FoodBanter.com - View Single Post - Tried 'N' True Recipe For A Irish Whiskey Cake?

Janet Bostwick

On Sun, 17 Mar 2013 08:01:48 -0800, (Judy Haffner)
wrote:

>
>Polly wrote:
>
>>I don't have a recipe for you Judy, wish I
>> did. Great grandma used to soak the
>> Dickens out of her fruit cake with fine
>> whiskey. I'm thinking any dense sort of
>> cake recipe you have would do fine. The
>> trick is to punch holes in the cake ( with
>> a skinny hat pin or something similar),
>> soak it with good stuff and wrap it with a
>> feedsack weight dishtowel and 'tin' it to
>> absorb the goodness. You really do
>> need weeks to do it properly but nobody
>> will care. *
>
>I've done that with fruit cake too, but only I use rum, or brandy for
>those. I didn't realize you had to make the "Whiskey Cakes" ahead of
>time before serving. This is a recipe a friend sent me online last night
>and it sounds good too, but not sure how that much batter would fit in a
>9" pan, unless maybe she uses a springform pan. I asked her, but haven't
>had a reply yet, but his is probably more on the order of what I was
>thinking about.
>
>
>Irish Lemon Whiskey Cake
>
>Zest of one large lemon
>1/4 C Irish whiskey
>Prepare the day before and let it set.
>
>3/4 C butter at room temperature - no substitutions
>3/4 C sugar
>3 eggs beaten
>2 C flour
>Pinch of salt
>3/4 C almonds, finely chopped
>Powdered sugar
>
>Place lemon zest in small bowl and add whiskey. Cover and let soak
>overnight
>Preheat oven to 350. Grease a 9 inch cake pan with non-stick cooking
>spray. Cream butter and sugar together until light and fluffy. Beat in
>eggs one at a time. Sift the flour and add to the butter mixture along
>with salt; stire to combine.
>Fold in chopped almonds. Strain the whiskey, discarding as much of the
>lemon zest as possible - it's fine if a little remains in the batter.
>Pour batter into prepared pan and bake for 60 minutes until a toothpick
>inserted in the center comes out clean. Allow cake to cool and turn out
>on serving plate
>
>Before serving sprinkle with powdered sugar.
>
>Judy

thanks for the recipe. I think it makes sense to let any 'soaked'
cake sit for a day or so. It's not going to dry out and the flavor
and moisture gets to spread through the cake. I've noticed with lemon
and rum cakes that the flavor is too harsh up front and the texture
isn't quite right.
Janet US