Lemon-Irish Whiskey Cake

Source: Irish Heritage Cookbook – Margaret M. Johnson

Makes 10 servings.

This recipe should be started the day before baking.

Zest of 1 lemon, cut into julienne
1/4 cup Irish whiskey
3/4 cup butter, at room temperature
3/4 cup superfine sugar (regular sugar can be processed in a
    blender or food processor)
3 eggs, beaten
2 cups all-purpose flour
1 pinch salt
3/4 cup ground almonds

Place julienned lemon zest in a small bowl. Add whiskey and let soak overnight.

The next day, preheat oven to 350 degrees F. Grease a 9-inch cake pan.

Cream the butter and sugar together until light and fluffy. Whisk in the eggs.

Sift the flour and add to the butter mixture along with the salt. Stir to blend. Fold in the ground almonds. Strain the whiskey, discarding the zest, and stir the whiskey into the batter. Pour into the prepared pan, and bake about one hour, until golden brown, and a wooden pick inserted in the center comes out clean.

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