Irish whiskey cake recipe

A couple of days ago I was cleaning up the dishes and I was hit by the smell of whiskey coming from one of the glasses from the previous night. It was a rather smoky Irish whiskey and I started thinking it would be great for a cake.

So I started hunting for a recipe for a simple cake with whiskey and I came up with this recipe by Stefania of Nuvole di Farina. And I thought it was perfect. And, come to think of it, also a perfect choice for St. Patrick’s.

When I baked this cake I quartered the doses (because we are only 2 and technically I should be on a pre-summer diet) and I used cranberries instead of raisins because that is what I had on hand, but I think raisins would be better.

My cake had a very distinct whiskey, probably because I used quite a lot of smoky flavored  whiskey. If you want a milder taste, you can use a milder whiskey or you can dilute it with water.


  • 2 eggs
  • 1/2 lb flour
  • 5 oz. flour
  • 5 oz. sugar
  • 3.5 oz. raisins (I used cranberries)
  • peel of an orange or orange essence
  • 2 tsp baking powder
  • 1/4 cup whiskey


  1. Soak the raisins and the orange peel in the whiskey for at least 2 ours or over night.
  2. Beat the butter with the sugar until is creamy and well combined.
  3. Add the eggs one at a time alternating with the flour.
  4. Add the drained raisins and enough whiskey to get a smooth (but not overly fluid) batter.
  5. Add the baking powder.
  6. Bake at 375F for 45 minutes or until a toothpick inserted in the center comes out clean

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