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How To make Irish Whiskey Cake
CAKE:
8 oz Raisins
Grated rind of 1 lemon 150 ml Whiskey
6 oz Softened butter
3 Eggs
6 oz Soft brown sugar
6 oz Plain flour
1 pn Salt
1 pn Ground cloves
1 ts Baking powder
ICING:
Juice of 1 lemon 8 oz Confectioners' sugar
Warm water as needed Crystallized lemon slices* *As garnish, if desired. -- Put the raisins and grated lemon rind into a bowl with the whiskey, and leave overnight to soak. Grease a 7-inch cake pan, and line the bottom with parchment; preheat oven to 350F. 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, including a spoonful of flour and beating well after each addition. Gradually add the whiskey and raisin mixture, alternating with the remaining flour. Do not overbeat at this stage. Finally, whisk the egg whites until stiff and fold them into the mixture with a metal spoon. Turn into the prepared pan and bake in the preheated oven for about 1 1/2 hours, or until well risen and springy to the touch ~- or test with a skewer: when it comes out clean, the cake's ready. Turn out and cool on a wire rack. . Meanwhile, make the icing by mixing the lemon juice with the sieved confectioners' sugar and just enough water to make a pouring consistency. Put a dinner plate under the cake rack to catch the drips, and pour the icing over the cake a tablespoonful at a time, letting it dribble naturally down the sides. Don't worry if a lot of it ends up on the plate underneath -- just scoop it up and put it on top again. When the icing has set, it can be decorated with crystallized lemon slices if you like.
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You can find the exact measurements for this recipe here:
Cake recipe for 22 cm diameter (8.6) bundt cake pan with 10 cm depth (4).
Irish Whiskey Cake #baking
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Irish whiskey cake
Makes 1 8 in round cake
1½ cups golden raisins
grated rind of 1 lemon
2/3 cup Irish whiskey
3/4 cup butter, softened
3/4 cup soft light brown sugar
1 1/2 cups all-purpose flour
pinch of salt
1/4 tsp ground clover
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp baking powder
3 large eggs, separated
For the icing
3 tablespoons of whiskey
2 cups powdered sugar
1- 3 tbp water
Instructions
Put the raisins and grated lemon rind into a bowl with the whiskey and leave overnight to soak.
Preheat the oven to 350°F
and grease 8 in cake pan
Cream the butter and sugar until light nd fluffy. Sift the flour, salt, cloves and baking powder together into a bowl.
Beat the yolks into the butter and sugar one at a time, adding a little of the flour with each egg and beating well after each addition. Gradually blend in the raisin and whiskey mixture, alternating with the remaining flour. Do not over beat
Whisk the egg whites until stiff and fold them into the mixture with a metal spoon. Turn the mixture into the prepared tin and bake in the preheated oven for until well risen and springy to the touch. May take 35 - 45 minutes Turn out and cool on a rack.
Meanwhile, make the icing: mix the whiskey with the sieved icing sugar and enough warm water to make a pouring consistency. pour the icing over letting it dribble down the sides.
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Quick Recipe | Fireball Whiskey Cake (21+)
????COMMENT DOWN BELOW: What kind of cake should I make next?
What's up everyone! Today I am showing you how you to make a Fireball Whisky Cake!!! This cake is for everyone 21 years of age and up! This recipe is perfect for Mother's Day! I hope you enjoy! If you recreate this make sure to show me and tag me on social media! @JosephAnthonii ????????????
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WHAT YOU WILL NEED:
Spice Cake Mix
Frosting
Eggs
Water
Vegetable Oil
Cinnamon Liquor
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