Irish Whiskey Cake Recipe -
Irish Whiskey Cake Recipe

Irish Whiskey Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch square pan Change Servings
  • PREP

    40 mins
  • COOK

    1 hr

    1 hr 40 mins


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2009

Really tasty! I added dried currants as I didn't have quite enough golden raisins. I think next time I'd soak them in a shallow dish, rather than a bowl, for better soaking. I added more Whiskey per the suggestions. Nice! I forgot to top with powdered sugar, oops! That would have helped with presentation. I poked holes in the cake with a toothpick prior to drizzling with the glaze (which I made with half the recommended sugar). That helped with moistness. The cake goes nicely with a bit of whipped cream, and tastes great the next day too, for breakfast.

Most Helpful Critical Review
Apr 12, 2004

Made this cake yesterday and was not impressed. The batter wa as thick as cookie dough and it was a very dry cake. Had to bake longer because it was so thick. I had thought of using a bigger pan when I was preparing this, but after making it, I have just decided not to make again.


10 Ratings

Feb 25, 2008

most excellent. i would add alittle more whiskey. the beverage best for this dish is a liter of rum.

Aug 29, 2002

My St. Patrick's Day party guests loved this cake.

Mar 28, 2011

I LOVE this cake. Every St. Patrick's day my husband anticipates the corned beef, etc.; this cake is my reward for making that vile stuff for him. As to the cake, I make it exactly as written. Having made this several years, I have noticed that there is a significant taste difference depending on the quality of whiskey used. This year I used Redbreast pot distilled whiskey (aged 12 years), and it was out of this world (albeit a bit pricey - if you like whiskey, though, it's absolutely worth it).

Aug 29, 2002

We loved like cake.

Aug 29, 2002

Nice cake not too overpowering

Sep 02, 2014

Just made this cake, smells amazing! It was easy to prepare aswell. I was worried about the cookie dough texture until I folded in the egg whites which made the batter smooth. I won't be doing the glaze this time as I need to transport it to work!


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  • Calories
  • 561 kcal
  • 28%
  • Carbohydrates
  • 97.7 g
  • 32%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 312 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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