IRISH ROSE WHISKEY CAKE by Lady Rose

21
Rose Mary Mogan

By
@cookinginillinois

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
Makes a 7 inch cake
Prep:
30 Min
Method:
Bake

Ingredients

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
pinch
salt
1/4 tsp
ground cloves
1 tsp
baking powder
4 large
eggs, separated room temperature

LEMON ICING

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

Step-By-Step

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.
21SLICE SERVE AND ENJOY.

About IRISH ROSE WHISKEY CAKE by Lady Rose

Main Ingredient: Alcohol
Regional Style: Irish