Irish Rose Whiskey Cake By Lady Rose Recipes

IRISH WHISKEY CAKE

Steps:

• Preheat oven to 350. Grease two 8-inch round cake pans. Line with wax paper.
• Place raisins in small saucepan, cover with water, and bring to boil. Simmer for 20 minute Drain thoroughly. Reserve 1/4-cup of raisin-water, allow to cool.
• Beat butter until soft. Gradually beat in sugar, until light and fluffy. Add egg, beat until blended.
• Sift flour with baking powder, baking soda, spices and salt. Fold into butter mixture, alternately with reserved liquid. Stir in raisins, walnuts, and whiskey. Turn into pans, bake for 30-35 minutes.
• Beat icing ingredients until fluffy. Spread between layers and on top & sides of cooled cake. Garnish with walnut halves, if desired.

IRISH WHISKEY CAKE

Steps:

• in a bowl combine Pudding and cake mix, milk, egg, and oil beat on medium for 2 minutes.
• Flour nuts and fold into batter.
• Bake in a round tube cake pan for 1 hour at 350 degrees.
• While cake is baking you can make the galze; combine white sugar, butter and whiskey (cook until sugar is melted).
• When cake is cooled DO NOT REMOVE FROM PAN; pour glaze over it and leave in pan overnight.
• BE SURE TO TURN CAKE OVER EVERY DAY TO KEEP IT MOIST.

BOOZY IRISH WHISKEY CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease 6 mini loaf pans with cooking spray.
• Combine cake mix, pudding mixes, and 1/2 cup walnuts in a large bowl.
• Whisk 1/2 cup Irish whiskey, milk, and oil together in a separate bowl. Whisk in eggs. Pour over cake mixture and stir until blended. Divide batter among the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining walnuts, 1 tablespoon whiskey, and water. Cook over medium heat, whisking constantly, until smooth, 3 to 5 minutes. Remove from heat and whisk in remaining whiskey.
• Cool cakes for 5 minutes before inverting a wire rack set over a baking sheet. Use a toothpick to poke small holes across the tops. Pour whiskey topping over cakes and leave to soak in as they cool.

THE LITTLE IRISH WHISKEY CAKE

Steps:

• Place lemon zest and the raisins in a small bowl and cover with 1/4 cup of whiskey.
• Cover with plastic wrap and leave to soak overnight.
• When ready to prepare the cake, lightly butter a 7-inch square cake pan.
• Line the base with parchment paper.
• Preheat the oven to 350°F.
• Place the butter in the bowl of an electric mixer (or mix by hand).
• Beat the butter until creamy.
• Add the sugar and continue beating until the mixture is light and creamy.
• Add the egg yolks and beat them into the mixture one at a time.
• Remove the lemon zest from the raisin and whiskey mixture.
• Chop some of the zest very finely, about 1 Tbsp, and add to the egg and sugar mixture along with the raisins and whiskey.
• Gently stir into the mixture.
• In another bowl, whisk the egg whites until stiff.
• Fold them into the egg and sugar mixture alternately with the flour.
• Don't overmix.
• Transfer the batter to the prepared pan and smooth the surface.
• Sprinkle with the sugar and bake in the oven for about 20-25 minutes or until it springs back gently when touched and a tester emerges clean.
• Remove from the oven and let sit for about 10 minutes.
• Turn out onto a cake rack set over a plate so that the cake is upside down.
• Use a skewer to make about 6 or 8 little holes in the cake's base (don't go all the way through) and pour the remaining bit of whiskey into the holes.
• Let sit for another 15 minutes, then invert and let cool completely before cutting into thick fingers and serving.

WILD IRISH ROSE

Steps:

• Fill an old-fashioned glass 3/4 full of ice.
• Pour the whiskey, lemon juice, and grenadine over the ice.
• Top off with sparkling soda water.
• Stir & serve garnished with a lemon slice or maraschino cherry.

IRISH ROSE WHISKEY CAKE BY LADY ROSE

Steps:

• 1. PLEASE NOTE: I used all American measurements, & names instead of the metric or Imperial measures. This is my version of the original recipes with the changes I made.
• 2. Preheat oven to 350 degrees F. This is the Rose petal cake pan that I used to bake the cake in. Spray inside of pan liberally with non stick cooking spray and set aside till needed.
• 3. Add Raisins to a small bowl.
• 4. Pour Irish Whiskey over raisins and stir.
• 5. Grate the zest of one lemon over raisins. Cover and microwave 3 minutes.Stir and microwave an additional 2 minutes, set aside then allow to cool till needed.
• 6. Separate 4 large eggs. Set aside till needed.
• 7. Add flour, salt, baking powder, cloves to a separate bowl, then stir to blend and set aside till needed.
• 8. Beat egg whites till stiff peaks form and set aside till needed. NOTE: IF IT IS A RAINY DAY WILL NOT GET REAL HIGH STIFF PEAKS.
• 9. Add softened butter & brown sugar to a large bowl.
• 10. Beat till blended. Then add one yolk, and beat again.
• 11. Add about 1/3 of flour to batter & beat again.
• 12. Repeat alternating with egg yolk and flour till all flour has been added.
• 13. Add raisin mixture to batter and stir to blend. Fold in beaten egg whites, and fold into batter till blended fully.
• 14. Pour cake batter into prepared pan.
• 15. Smooth out top with spatula or back of spoon.
• 16. Bake for 50 minutes to 1 hour or until wooden toothpick inserted into cake comes out clean. Leave in pan 10 minutes then invert onto baking rack to cool completely. Then turn on to large platter.
• 17. Prepare glaze by adding powdered sugar to a medium size bowl.
• 18. Cut lemon in half then squeeze juice of both halves into powdered sugar. Stir together to mix till mixture is desired spreading consistency.
• 19. Add more lemon juice if needed or do as I did, and add a tablespoon or 2 of orange juice till desired consistency is reached.
• 20. Drizzle glaze over entire cake, and garnish as desired with sugar crystals or lemon slices.
• 21. SLICE SERVE AND ENJOY.