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.
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 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.
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.
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!
This post may be shared at some of our favorite Blog Hops and Linky Parties!