O'Driscolls Irish Whiskey Cake Recipe
Prep Time
30 mins
Cook Time
55 mins
Soak fruit for
1 hr
Servings: 8 people
Ingredients
- 2 cups(10 oz/284 g) raisins
- 3 tablespoons lemon zest (3-4 medium or 6-9 small lemons)
- ¼ cup(2 fl oz/60 ml) O’Driscolls Irish whiskey
- ¾ cup(6 oz/170 g) butter , softened
- 1 cup(6 oz/170 g) dark brown sugar
- 3 large eggs , at room temperature
- 1½ cups(7½ oz/213 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cloves
Instructions
-
In a small saucepan, stir together the raisins, lemon zest and O’Driscolls Irish Whiskey. Cover and warm over medium heat until the mixture is hot, about 2 minutes. Once steaming, remove from the heat and set aside to soak (cover tightly) for a minimum 1 hour (or up to overnight).
-
Preheat the oven to 350°F (180°C) and butter and line an 8x8-inch (20x20cm) cake pan with parchment paper and set aside.
-
In the bowl of a stand mixer fitted with a paddle attachment (or with a large bowl and a handheld electric mixer), beat together the butter and brown sugar on medium-high for 5 minutes, until pale and fluffy.
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Add in the eggs one at a time and continue beating for another 3 minutes, scraping down the sides of the bowl a few times, to fully combine and aerate the eggs.
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In a small bowl, combine the flour, baking powder, salt and cloves, then lower the speed of the mixer to low and gradually stir into the butter mixture until mostly combined.
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Finally, pour in the raisin mixture and any remaining liquid in the bowl and stir on low until everything is evenly combined. (The batter will be very thick.)
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Spread evenly into the prepared pan and bake for 45-55 minutes, until a toothpick cake tester inserted into the center comes out clean.
-
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Slice and spread on some butter and serve with a cup of tea. Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 2 months.