Irish Whiskey Cake


The Little Irish Baking Book
By Ruth Isabel Ross, 1995, St. Martin’s Press

“Light but moist, this cake is especially attractive
if made in a ring tin.”

The Cake
175 g/6 oz/1 1/2 sticks margarine
(Flora is best for creaming)
175 g/6 oz/3/4 cup caster (superfine) sugar
175 g/6 oz/1 1/2 cups white flour
175 g/6 oz/1 cup sultanas (dried green grapes)
[golden raisins]
3 eggs, beaten
2 tablespoons/2 1/2 tablespoons US Irish whiskey
1/2 level teaspoon baking powder

The Icing
175 g/6 oz/1 1/2 cups icing
(confectioners’) sugar
Juice of 1 orange
A little candied [fruit] peel

Cream the margarine and sugar in a large bowl. Add the sifted flour and
the sultanas gradually. Add the eggs and mix well.
Add the whiskey. Add the baking powder, folding it in gently. Mix care-
fully to a dropping consistency.
Put into a greased ring tin or greased and lined loaf tin. Bake at 180
degrees C/350 degrees F/gas 4 for 1 hour. In a ring tin, this will bake
in 30 minutes at 200 degrees C/400 degrees F/gas 6.
Make the icing form the icing/confectioners’ sugar dissolved in the
orange juice. Spread this over the cake and scatter a little candied
peel over the icing.
 

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