Blarney Stone Irish Whiskey Cake
Source of Recipe
Internet
List of Ingredients
2 cups golden raisins
3 Tablespoons grated lemon rind
1/2 cup whiskey
12 Tablespoons softened butter
1 cup brown sugar
3 eggs
1-1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon baking powder
Frosting:
2 cups confectioners' sugar
Juice of one lemon mixed with a little warm water and whiskey
Recipe
Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch cake pan with wax paper that is buttered and dusted with flour. Preheat the oven to 350 degrees. Cream the butter and sugar together. Separate the eggs.
Sift the flour, salt, cloves and baking powder into a bowl. Begin to slowly beat the egg yolks into the butter and sugar mixture. As you add the egg yolks, gradually add both the flour mixture and the raisin/whiskey mixture. Mix well but do not overbeat. Beat the eggs whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake at 350 degrees for 1-1/2 hours. Cool the cake thoroughly on a wire rack.
Icing: Mix the lemon juice with the sifted confectioners' sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.
|
|
member logon
