Irish Whiskey Cake
From irishiz 16 years agoIngredients
- 2 cups sifted all-purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1/4 teaspoon each salt and mace shopping list
- finely grated rind of 2 lemons shopping list
- 1 tablespoon plus 1 teaspoon lemon juice shopping list
- 5 ounces (1 1/4 stick) unsalted butter shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup light brown sugar, firmly packed shopping list
- 2 eggs, separated shopping list
- 1/2 cup Irish whiskey shopping list
- 1/2 cup dark raisins (if you like candied peel you can use candied orange peel here) shopping list
- 1/2 cup light raisins shopping list
- 1 tablespoon caraway seeds shopping list
- 3/4 cup pecans shopping list
- 1 tablespoon additional butter, softened shopping list
How to make it
- Preheat oven to 350 degrees. Butter and flour 8 1/2 x 4 1/2 loaf pan.
- Sift first 4 ingredients and set aside.
- Mix rind and lemon juice and set aside.
- Cream butter with vanilla, sugar and egg yolks.
- On low speed add dry ingredients, alternating with whiskey.
- Stir in lemon mixture, raisins, caraway seeds, and pecans.
- In small bowl beat egg whites until frothy but not dry and stiff. Gently fold into batter.
- Put in loaf pan making a trench down the middle. Brush softened butter over the top.
- Bake for about 1 1/4 hours. Cover with foil if top darkens too quickly. Refrigerate for easier slicing.
People Who Like This Dish 3
- notyourmomma South St. Petersburg, FL
- nanarooski Matthews, NC
- greekgirrrl Long Island, NY
- irishiz Annapolis, MD
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