Irish whiskey cake from Maida Heatter's Cakes by Maida Heatter

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on May 13, 2019

    This is such an odd, and compelling, little cake. I didn't have the narrow loaf pan Maida recommends and I was concerned the cake wouldn't cook in the middle so I made three small loaves. They each took about 50 minutes to bake. I refrigerated them overnight, as recommended, so I could cut them. They seemed hard and unappetizing when I took them out but then I toasted the cakes and added a slick of butter and they are fantastic. The cake is dense with orange peel, raisins and pecans. In addition, it has a lovely taste from mace, whisky and butter. Caraway seeds provide a nice little crunch. It's the perfect cake to eat with some coffee or tea. I usually have a tiny bite of cake and put the rest aside for my family but I cannot stop eating this!

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