Irish Whiskey Cake
Serves: 10 to 12
  • 1 cup sultanas (golden raisins)
  • 1½ cups water
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cloves
  • ¾ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ½ teaspoon salt
  • ½ cup (4 ounces) unsalted Irish butter*, room temperature
  • ½ cup granulated sugar
  • 1 large egg
  • 1 cup chopped walnuts
  • ¼ cup Irish whiskey
  • Garnish: chopped walnuts
  1. Preheat oven to 350°. Butter a 9-inch springform pan. Dust with flour, tapping out excess.
  2. In a small saucepan over medium heat, bring sultanas and 1½ cups water to a boil. Reduce heat to medium-low, and simmer until liquid begins to thicken, approximately 20 minutes. Drain, reserving ¾ cup liquid; set aside to cool.
  3. In a medium bowl, sift together flour, baking powder, baking soda, cloves, nutmeg, allspice, and salt.
  4. In a large bowl, beat together butter and granulated sugar with a mixer at medium speed until light and fluffy. Add egg, beating until smooth. Fold in flour mixture, alternately with reserved liquid. Stir in raisins, walnuts, and whiskey.
  5. Using an offset spatula, spread batter into prepared pan.
  6. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan on a wire rack for 15 minutes. Release sides of pan, invert cake, and remove pan bottom. Return cake to upright, and let cool completely.
  7. Using an offset spatula, spread icing over top of cake.
  8. Garnish with chopped walnuts, if desired. Let icing set for 15 to 20 minutes before cutting cake.
Recipe by TeaTime Magazine at