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


  • 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
  • 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


  1. PLEASE 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.
  2. Preheat 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.
  3. Add Raisins to a small bowl.
  4. Pour Irish Whiskey over raisins and stir.
  5. Grate 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.
  6. Separate 4 large eggs. Set aside till needed.
  7. Add flour, salt, baking powder, cloves to a separate bowl, then stir to blend and set aside till needed.
  8. Beat 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.
  9. Add softened butter & brown sugar to a large bowl.
  10. Beat till blended. Then add one yolk, and beat again.
  11. Add about 1/3 of flour to batter & beat again.
  12. Repeat alternating with egg yolk and flour till all flour has been added.
  13. Add raisin mixture to batter and stir to blend. Fold in beaten egg whites, and fold into batter till blended fully.
  14. Pour cake batter into prepared pan.
  15. Smooth out top with spatula or back of spoon.
  16. Bake 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.
  17. Prepare glaze by adding powdered sugar to a medium size bowl.
  18. Cut lemon in half then squeeze juice of both halves into powdered sugar. Stir together to mix till mixture is desired spreading consistency.
  19. Add more lemon juice if needed or do as I did, and add a tablespoon or 2 of orange juice till desired consistency is reached.
  20. Drizzle glaze over entire cake, and garnish as desired with sugar crystals or lemon slices.

Printable Recipe Card


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