Reviewed: Mar. 25, 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).

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5 users found this review helpful

Reviewer:

YantisTheMenace

Reviewed: 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.

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17 users found this review helpful

Reviewer:

PenelopeBoulder

Reviewed: Feb. 25, 2008

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

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11 users found this review helpful

Reviewer:

highland_scot

Reviewed: 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.

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6 users found this review helpful