Irish Whiskey Cake

READY IN: 3hrs 5mins
Recipe by Dee514

This recipe is from my "Common Market - Ireland" cookbook. This is a yummy sultana (raisin) cake with a slight orange flavor. This cake is best when eaten right after it cools. Prep time includes the 2 hours for soaking the orange peel.

Top Review by Kansas-born German

I soaked the peel in the whisky overnight. Instead of throwing away the peel, I minced it and added it to the batter. I also substituted chopped dried pineapple for one-third of the golden raisins, and marinated the pineapple in the whisky with the raisins. I wrapped the cake in plastic wrap and we ate it over a period of three days. It was delicious to the end.

Ingredients Nutrition


  1. Put the whiskey into a small bowl.
  2. Peel the orange and soak the peel in the whiskey for a few (2) hours; then discard the orange peel.
  3. Add the sultanas to the whiskey, and let them soak while preparing the cake.
  4. In a large bowl, cream the butter and sugar together.
  5. Add the eggs, one at a time, with a teaspoon of flour for each egg, beating well between each addition.
  6. Sift remaining flour, salt and baking powder together, and fold into the egg mixture.
  7. Fold in the whiskey and sultanas.
  8. Line a greased 7-inch round cake tin with greased paper.
  9. Put in the mixture and bake in a moderate (350°F) oven for about 30-45 minutes or until toothpick inserted in center of cake comes out dry.
  10. Cool on wire rack.
  11. Serve as soon as its cooled.

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