Cake
- 1 cup golden raisins
- 1-1/2 cups water
- 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
- Dash of ground allspice
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted Kerrygold Irish butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup chopped walnuts
- 1/4 cup Jameson whiskey
Jameson Irish Whiskey Icing
- 4 Tablespoons unsalted Kerrygold Irish butter, at room temperature
- 3-1/2 cups confectioner’s sugar
- 1 large egg, beaten
- 1/4 cup Jameson Irish Whiskey
- Walnut halves for garnish (optional)
To make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, and line them with waxed paper.
In a small saucepan over medium heat, combine the raisins and water. Bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes, or until the liquid begins to thicken. Drain, reserving 3/4 cup of the liquid. Set aside to cool.
In a medium bowl, sift together the flour, baking powder, baking soda, cloves, nutmeg, allspice, and salt. Set aside.
In a large bowl, beat the butter and granulated sugar with an electric mixer for 4 to 5 minutes, or until light and fluffy. Add the egg and beat until smooth. Fold in the flour mixture alternately with the reserved liquid. Stir in the raisins, walnuts and whiskey.
Pour into the prepared pans. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven and let cool in the pans for 15 minutes. Invert the pans onto a wire rack, remove the waxed paper, then set the cakes upright. Let cool completely.
To make the icing: In a large bowl, beat the butter and confectioner’s sugar with an electric mixer for 2 to 3 minutes, or until smooth. Add the egg and whiskey and beat until smooth. With a spatula, spread a third of the icing onto the top of one of the layers. Place the second layer on tip, and spread the top and sides with the remaining icing. Garnish with walnut halves. Let the icing set for 15 to 20 minutes before cutting the cake into slices.
From The Irish Spirit (Chronicle Books, 2006) by Margaret Johnson. Reprinted with permission of Chronicle Books
