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Irish Whiskey Cake

Healthycooking's picture
Ingredients
  Glace cherries 4 Ounce (115 Gram / 2/3 Cup)
  Dark muscovado sugar 6 Ounce (175 Gram / 1 Cup)
  Sultanas 4 Ounce (115 Gram / 2/3 Cup)
  Raisins 4 Ounce (115 Gram / 2/3 Cup)
  Currants 4 Ounce (115 Gram / 1/2 Cup)
  Tea 1⁄2 Pint (300 Milliliter / 1 1/2 Cups, Cold)
  Self raising flour 10 Ounce, sifted (300 Gram / 2 1/2 Cups)
  Egg 1
  Irish whiskey 45 Milliliter (3 Tablespoon)
Directions

1. Mix the cherries, sugar, dried fruit and tea in a large bowl. Leave to soak overnight until all the tea has been absorbed into the fruit.
2. Preheat the oven to 180°C/350°F/ Gas 4. Grease and line a 1 kg / 2 1/4 lb loaf tin. Add the flour, then the egg to the fruit mixture and beat thoroughly until well mixed.
3. Pour the mixture into the prepared tin and bake for 1 1/2 hours or until a skewer inserted into the centre of the cake comes out clean.
4. Prick the top of the cake with a skewer and drizzle over the whiskey while the cake is still hot. Allow to stand for about 5 minutes, then remove from the tin and cool on a wire rack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Preparation Time: 
90 Minutes
Cook Time: 
10 Minutes
Ready In: 
100 Minutes
Servings: 
2

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