Irish Whiskey Cake Recipe
Ingredients 150ml (1/4 pint) of your favourite Irish Whiskey 225g (8oz) Raisins 160g (6oz) Room Temperature Softened Butter 160g (6oz) Soft Brown Sugar 160g (6oz) Plain Flour 3 Large Eggs 1 teaspoon Baking Powder Grated rind of 1 Lemon 1 pinch Salt 1 pinch Ground Cloves For the icing 225g (8oz) Icing Sugar Juice of 1 Lemon Warm water Method Pre-heat the oven to 180°C/ 350°F or Gas Mark 4. Put the raisins and grated lemon rind into a bowl along with the whiskey,leave overnight to soak. Grease a 7-inch cake tin, and line the bottom with parchment paper. Cream the butter and sugar until light and fluffy. Separate the eggs and sift the flour, salt, cloves and baking powder into a bowl. Beat the yolks into the butter and sugar one by one, adding a spoonful of flour and beating well after each addition. Gradually add the whiskey and raisin mixture, alternating with the remaining flour, don't overdo the beating. Whisk the egg whites until stiff and fold them into the mixture,preferably with a metal spoon. Transfer to the prepared cake tin and bake for about 1½ hours, or until well risen and the cake springs back to the touch. Turn out and cool on a wire rack. Make the icing by mix the lemon juice with the sieved icing sugar and just enough water to make a pouring consistency. Pour the icing over the cake a tablespoonful at a time, let it flow over the cake.
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