Irish Whiskey Pound Cake

It isn’t St. Patrick’s Day without…

This isn’t a recipe from one of our trips to Ireland.  I’ve been making this cake for almost thirty years.  I am not sure where I originally got it, but it predates the internet.  (Yes, I know that makes me old.)  I’ve tweaked and changed it in numerous small ways through the years, but the heart of it remains the same.

Taken from the roadside in Donegal.

Although I didn’t find this recipe in Ireland, we did have something similar in Donegal.  We were in Ireland the week of New Years.  It was wonderful!  Christmas decorations were still up and after-Christmas sales were happening!  When we arrived in Donegal, we stayed at one of our favorite B & B’s.  The hostess offered us a piece of leftover Christmas cake.  This was a dense, moist, slightly spicy, slightly fruity cake.

The coastline in Donegal.

The cake itself was similar to my pound cake, but it was encased in marzipan and royal icing.  The icing acts as a sort of seal, that allows the cake stay fresh throughout the Christmas season.  I don’t really care for icing of any kind, but I love marzipan and I really enjoyed that cake!  However, I’ll let you in on a little secret.  I like mine better!  Minus the icing and plus a bit of whiskey, this pound cake is lovely.

More views of the Donegal coast.

It isn’t so boozy that you feel any effects, but the whiskey gives a nice rich mellow flavor.  I’ve substituted the raisins and golden raisins with different fruits through the years.  It all just depends on what sounds good and what I have on hand.

Irish Pound Cake
Print Recipe
Servings Prep Time
1 Loaf 15 Minutes
Cook Time Passive Time
1 Hour 30 Minutes
Servings Prep Time
1 Loaf 15 Minutes
Cook Time Passive Time
1 Hour 30 Minutes
Irish Pound Cake
Print Recipe
Servings Prep Time
1 Loaf 15 Minutes
Cook Time Passive Time
1 Hour 30 Minutes
Servings Prep Time
1 Loaf 15 Minutes
Cook Time Passive Time
1 Hour 30 Minutes
Ingredients
Irish Pound Cake
Whiskey Whipped Cream
Servings: Loaf
Instructions
Irish Pound Cake
  1. Preheat oven to 325`.
  2. Place all dried fruit in a bowl. Stir in half of the whiskey and the brown sugar. Allow to sit for 30 minutes.
  3. Cream eggs, butter, sugar, and vanilla.
  4. Whisk together flour, cinnamon, and baking soda. Add to butter mixture a little at a time mixing thouroughly between each addition. Batter will be thick.
  5. After all flour is added, fold in the fruit.
  6. Place batter in a greased and floured loaf pan.
  7. Top with almonds and pat them in slightly with an oiled spatula or hand.
  8. Bake for about 60 minutes. If top of cake darkens too quickly, cover loosley with foil.
  9. Remove from oven and allow to rest for 10 minutes.
  10. Turn out of pan onto platter or baking rack.
  11. Inject remaining whiskey into cake. This is easy to do with a clean syringe (I'm a nurse, so I have odd things on hand.) It can also be done with a turkey baster. You can even poke holes with a knife and drizzle the whiskey on slowly.
Whiskey Whipped Cream
  1. Whip cream with Kitchenaid or hand mixture. Very gradually sprinkly the sugar in.
  2. When is about half as stiff as you would like, add whiskey and continue to whip.
  3. Taste and add more sugar or whiskey as desired. (This is terrific on the cake, but is equally good on Irish coffee!)
Recipe Notes

My husband and kids all eat a gluten free diet.  I make this cake with gluten free flour.  I do add an extra teaspoon of xantham gum (aside from what is already in the flour mix) to help the texture.  This is an old recipe with very little leavening, so the extra gum helps keep it from becoming too dense.

Share this Recipe

I hope you’ll give Irish Whiskey Pound Cake a try, and I hope you love it as much as my bunch does!  If you make it, leave me a comment and let me know!  We love to get comments from y’all!

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The beautiful Donegal countryside,

 

 

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