Irish Week – Irish Whiskey Cake – Whiskey Cake


Rating: 2.57 / 5.00 (7 Votes)


Total time: 45 min

Servings: 8.0 (Portionen)

For The Cake:












Casting:






Instructions:

Put the raisins and the lemon peel together with the whiskey in a small baking dish and let it sit for one night. Grease an 18-cm cake pan, line the bottom with parchment, preheat the oven to 180 degrees. Beat the butter and sugar until creamy. Separate the eggs, sift salt, flour, cloves and baking powder into a large enough bowl. Beat one egg yolk at a time and a spoonful of flour into the butter-sugar cream. Alternate mixing in whiskey-raisin mixture and flour. Do not stir too long! Finally, whip the egg whites until stiff and gently fold in. Pour batter into baking pan and bake for about 1 1/2 hours, until cake has risen nicely and surface shows cracks (test with chopsticks!). Turn out onto a cake rack and cool.

Meanwhile, make the icing by mixing the juice of one lemon with the sifted confectioners’ sugar and adding enough warm water to pour. Place a large plate under the cake rack to catch the drips. Pour the icing over the cake by the tablespoonful and run it down the sides normally. It doesn’t matter if an entire dollop ends up on the plate. Return it and pour it over the cake again. When the icing has set, you can decorate it with candied lemon slices if you wish.

We wish you good luck!

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