This dense, buttery pound cake is flavored with a hint of lemon and plenty of Irish Whiskey.
Irish Whiskey Cake
makes 1 8 inch cake
Zest of one lemon
6 oz Irish whiskey (plus more for dousing)
6 oz (1 1/2 sticks) salted butter, at room temperature
3/4 cup raisins
3/4 cup sugar
3 eggs, separated
3/4 cup unbleached all purpose flour
1 tsp baking powder
Stir lemon zest into 6 oz of whiskey. Pour over raisins and cover. Allow to sit overnight.
When you are ready to make the cake, sift flour together with baking powder. Set aside. Butter an 8 inch cake pan and line the bottom with greased parchment paper.
Preheat oven to 350ºF
Cream butter with sugar until light and fluffy. Add the egg yolks one at a time with a spoonful of flour, stirring until incorporated.
Add whiskey, zest, and raisins with another spoonful of flour. Stir just until blended.
In a separate bowl, beat egg whites until stiff. Fold whites into batter with the remaining flour until the mixture is well amalgamated. When you are finished, you should have a nice, fluffy batter with lots of lovely visible air pockets.
Turn batter into the prepared pan and bake for about one hour. Test cake with a toothpick or skewer to test doneness. Skewer will come out clean when cake is finished baking. If cake is not fully baked after 1 hour, return to the oven for 15-20 more minutes.
Cool cake on a rack for one hour before turning onto a serving platter. Glaze cake or douse with whiskey according to the following instructions.
For whiskey soaked cake:
Place cake on a serving plate and prick it all over with a toothpick or skewer. Then douse it liberally with additional Irish whiskey (up to 1/2 cup).
For glazed cake:
Mix 1 cup powdered sugar with enough Irish whiskey to form a smooth glaze. Pour over cooled cake, allowing additional glaze to run down the sides.
Get the full post Over at Burp!
makes 1 8 inch cake
Zest of one lemon
6 oz Irish whiskey (plus more for dousing)
6 oz (1 1/2 sticks) salted butter, at room temperature
3/4 cup raisins
3/4 cup sugar
3 eggs, separated
3/4 cup unbleached all purpose flour
1 tsp baking powder
Stir lemon zest into 6 oz of whiskey. Pour over raisins and cover. Allow to sit overnight.
When you are ready to make the cake, sift flour together with baking powder. Set aside. Butter an 8 inch cake pan and line the bottom with greased parchment paper.
Preheat oven to 350ºF
Cream butter with sugar until light and fluffy. Add the egg yolks one at a time with a spoonful of flour, stirring until incorporated.
Add whiskey, zest, and raisins with another spoonful of flour. Stir just until blended.
In a separate bowl, beat egg whites until stiff. Fold whites into batter with the remaining flour until the mixture is well amalgamated. When you are finished, you should have a nice, fluffy batter with lots of lovely visible air pockets.
Turn batter into the prepared pan and bake for about one hour. Test cake with a toothpick or skewer to test doneness. Skewer will come out clean when cake is finished baking. If cake is not fully baked after 1 hour, return to the oven for 15-20 more minutes.
Cool cake on a rack for one hour before turning onto a serving platter. Glaze cake or douse with whiskey according to the following instructions.
For whiskey soaked cake:
Place cake on a serving plate and prick it all over with a toothpick or skewer. Then douse it liberally with additional Irish whiskey (up to 1/2 cup).
For glazed cake:
Mix 1 cup powdered sugar with enough Irish whiskey to form a smooth glaze. Pour over cooled cake, allowing additional glaze to run down the sides.
Get the full post Over at Burp!
3 comments:
Raisins? Seriously?
Seriously. Traditionally golden raisins/sultanas. Currants are a good alternative.
I like the round shape of baking it in a bowl like you did... what size bowl (diameter and depth) did you use? Thanks!
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