 to 3 days makes them even plumper and more flavorful.
- Test with a skewer at 1 hour and 15 minutes; ovens vary. The top should be golden and springy.
- Let the cake cool completely before glazing. Warm cake melts the glaze into soupy runoff.
Variations
- Swap raisins for dried currants or a mix of raisins and candied peel for a fruitcake-style version.
- Brush the cooled cake with an extra tablespoon of whiskey before icing for more boozy punch.
- Add ½ teaspoon cinnamon alongside the cloves for warmer spice character.
Ingredients
Directions
Put the raisins and grated lemon rind into a bowl with the whiskey, and leave overnight to soak.
Grease a 7-inch cake pan, and line the bottom with parchment; preheat oven to 350℉ (180℃).
Cream the butter and sugar until light and fluffy.
Separate the eggs and sift the flour, salt, cloves and baking powder into a bowl.
Beat the yolks into the butter and sugar one by one, including a spoonful of flour and beating well after each addition.
Gradually add the whiskey and raisin mixture, alternating with the remaining flour.
Do not overbeat at this stage.
Finally, whisk the egg whites until stiff and fold them into the mixture with a metal spoon.
Turn into the prepared pan and bake in the preheated oven for about 1½ hours, or until well risen and springy to the touch ~- or test with a skewer:
When it comes out clean, the cake’s ready.
Turn out and cool on a wire rack.
.Meanwhile, make the icing by mixing the lemon juice with the sieved confectioners’ sugar and just enough water to make a pouring consistency.
Put a dinner plate under the cake rack to catch the drips, and pour the icing over the cake a tablespoonful at a time letting it dribble naturally down the sides.
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