It's recipes like this next one that inspire me to bake. This is actually an old photo from last December (before I started this blog), but I thought it timely to share with you now - well before holiday baking is vigorously underway!
Just as styles change from year to year, so too has the Irish Whiskey Cake's form. Initially a bundt cake... it's been served as a flat layer cake... cupcakes... mini cupcakes... I think I recall scones one year... large loaves... medium loaves... and most recently (and most popular I might add...) the small loaf form seen here.
The recipe appears in a cookbook assembled some 30+ years ago for The Lady Of Lords Hospital in Camden, NJ. It was an old family recipe submitted by Pat Friedman, a dear friend of my mothers who passed away soon after gifting the book.
This time of year my mom makes Pat's Irish Whiskey Cake in bulk - because wrapped beautifully - they make a wonderful gift! Perfect with a hot cup of coffee or tea, the cake freezes well and is nice to have on hand anytime of year!
The Irish Whiskey Cake is special to my family, was special to Pat and there's no question she'd be happy... I'm sharing her recipe with you!
Thanks for reading and I hope you enjoy!
Irish Whiskey Cake
1 lb. Butter
2 cups sugar
6 eggs separated
¾ cup whiskey
4 cups flour
3 cups chopped pecans
1 lb. Golden raisins
Cinnamon or nutmeg
Cream butter and sugar. Add beaten egg yolks. Stir in whiskey alternately with sifted flour beating as you do. Fold in beaten egg whites . Stir in pecans and raisins. Sprinkle in cinnamon or nutmeg to taste. Bake at 250 degrees for 3 hours in a tube pan. Seal in airtight container in preparation for Christmas. Optional - Sprinkle with confectioners sugar when served.
(*These small loafs I made took 2 hours, 15 minutes to bake. Nice hot out of the oven, but delicious as is sits. Whiskey flavor intensifies with time!)