The Little Irish Whiskey Cake

Name: The Little Irish Whiskey Cake
Prep time: 4 h 40 min
Cook time: 20 min
Total time: 5 h
Yield: 1 pan
Ingredients: 1 lemon, zest of; 1 cup golden raisin; 1/4 cup Irish whiskey, plus; 2 tablespoons Irish whiskey; 1/2 cup butter, plus; 1 tablespoon butter, softened; 2/3 cup superfine sugar; 2 large eggs, separated; 1 cup self-rising flour; 2 tablespoons sugar

Submitted by Whisper

"Also from New Celtic Cookbook, this is in time for St. Patrick's Day. The authors found this lovely golden cake in a tearoom in Bushmills Ireland. They say it's lovely with butter and tea. Start preparation for this cake the night before to allow the whiskey to "work its magic on the raisins". Prep time includes 4 hours to do this."

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Ready In:: 5hrs
Ingredients:: 10
Yields:: 1 pan

ingredients

1 lemon, zest of
1 cup golden raisin
¹⁄₄ cup Irish whiskey, plus
2 tablespoons Irish whiskey
¹⁄₂ cup butter, plus
1 tablespoon butter, softened
²⁄₃ cup superfine sugar
2 large eggs, separated
1 cup self-rising flour
2 tablespoons sugar

directions

Place lemon zest and the raisins in a small bowl and cover with 1/4 cup of whiskey.
Cover with plastic wrap and leave to soak overnight.
When ready to prepare the cake, lightly butter a 7-inch square cake pan.
Line the base with parchment paper.
Preheat the oven to 350°F.
Place the butter in the bowl of an electric mixer (or mix by hand).
Beat the butter until creamy.
Add the sugar and continue beating until the mixture is light and creamy.
Add the egg yolks and beat them into the mixture one at a time.
Remove the lemon zest from the raisin and whiskey mixture.
Chop some of the zest very finely, about 1 Tbsp, and add to the egg and sugar mixture along with the raisins and whiskey.
Gently stir into the mixture.
In another bowl, whisk the egg whites until stiff.
Fold them into the egg and sugar mixture alternately with the flour.
Don't overmix.
Transfer the batter to the prepared pan and smooth the surface.
Sprinkle with the sugar and bake in the oven for about 20-25 minutes or until it springs back gently when touched and a tester emerges clean.
Remove from the oven and let sit for about 10 minutes.
Turn out onto a cake rack set over a plate so that the cake is upside down.
Use a skewer to make about 6 or 8 little holes in the cake's base (don't go all the way through) and pour the remaining bit of whiskey into the holes.
Let sit for another 15 minutes, then invert and let cool completely before cutting into thick fingers and serving.

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RECIPE SUBMITTED BY

Whisper

Macedon, NY

I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in. In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).

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