Rose Mary Mogan


The original recipe for this cake comes from the cookbook IRISH FOOD & COOKING BY Biddy W Lennon & Georgina Campbell.

This is my interepation of the recipe with a few changes of my own.

I thought this recipe would be perfect to bake in my ROSE PETAL CAKE PAN.Hence the name.

The hint of lemon & cloves gives it a unique flavor, especially after adding the juice of a fresh whole lemon to the glaze. The flavors compliment each other nicely.

I garnished the cake with green sugar crystals & mini shamrocks, after glazing the cake. This is a small cake. Pay attention to the baking time.

★★★★★ 1 vote
Makes a 7 inch cake
30 Min


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1 1/3 c
golden raisins ( i used the dark ones)
1 medium
whole lemon (zest only at this point)
2/3 c
irish whiskey ( i used jameson)
1 1/2 stick
butter, softened
3/4 c
light brown sugar,firmly packed
1 1/2 c
all purpose flour
1/4 tsp
ground cloves
1 tsp
baking powder
4 large
eggs, separated room temperature


2 c
confectioners sugar
juice of 1 lemon (use the one you zested)
garnish crystallized lemon slices, or green sugar crystals or garnish of your choice

How to Make IRISH ROSE WHISKEY CAKE by Lady Rose


  • 1PLEASE NOTE: I used all American measurements, & names instead of the metric or Imperial measures. This is my version of the original recipes with the changes I made.
  • 2Preheat oven to 350 degrees F. This is the Rose petal cake pan that I used to bake the cake in. Spray inside of pan liberally with non stick cooking spray and set aside till needed.
  • 3Add Raisins to a small bowl.
  • 4Pour Irish Whiskey over raisins and stir.
  • 5Grate the zest of one lemon over raisins. Cover and microwave 3 minutes.Stir and microwave an additional 2 minutes, set aside then allow to cool till needed.
  • 6Separate 4 large eggs. Set aside till needed.
  • 7Add flour, salt, baking powder, cloves to a separate bowl, then stir to blend and set aside till needed.
  • 8Beat egg whites till stiff peaks form and set aside till needed. NOTE: IF IT IS A RAINY DAY WILL NOT GET REAL HIGH STIFF PEAKS.
  • 9Add softened butter & brown sugar to a large bowl.
  • 10Beat till blended. Then add one yolk, and beat again.
  • 11Add about 1/3 of flour to batter & beat again.
  • 12Repeat alternating with egg yolk and flour till all flour has been added.
  • 13Add raisin mixture to batter and stir to blend. Fold in beaten egg whites, and fold into batter till blended fully.
  • 14Pour cake batter into prepared pan.
  • 15Smooth out top with spatula or back of spoon.
  • 16Bake for 50 minutes to 1 hour or until wooden toothpick inserted into cake comes out clean. Leave in pan 10 minutes then invert onto baking rack to cool completely. Then turn on to large platter.
  • 17Prepare glaze by adding powdered sugar to a medium size bowl.
  • 18Cut lemon in half then squeeze juice of both halves into powdered sugar. Stir together to mix till mixture is desired spreading consistency.
  • 19Add more lemon juice if needed or do as I did, and add a tablespoon or 2 of orange juice till desired consistency is reached.
  • 20Drizzle glaze over entire cake, and garnish as desired with sugar crystals or lemon slices.

Printable Recipe Card


Main Ingredient: Alcohol
Regional Style: Irish

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