Lemon Irish Whiskey Cake Recipes

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IRISH WHISKEY CAKE



Irish Whiskey Cake image

Chock-full of raisins, lemon peel and spices. The light brown sugar and whiskey give this cake a mild butterscotch type of flavor.

Provided by MARBALET

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h40m

Yield 9

Number Of Ingredients 13

2 cups golden raisins
3 tablespoons grated lemon zest
¼ cup whiskey
¾ cup butter, softened
1 cup light brown sugar
3 egg yolks
3 egg whites
1 ½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon ground cloves
1 teaspoon baking powder
2 cups sifted confectioners' sugar
1 lemon, juiced

Steps:

  • Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch square cake pan with parchment paper that is buttered and dusted with flour. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, salt, cloves and baking powder into a bowl and set aside.
  • In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins.
  • In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack.
  • To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.

Nutrition Facts : Calories 561.3 calories, Carbohydrate 97.7 g, Cholesterol 109 mg, Fat 17.3 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 10.3 g, Sodium 312.2 mg, Sugar 71.7 g

LEMON-IRISH WHISKEY CAKE



Lemon-Irish Whiskey Cake image

This recipe is posted for the World Tour 2005 RecipeZaar event. I haven't tried it yet, but know I will. It is from the Irish Heritage Cookbook written by Margaret M. Johnson. Note that this recipe should be started the day before baking.

Provided by PanNan

Categories     Dessert

Time 1h30m

Yield 1 9 inch cake, 10 serving(s)

Number Of Ingredients 8

1 lemon, zest of, cut into julienne
1/4 cup Irish whiskey
3/4 cup butter, at room temperature
3/4 cup superfine sugar (regular sugar can be processed in a blender of food processor)
3 eggs, beaten
2 cups flour
1 pinch salt
3/4 cup almonds, ground

Steps:

  • Place julienned lemon zest in a small bowl. Add whiskey and let soak overnight.
  • The next day, preheat oven to 350°F Grease a 9 inch cake pan.
  • Cream the butter and sugar together until light and fluffy. Whisk in the eggs.
  • Sift the flour and add to the butter mixture along with the salt. Stir to blend.
  • Fold in the ground almonds.
  • Strain the whiskey, discarding the zest, and stir the whiskey into the batter.
  • Pour into the prepared pan, and bake about one hour, until golden brown, and a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 368.9, Fat 21, SaturatedFat 9.7, Cholesterol 100, Sodium 170.2, Carbohydrate 36.2, Fiber 1.9, Sugar 15.7, Protein 6.9

IRISH WHISKEY CAKE



Irish Whiskey Cake image

Make and share this Irish Whiskey Cake recipe from Food.com.

Provided by Babybuttons

Categories     Dessert

Time 1h30m

Yield 1 CAKE

Number Of Ingredients 11

1 (18 1/4 ounce) box yellow cake mix
1 (3 ounce) box instant vanilla pudding
1 cup milk
1/2 cup vegetable oil
1 -2 fluid ounce whiskey
1 cup finely chopped walnuts
2 tablespoons flour
1 egg
3/4 cup white sugar
1/4 lb butter
1/2-3/4 cup whiskey

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.

LEMON-WHISKEY BUNDT CAKE



Lemon-Whiskey Bundt Cake image

Categories     Cake     Nut     Dessert     Bake     Lemon     Pecan     Whiskey     Winter     Shower     Party     Bon Appétit

Yield Serves 12

Number Of Ingredients 11

1 18.5-ounce package yellow cake mix
1 3.4-ounce package instant lemon pudding mix
4 large eggs
1 cup milk (do not use low-fat or nonfat)
3/4 cup whiskey
1/2 cup vegetable oil
1 tablespoon grated lemon peel
1 cup chopped pecans
2 teaspoons all purpose flour
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter

Steps:

  • Preheat oven to 350°F. Generously butter 10- to 12-cup Bundt pan; dust with flour.
  • Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk, 1/4 cup whiskey, oil and lemon peel. Mix nuts with flour in small bowl; mix into batter. Transfer to prepared pan.
  • Bake cake until tester inserted near center comes out clean, about 50 minutes. Set pan with cake on rack while preparing glaze.
  • Stir sugar, butter and remaining 1/2 cup whiskey in heavy small saucepan over medium-low heat until butter melts, sugar dissolves and syrup bubbles, about 5 minutes. Spoon hot syrup over cake. Cool cake completely in pan. Turn cake out of pan. (Can be made 2 days ahead. Cover and store airtight at room temperature.)

THE LITTLE IRISH WHISKEY CAKE



The Little Irish Whiskey Cake image

Also from New Celtic Cookbook, this is in time for St. Patrick's Day. The authors found this lovely golden cake in a tearoom in Bushmills Ireland. They say it's lovely with butter and tea. Start preparation for this cake the night before to allow the whiskey to "work its magic on the raisins". Prep time includes 4 hours to do this.

Provided by Whisper

Categories     Dessert

Time 5h

Yield 1 pan

Number Of Ingredients 10

1 lemon, zest of
1 cup golden raisin
1/4 cup Irish whiskey, plus
2 tablespoons Irish whiskey
1/2 cup butter, plus
1 tablespoon butter, softened
2/3 cup superfine sugar
2 large eggs, separated
1 cup self-rising flour
2 tablespoons sugar

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.

Nutrition Facts : Calories 2763.9, Fat 115.4, SaturatedFat 69.1, Cholesterol 697.6, Sodium 2480.4, Carbohydrate 367.6, Fiber 9.2, Sugar 245.5, Protein 30.9

BOOZY IRISH WHISKEY CAKE



Boozy Irish Whiskey Cake image

Caution: this Irish whiskey cake will get you tipsy. Adults only!

Provided by Deepseer

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 11

cooking spray
1 (18.5 ounce) package yellow cake mix
2 (3.9 ounce) packages instant vanilla pudding mix
1 cup chopped walnuts, divided
1 cup Irish whiskey, divided
½ cup milk
½ cup vegetable oil
4 large eggs
½ cup butter
1 cup brown sugar
1 teaspoon water

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.

Nutrition Facts : Calories 614.5 calories, Carbohydrate 71.2 g, Cholesterol 84 mg, Fat 30.2 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 8.3 g, Sodium 639.8 mg, Sugar 51.4 g

OLD-FASHIONED WHISKEY CAKE



Old-fashioned Whiskey Cake image

This came from my sister's mother-in-law many, many years ago and has been handed down over the years. It's not only a great dessert, it also makes a wonderful gift at Christmastime.

Provided by Cookin Katie

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) box instant vanilla pudding
4 eggs
1/2 cup oil
1 cup whole milk or 1 cup 2% low-fat milk
1 1/2 fluid ounces whiskey
1 cup pecans or 1 cup walnuts, chopped
1/2 cup butter, melted
1 cup sugar
1/2 cup whiskey

Steps:

  • CAKE: Combine all ingredients and mix for 3 minutes by hand.
  • Pour into well-greased bundt pan and bake for 50-60 minutes at 350 degrees.
  • Toothpick should come out clean.
  • ICING:.
  • Cook on stovetop on med.
  • heat until sugar is dissolved and mixture is brown.
  • Leave cake in pan and using a toothpick, poke several holes into cake.
  • Pour 3/4 of icing onto cake.
  • Let set 15 minutes.
  • Flip cake onto plate.
  • Brush remaining icing onto top& sides of cake.

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