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