Irish Whiskey Cake Recipe 45 Food

IRISH WHISKEY CAKE

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.

IRISH WHISKEY CAKE

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.

IRISH WHISKEY CAKE

Steps:

• Preheat oven to 350. Grease two 8-inch round cake pans. Line with wax paper.
• Place raisins in small saucepan, cover with water, and bring to boil. Simmer for 20 minute Drain thoroughly. Reserve 1/4-cup of raisin-water, allow to cool.
• Beat butter until soft. Gradually beat in sugar, until light and fluffy. Add egg, beat until blended.
• Sift flour with baking powder, baking soda, spices and salt. Fold into butter mixture, alternately with reserved liquid. Stir in raisins, walnuts, and whiskey. Turn into pans, bake for 30-35 minutes.
• Beat icing ingredients until fluffy. Spread between layers and on top & sides of cooled cake. Garnish with walnut halves, if desired.

LEMON-IRISH WHISKEY CAKE

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.

BOOZY IRISH WHISKEY CAKE

Steps:

• Put the whiskey into a small bowl.
• Peel the orange and soak the peel in the whiskey for a few (2) hours; then discard the orange peel.
• Add the sultanas to the whiskey, and let them soak while preparing the cake.
• In a large bowl, cream the butter and sugar together.
• Add the eggs, one at a time, with a teaspoon of flour for each egg, beating well between each addition.
• Sift remaining flour, salt and baking powder together, and fold into the egg mixture.
• Fold in the whiskey and sultanas.
• Line a greased 7-inch round cake tin with greased paper.
• Put in the mixture and bake in a moderate (350°F) oven for about 30-45 minutes or until toothpick inserted in center of cake comes out dry.
• Cool on wire rack.
• Serve as soon as its cooled.

IRISH WHISKEY CAKE

Steps:

• Position oven rack 1/3 up from bottom of oven; preheat oven to 350°.
• Butter a 8 ½ x 4 ½ x 2 ¼ inch loaf pan; dust it with fine, dry bread crumbs, then, over a piece of paper, tap to shake out excess crumbs.
• Sift together the flour, baking powder, mace, and salt; set aside.
• Mix the lemon rind and juice together; set aside.
• In the large bowl of an electric mixer, cream the butter; add in the vanilla, and then the sugar and beat to mix well.
• Add in the yolks and beat well.
• On low speed add the sifted dry ingredients in three additions, alternating with the whiskey in two additions, scraping the bowl as necessary with a rubber spatula and beating only until incorporated after each addition.
• Remove bowl from the mixer; stir in the lemon rind and juice, candied peel, raisins, caraway seeds, and pecans.
• In a small bowl, beat the egg whites until they hold a definite shape but are not stiff or dry; fold them into the batter.
• Turn batter into prepared pan and smooth the top.
• With a spoon, form a shallow trench, lengthwise down the middle of the cake (that makes a more level top, less of a mound, when baked).
• Bake for 1 ¼ hours or until the pick comes out clean.
• While the cake is baking, if it begins to darken too much, cover it loosely with foil.
• As you remove the cake from the oven, spread the softened butter over the top.
• The top of the cake will have formed a deep crack-it is ok.
• Let the cake stand in the pan on a rack for about 20 minutes; then cover it with another rack, turn over the pan and the rack, remove the pan, and carefully turn the cake right side up to cool on the rack.
• It is best to wrap and refrigerate this for at least a few hours, or overnight before slicing-it slices best when it is cold; may slice with serrated knife.

IRISH WHISKEY-GLAZED CAKE

Steps:

• Preheat oven to 325°F Grease and flour a standard tube pan.
• Cook sweet potato in boiling water until tender; or, for richer flavor, bake in the oven. Cool, peel and mash until you have 1 cup puree.
• Cream butter together with sugars in a large mixing bowl. Mix in sweet potato puree. Add eggs, 1 at a time, beating well after each addition.
• Sift flour, baking powder and salt together and add alternately with milk. Pour into pan and bake 60 to 70 minutes.
• While cake is baking, make Irish Whiskey Glaze:.
• Combine whiskey, sugar and butter in a small saucepan. Bring to a boil to dissolve sugar.
• When cake tests done remove to a rack. Pour a portion of glaze over hot cake in pan. Let soak in a little before adding all the glaze. Cool completely in pan and gently remove to a plate.