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How To make Irish Whiskey Cake
CAKE:
8 oz Raisins
Grated rind of 1 lemon 150 ml Whiskey
6 oz Softened butter
3 Eggs
6 oz Soft brown sugar
6 oz Plain flour
1 pn Salt
1 pn Ground cloves
1 ts Baking powder
ICING:
Juice of 1 lemon 8 oz Confectioners' sugar
Warm water as needed Crystallized lemon slices* *As garnish, if desired. -- Put the raisins and grated lemon rind into a bowl with the whiskey, and leave overnight to soak. Grease a 7-inch cake pan, and line the bottom with parchment; preheat oven to 350F. Cream the butter and sugar until light and fluffy. Separate the eggs and sift the flour, salt, cloves and baking powder into a bowl. Beat the yolks into the butter and sugar one by one, including a spoonful of flour and beating well after each addition. Gradually add the whiskey and raisin mixture, alternating with the remaining flour. Do not overbeat at this stage. Finally, whisk the egg whites until stiff and fold them into the mixture with a metal spoon. Turn into the prepared pan and bake in the preheated oven for about 1 1/2 hours, or until well risen and springy to the touch ~- or test with a skewer: when it comes out clean, the cake's ready. Turn out and cool on a wire rack. . Meanwhile, make the icing by mixing the lemon juice with the sieved confectioners' sugar and just enough water to make a pouring consistency. Put a dinner plate under the cake rack to catch the drips, and pour the icing over the cake a tablespoonful at a time, letting it dribble naturally down the sides. Don't worry if a lot of it ends up on the plate underneath -- just scoop it up and put it on top again. When the icing has set, it can be decorated with crystallized lemon slices if you like.
How To make Irish Whiskey Cake's Videos
Aunty Rosaleen's Traditional Irish Christmas Cake Recipe
Hi Bold Bakers! Make this traditional Irish Christmas Cake recipe and join in my family tradition this holiday season.
For more information on O’Driscoll’s Irish Whiskey go to:
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Get the full written recipe (including all measurement conversions):
????INGREDIENTS????
* 3 cups (15 oz/426 g) raisins
* ⅓ cup (2 oz/58 g) candied peel
* 1 medium orange, zested
* 1 medium lemon, zested
* 1 cup (8 fl oz/225 ml) O'Driscoll's Irish Whiskey (or apple juice/orange juice*)
* 1 ½ cups (8 oz/225 g) glace cherries
* 2 cups (10 oz/282 g) all-purpose flour
* 1 teaspoon mixed spice
* ½ teaspoon ground nutmeg
* 1 ¼ cups (10 oz/300 g) butter, room temperature
* 1 ⅔ cups (13 oz/367 g) muscovado sugar (or dark brown sugar)
* 5 large eggs, room temperature
* ½ cup (2 ½ oz/71 g) chopped or sliced almonds
Aunty Rosaleen’s Traditional Irish Christmas Cake Recipe Chapters
0:00 - Irish baking 101
0:12 Today we are making a Traditional Irish Christmas Cake Recipe
0:19 Soaking the fruit for your Christmas Cake
1:09 Who is Aunty Rosaleen?
1:39 The BEST Irish Whiskey
2:35 How to prepare the cherries for your Christmas Cake
3:11 Dry ingredients
3:53 Creaming together the butter and sugar
4:38 Adding in the eggs
4:46 Adding the dry to the wet
4:57 Finishing the batter
6:00 Adding the batter to the pan
6:16 How to bake your Christmas Cake
6:36 Out of the oven
6:50 How to feed a Christmas Cake
7:20 How to store & feed a Christmas Cake
8:05 Serving up your Christmas Cake
???? ABOUT GEMMA & BIGGER BOLDER BAKING ????
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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IRISH CHRISTMAS CAKE RECIPE:
#christmascake #irishrecipes #christmasrecipes
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
Visit my website at for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com
Irish Tea Cake feat. EmmyMadeInJapan
Barmbrack is a traditional Irish fruitcake which is also knows as Irish Tea Cake depending on the time of year that you’re eating it! This recipe makes a really beautiful moist fruit loaf! Get the recipe:
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380g of plain flour
1 heaped tea spoon of baking powder
1/4 tea spoon of crushed cloves
300g of sultans
zest of 2 lemons
100gs of whiskey
1/2 fill a small glass of milk
140g of butter
200g caster sugar
4 eggs
3 tablespoons of lemon juice
Soak the sultans in the whiskey and lemon rind over night or even a few days if you have the time.
Sieve the flour, baking soda and cloves
Then mix the butter, sugar, and slowly add the eggs, milk and lemon juice. When all mixed fold in the flour bit by bit and then add your soaked sultans. Mix and put in baking tin and out into the oven for 50 minutes at 170 and check with knife and if it comes out clean it is done and if not put it back in for another 5 minutes
MoWino Irish Whiskey Cake
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