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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
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Happy New Year! Start 2023 with a dash of cinnamon!
In this video, our experts will guide you through the process of creating a Cinnamon Irish Whiskey Cake that contains swirls of rich flavor that taste buds will crave!
Do you have any questions about the recipe? Let us know in the comments section below!
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At Dawn, we know you make more than just food, and for a hundred years, Dawn has been right there with you. We know you count on our family to make moments memorable. That’s why we combine unmatched international manufacturing and distribution capabilities with our expertise, commitment and innovation to create bakery solutions for people all around the world. We supply a complete line of quality, consistent mixes, bases, icings, glazes, fillings, frozen dough, par-baked and fully baked products and equipment to the food industry — worldwide. Business is moving faster and customers need to work more efficiently. But no matter what may change, our commitment to providing the highest quality bakery products and innovative solutions will never falter.
Traditional Christmas Cake/ Irish Whiskey Fed Christmas Cake
Traditional Irish whiskey-fed Christmas cake.
#christmascake #irishwhiskey #homemadechristmascake
Hi guys, welcome to Marks Irish Kitchen, where I do family friendly recipes that everyone can enjoy. Todays video is for a classic Traditional Irish Christmas Cake that is fed with good Irish whiskey. The tradition of adding whiskey to a cake has been used in Ireland for 100s of years. The whiskey helps to keep the cake fresh and stop it going “off”. For the best results use high quality fruit.
INGREDIENTS
225g currants
90g sultanas
90g raisins
30g glace cherries washed and chopped
120g plain white flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp dried ginger
30g chopped almonds
120g dark brown sugar
1 tbsp treacle (warmed)
120g unsalted butter
2 medium eggs
Grated zest of 1 lemon
Grated zest 1 orange
3 tbsp Irish whiskey and more to feed the cake
Method
The night before baking, take the fruit and soak it with the whiskey and leave to absorb the whiskey
Grease a 20cm/8in loose based deep cake tin and line with greaseproof paper. Sift the flour and spices into a bowl. Cream the butter and sugar together until very light, pale and fluffy. Beat one tablespoon of flour into the creamed butter and sugar then one tablespoon of eggs. Do this until all the eggs and flour are combined. Now stir in all the remaining ingredients. You should have a stiff mixture by now. If not you can loosen it with a bit of Irish cider.
Place the mixture in the cake tin, spread it out and make a small impression in the centre with the back of a spoon.
It is traditional for a band of brown paper to be tied around the cake, but i just make my greaseproof slightly higher, this helps to prevent the top of the cake burning.
Bake at 130c/275f/gas 1 on a shelf below the middle of the oven for 4-4.5 hours. Do not on any account open the door in the early stages. After about 3 hours it is safe to check and cover the top if necessary.
The cake is done when a skewer can be inserted into the cake and it comes out clean.
Cool in the tin.
Turn it out, remove the paper, feed the cake with more whiskey and wrap in a double layer of paper.
Feed at intervals by taking a skewer and making several holes in the top, pour some more whiskey over the cake. Re-wrap and put in a cool dry place until Christmas.
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