This Irish whiskey cake is chock-full of raisins, lemon peel, and spices. Light brown sugar and whiskey give this cake a mild butterscotch type of flavor.
Ingredients
- golden raisins: 2 cups
- lemon zest: 3 Tbsp (grated)
- whiskey: 0.25 cup
- butter: 0.75 cup (softened)
- light brown sugar: 1 cup
- egg yolks: 3 piece
- egg whites: 3 piece
- ½ cups all-purpose flour: 1 piece
- salt: 0.5 tsp
- ground cloves: 0.25 tsp
- baking powder: 1 tsp
- sifted confectioners' sugar: 2 cups
- lemon: 1 piece (juiced)
Metric Conversion
Stages of cooking
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Place raisins, lemon rind, and whiskey in a small bowl; set aside to soak overnight.
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Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8-inch square cake pan with parchment paper that is buttered and dusted with flour. Sift flour, salt, cloves, and baking powder into a bowl; set aside.
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Cream butter and sugar together in a large bowl until light and fluffy. Add egg yolks and beat well. Quickly beat in flour mixture. Stir in soaked raisins.
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In a separate clean bowl, whip egg whites until stiff; fold into cake batter. Pour into the prepared pan and bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake on a wire rack.
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To make glaze: Mix lemon juice, confectioners' sugar, and just enough whiskey and warm water so that you can drizzle icing over cake.
