Finally, a recipe with Irish Whiskey that doesn’t have the age old joke of drinking the whiskey as you make the cake. This sounds really good
Note: Substitute a different frosting recipe if raw eggs or whiskey, whose alcohol has not been cooked off, are problematic for you.
- 1 cup seedless raisins
- 1½ cups cold water
- ½ cup shortening
- ½ cup sugar
- 1 egg
- 1½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon ground cloves
- ¾ teaspoon ground nutmeg
- Dash of allspice
- ½ teaspoon salt
- 1 cup chopped walnuts
- ¼ cup Irish whiskey
- Walnut halves to garnish
Icing:
- ¼ cup softened butter
- 3½ cups powdered sugar
- 1 beaten egg
- ¼ cup Irish whiskey
1. Preheat oven to 350 degrees. Grease two 8-inch round cake pans and line with wax paper. Place raisins in small saucepan; cover with water and bring to a boil. Simmer 20 minutes. Drain thoroughly, reserving ¾ cup of the liquid.
2. Beat shortening until soft. Gradually beat in sugar until light and fluffy. Beat in egg.
3. Sift flour with baking powder, baking soda, cloves, nutmeg, allspice and salt. Fold into shortening mixture alternately with reserved liquid. Stir in raisins, walnuts and whiskey.
4. Turn batter into cake pans and bake 30-35 minutes. Cool 5 minutes on wire racks, then remove cake from pans to cool completely.
5. Beat icing ingredients until fluffy.
Spread between layers and on top and sides of cooled cake. Garnish with walnut halves if desired
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