Tag Archives: Irish Whiskey Cake
Breakfast in Bed – Irish Whiskey Cake
Post by Alison Hein.
Ever since I perused my mother’s old cookbooks and cooked up a thick, savory Wicklow Pancake last week, I’ve had Irish food on my mind: thoughts of Irish food + Irish whiskey = Irish Whiskey Cake! Anything but savory, this boozy cake is a real palate pleaser.
Use a high quality, unsalted Irish butter, and a generous hand when pouring out the whiskey. This is no cake for the faint-hearted – the deep, smooth feel of Jameson (or other Irish whiskey) lingers on the tongue, and the finished texture has the quality of flowing amber.
You will need to use a bit of sugar, and a significant citrus flavor for balance. Here I’ve used a whole lemon, but an orange would be just as nice, leading the palate in a slightly different direction. If you like candied rind or fruit, feel free to toss some in the batter before baking. Or, decorate your cake with some thin-sliced lemon or orange.
Let the finished cake rest a bit before removing from the pan. When ready, invert it onto a pretty serving plate and dust it with powdered sugar. Then, brew some strong Irish tea, and please your palate with this sweet and boozy breakfast in bed.
1 stick butter, softened
1½ cups sugar
¼ cup milk
¼ cup Irish whiskey
1½ cups flour
½ teaspoon baking soda
Juice and rind of 1 lemon (approximately 1 teaspoon grated rind, 3 tablespoons juice)
1 teaspoon lemon oil (optional)
Powdered sugar, to sprinkle on top of cake
Preheat oven to 325°. Generously grease a tube pan and set aside.
Add butter and sugar to a large bowl, and cream together until fluffy. Beat in eggs one at a time, mixing well after each addition, until batter is light and smooth. Pour milk into small bowl and stir in Irish whiskey. Mix flour and baking soda together. Alternately add whiskey mixture and flour mixture into batter, stirring thoroughly after each addition. Stir in lemon juice, grated rind, and lemon oil if using.
Spoon batter into tube pan, smoothing surface with spatula. Bake for 45 to 50 minutes, until cake is golden brown and toothpick inserted in center comes out clean. Let cool on rack for 30 minutes. Remove cake from pan and invert onto serving plate. Sprinkle top with powdered sugar.
Makes 1 cake, 16 to 20 slices.