I am squeezing this post in so that I can participate in Kathleen's 8th Annual Blog Crawl. That is if her computer is repaired...she downloaded Windows 10 and it crashed her computer. So sorry that some folks are having to deal with the frustration that Windows 10 seems to have caused. :-(
Maybe a glass of Jameson's would help...or at least, a little in a piece of cake! Whiskey cake is a well-known and traditional Irish dessert. It is most often made during the Christmas holiday and is laden with lots of candied fruits. This version is like a spicy raisin cake! We enjoyed every bite.
Jameson Irish Whiskey Cake
adapted from The Irish Spirit
For the cake
1 cup golden raisins
1 1/2 cup water
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp nutmeg
3/4 tsp cloves
1/2 tsp salt
1 stick (1/2 cup) unsalted Kerrygold Irish butter, at room temperature
1/2 cup granulated sugar
1 large egg, at room temperature
1 cup chopped walnuts, reserve some halves for decoration
1/4 cup Jameson Irish Whiskey
Jameson Irish Whiskey Icing
4 Tbsp unsalted Kerrygold Irish butter, at room temperature
3 1/2 cups confectioners' sugar
1 large egg, beaten
1/4 cup Jameson Irish Whiskey
Preheat oven: 350° F.
Butter two 8-inch cake pans. Line them with parchment and butter again.
Combine the raisins and water in a small saucepan. Bring them to a boil over medium heat then reduce the heat and simmer for 20 minutes or until the liquid begins to thicken. Drain, reserving 1/4 cup of the liquid. Set aside to cool.
In a medium bowl, sift together the dry ingredients: flour, baking powder, baking soda, cloves, nutmeg, allspice, and salt.
In the bowl of mixer, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the egg and beat until smooth. Alternately fold in the flour mixture with the reserved liquid. Stir in the raisins, whiskey, and walnuts.
Pour the mixture evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a tester comes out clean. Remove the pans from the oven and allow to cool for 15 minutes. Invert the pans onto a wire rack, remove the parchment paper and set the cakes right side up. Allow the cakes to cool completely.
For the Icing
In the mixer bowl, beat the butter and confectioner's sugar for 2 to 3 minutes, or until smooth. Add the egg and the whiskey. Beat until smooth. With a spatula, spread a third of the icing onto the top of one of the layers. Place the second layer on top. Spread the remaining icing onto the top and sides of the cake. Garnish with walnut halves, if desired. Let the icing set for 15-20 minutes before serving the cake.
Today I have joined Kathleen at Cuisine Kathleen for the 8th Annual St. Patrick's Day Blog Crawl. Stop by Kathleen's to enjoy table decors and recipes that are fit for all Leprechauns!
Time got away from me...and since there is no rule that one cannot prepare Irish cuisine after the big day....coming soon will be Cider-Glazed Scallops and Irish Coffee Cake. Both delicious and on the rotation!
I am also sharing at Foodie Friday hosted by Michael at Rattlebridge Farm.