IRISH WHISKEY CAKE
Chock-full of raisins, lemon peel and spices. The light brown sugar and whiskey give this cake a mild butterscotch type of flavor.
Provided by MARBALET
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h40m
Yield 9
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 561.3 calories, Carbohydrate 97.7 g, Cholesterol 109 mg, Fat 17.3 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 10.3 g, Sodium 312.2 mg, Sugar 71.7 g
IRISH ROSE WHISKEY CAKE BY LADY ROSE
The original recipe for this cake comes from the cookbook IRISH FOOD & COOKING BY Biddy W Lennon & Georgina Campbell. This is my interepation of the recipe with a few changes of my own. I thought this recipe would be perfect to bake in my ROSE PETAL CAKE PAN.Hence the name. The hint of lemon & cloves gives it a unique flavor,...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 30m
Number Of Ingredients 14
Steps:
- 1. PLEASE NOTE: I used all American measurements, & names instead of the metric or Imperial measures. This is my version of the original recipes with the changes I made.
- 2. Preheat oven to 350 degrees F. This is the Rose petal cake pan that I used to bake the cake in. Spray inside of pan liberally with non stick cooking spray and set aside till needed.
- 3. Add Raisins to a small bowl.
- 4. Pour Irish Whiskey over raisins and stir.
- 5. Grate the zest of one lemon over raisins. Cover and microwave 3 minutes.Stir and microwave an additional 2 minutes, set aside then allow to cool till needed.
- 6. Separate 4 large eggs. Set aside till needed.
- 7. Add flour, salt, baking powder, cloves to a separate bowl, then stir to blend and set aside till needed.
- 8. Beat egg whites till stiff peaks form and set aside till needed. NOTE: IF IT IS A RAINY DAY WILL NOT GET REAL HIGH STIFF PEAKS.
- 9. Add softened butter & brown sugar to a large bowl.
- 10. Beat till blended. Then add one yolk, and beat again.
- 11. Add about 1/3 of flour to batter & beat again.
- 12. Repeat alternating with egg yolk and flour till all flour has been added.
- 13. Add raisin mixture to batter and stir to blend. Fold in beaten egg whites, and fold into batter till blended fully.
- 14. Pour cake batter into prepared pan.
- 15. Smooth out top with spatula or back of spoon.
- 16. Bake for 50 minutes to 1 hour or until wooden toothpick inserted into cake comes out clean. Leave in pan 10 minutes then invert onto baking rack to cool completely. Then turn on to large platter.
- 17. Prepare glaze by adding powdered sugar to a medium size bowl.
- 18. Cut lemon in half then squeeze juice of both halves into powdered sugar. Stir together to mix till mixture is desired spreading consistency.
- 19. Add more lemon juice if needed or do as I did, and add a tablespoon or 2 of orange juice till desired consistency is reached.
- 20. Drizzle glaze over entire cake, and garnish as desired with sugar crystals or lemon slices.
- 21. SLICE SERVE AND ENJOY.
BOOZY IRISH WHISKEY CAKE
Caution: this Irish whiskey cake will get you tipsy. Adults only!
Provided by Deepseer
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease 6 mini loaf pans with cooking spray.
- Combine cake mix, pudding mixes, and 1/2 cup walnuts in a large bowl.
- Whisk 1/2 cup Irish whiskey, milk, and oil together in a separate bowl. Whisk in eggs. Pour over cake mixture and stir until blended. Divide batter among the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
- Meanwhile, melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining walnuts, 1 tablespoon whiskey, and water. Cook over medium heat, whisking constantly, until smooth, 3 to 5 minutes. Remove from heat and whisk in remaining whiskey.
- Cool cakes for 5 minutes before inverting a wire rack set over a baking sheet. Use a toothpick to poke small holes across the tops. Pour whiskey topping over cakes and leave to soak in as they cool.
Nutrition Facts : Calories 614.5 calories, Carbohydrate 71.2 g, Cholesterol 84 mg, Fat 30.2 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 8.3 g, Sodium 639.8 mg, Sugar 51.4 g
LEMON-IRISH WHISKEY CAKE
This recipe is posted for the World Tour 2005 RecipeZaar event. I haven't tried it yet, but know I will. It is from the Irish Heritage Cookbook written by Margaret M. Johnson. Note that this recipe should be started the day before baking.
Provided by PanNan
Categories Dessert
Time 1h30m
Yield 1 9 inch cake, 10 serving(s)
Number Of Ingredients 8
Steps:
- Place julienned lemon zest in a small bowl. Add whiskey and let soak overnight.
- The next day, preheat oven to 350°F Grease a 9 inch cake pan.
- Cream the butter and sugar together until light and fluffy. Whisk in the eggs.
- Sift the flour and add to the butter mixture along with the salt. Stir to blend.
- Fold in the ground almonds.
- Strain the whiskey, discarding the zest, and stir the whiskey into the batter.
- Pour into the prepared pan, and bake about one hour, until golden brown, and a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 368.9, Fat 21, SaturatedFat 9.7, Cholesterol 100, Sodium 170.2, Carbohydrate 36.2, Fiber 1.9, Sugar 15.7, Protein 6.9
LEMON-WHISKEY BUNDT CAKE
Steps:
- Preheat oven to 350°F. Generously butter 10- to 12-cup Bundt pan; dust with flour.
- Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk, 1/4 cup whiskey, oil and lemon peel. Mix nuts with flour in small bowl; mix into batter. Transfer to prepared pan.
- Bake cake until tester inserted near center comes out clean, about 50 minutes. Set pan with cake on rack while preparing glaze.
- Stir sugar, butter and remaining 1/2 cup whiskey in heavy small saucepan over medium-low heat until butter melts, sugar dissolves and syrup bubbles, about 5 minutes. Spoon hot syrup over cake. Cool cake completely in pan. Turn cake out of pan. (Can be made 2 days ahead. Cover and store airtight at room temperature.)
IRISH POUND CAKE
This is a recipe that has been handed down through the generations of my family. We credit my Great Grandmother, Catherine O'Grady, with this recipe.
Provided by MARYANNEQ
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 2h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
- Beat the butter and cream cheese with an electric mixer in a large bowl until light and fluffy. Beat in the sugar until well blended. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the 2 tablespoons flour with the last egg. Stir in the remaining 2 cups flour until just combined; stir in the mac, vanilla, and whiskey. Pour into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 453.9 calories, Carbohydrate 50.5 g, Cholesterol 154.2 mg, Fat 24.6 g, Fiber 0.6 g, Protein 6.9 g, SaturatedFat 14.6 g, Sodium 463.9 mg, Sugar 33.6 g
IRISH WHISKEY CAKE
Make and share this Irish Whiskey Cake recipe from Food.com.
Provided by Babybuttons
Categories Dessert
Time 1h30m
Yield 1 CAKE
Number Of Ingredients 11
Steps:
- in a bowl combine Pudding and cake mix, milk, egg, and oil beat on medium for 2 minutes.
- Flour nuts and fold into batter.
- Bake in a round tube cake pan for 1 hour at 350 degrees.
- While cake is baking you can make the galze; combine white sugar, butter and whiskey (cook until sugar is melted).
- When cake is cooled DO NOT REMOVE FROM PAN; pour glaze over it and leave in pan overnight.
- BE SURE TO TURN CAKE OVER EVERY DAY TO KEEP IT MOIST.
THE LITTLE IRISH WHISKEY CAKE
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.
Provided by Whisper
Categories Dessert
Time 5h
Yield 1 pan
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 2763.9, Fat 115.4, SaturatedFat 69.1, Cholesterol 697.6, Sodium 2480.4, Carbohydrate 367.6, Fiber 9.2, Sugar 245.5, Protein 30.9
BOOZY IRISH WHISKEY CAKES
Our boozy Irish Whisky cake gets a little help from Betty Crocker™ Super Moist™ yellow cake mix and a lot of lovin' from some strong Irish whiskey for a cake that is downright intoxicating.
Provided by By Paula Jones
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 12 mini fluted tube cake pans with cooking spray.
- In small microwavable bowl, stir coffee powder and 2 tablespoons whiskey with whisk until combined. Microwave on High about 10 seconds or just until warm; set aside.
- In large bowl, beat cake mix, 1/2 cup butter, the eggs, 2/3 cup water and 1/4 cup whiskey with electric mixer on low speed 30 seconds. Add coffee mixture. Beat on medium speed 2 minutes. Divide batter evenly among cake pans.
- Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
- In small heavy saucepan, mix sauce ingredients. Cook over low heat, stirring constantly, until sugar is dissolved and butter is melted.
- To serve, place cakes on dessert plates; drizzle with sauce.
Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 75 mg, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 28 g, TransFat 0 g
More about "lemon irish whiskey cake recipes"
IRISH WHISKEY CAKE RECIPE - CHRISTINA'S CUCINA
From christinascucina.com
4.8/5 (90)Total Time 1 hr 10 minsCategory Cakes & PiesCalories 462 per serving
GRANDMA'S OLD FASHIONED WHISKEY CAKE RECIPE - THE …
From theseasonedmom.com
LEMON WHISKEY CAKE - ALLY'S KITCHEN
From allyskitchen.com
HONEY-KISSED IRISH WHISKEY CAKE - BAKING SENSE®
From baking-sense.com
JAMESON IRISH WHISKEY CAKE - LOVERS OF WHISKEY
From loversofwhisky.com
LEMON-IRISH WHISKEY CAKE RECIPE | RECIPEGOLDMINE.COM
From recipegoldmine.com
CHOCOLATE WHISKEY CAKE WITH COFFEE CARAMEL RECIPE
From cooking.nytimes.com
IRISH WHISKEY CAKE – THE IRISH TIMES
From irishtimes.com
BEST LEMON CAKE RECIPE - HOW TO MAKE LEMON CAKE - THE …
From thepioneerwoman.com
LEMON DRIZZLE CAKE RECIPE
From allrecipes.com
F&W'S FAVORITE WHISKEY COCKTAILS - FOOD & WINE
From foodandwine.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #fruit #european #dinner-party #holiday-event #vegetarian #cakes #irish #nuts #dietary #st-patricks-day #4-hours-or-less
You'll also love