Irish whiskey cakes for office parties

March 13, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

As St. Patrick's Day approaches we begin to get calls fro frantic cooks looking for Irish whiskey cake recipes. One man called yesterday asking for a cake recipe he could make later this week for his annual St. Patrick's Day office party. Here are two of our favorites from our Recipe Finder files.

Irish Whiskey Cake

1 (18.25-ounce) package yellow cake mix

1 (4-ounce) package instant chocolate pudding mix

3/4 cup oil

1/4 cup water

1/4 cup Irish whiskey

1/4 cup Irish cream liqueur

4 eggs

Combine cake mix, pudding mix, oil, water, whiskey, liqueur and eggs in bowl. Beat until smooth. Pour into greased and floured ten-inch bundt pan or angel food cake pan. Bake at 350 degrees 40 to 50 minutes or until wood pick inserted near center comes out clean. Makes ten servings.

Irish Whiskey Cake

For the cake:

1 cup seedless raisins

1 1/2 cups cold water

1/2 cup vegetable shortening

1/2 cup sugar

1 large egg

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon ground cloves

3/4 teaspoon ground nutmeg

1/8 teaspoon allspice

1 cup chopped walnuts

1/4 cup Irish whiskey

For the icing:

4 tablespoons ( 1/2 stick) butter, softened

3 1/2 cups confectioners' sugar

1 large egg, beaten

1/4 cup Irish whiskey

Preheat oven to 350 degrees. Grease two eight-inch cake pans, and line them with wax paper.

In a small saucepan, combine raisins and water. Bring to a boil, simmer for 20 minutes, and drain thoroughly, reserving three-quarters cup of the liquid. Set aside to cool.

Beat shortening until soft; gradually beat in sugar until light and fluffy. Beat in egg, blending well. Sift or stir together the flour, baking powder, soda, cloves, nutmeg and allspice. Fold into shortening mixture alternately with reserved liquid. Stir in raisins, nuts and one-quarter cup of whiskey. Turn into prepared pans, and bake for 30 to 35 minutes.

Meanwhile, prepare the icing by beating together butter, confectioners' sugar, the beaten egg and one-quarter cup of RTC whiskey until fluffy. Spread between layers, on top and sides of cooled cake. Garnish with walnut halves if desired. Makes 12 servings.

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