 |
Recipes
Irish
Whiskey Cake
2 c sifted all-purpose flour
1 tsp baking powder
1/4 tsp mace
1/4 tsp salt
grated rind of 2 lemons
1 Tbsp + 1 tsp lemon juice
5 oz (1 1/4 sticks) unsalted butter
1 tsp vanilla extract
1 c packed light brown sugar
2 eggs, separated
1/2 c Irish whiskey
1/2 c diced candied orange peel
1/2 c light raisins
1 Tbsp caraway seeds
3/4 c pecans, chopped
about 1 Tbsp extra butter
Butter a 6-cup loaf pan. Dust it with fine, dry
bread crumbs, then tap out excess crumbs. Sift together the flour,
baking powder, mace, and salt. Set aside. Mix lemon rind and juice,
and set aside. In a large mixer bowl, cream the butter. Add vanilla
and sugar, beating well. Beat in the egg yolks. On low speed, add
the sifted dry ingredients alternately with the whiskey, beating
after each addition only until incorporated. Stir in lemon rind and
juice, candied orange peel, raisins, caraway seeds, and pecans. In a
small bowl, beat the egg whites until they hold a shape but are not
stiff and dry. Fold them into the batter. Turn batter into prepared
pan and smooth the top. Then use spatula or spoon to form a shallow
trench lengthwise down the middle of the cake. (This makes top of
cake more level when baked.) Bake at 350, on a rack 1/3 up from
bottom of oven, for 1 1/4 hours or until cake tests done.
Makes 1 cake
 Sunday
5:00 pm - 9:00 pm,
Mon-Thurs 5:00 pm - 11:00 pm
Fri & Sat 5:00 pm - 11:00 pm
 607.723.0555
 firehousefive@aol.com
|
|
