Prep 2 hrs 30 mins
Cook 35 mins
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.
- 2 tablespoons Irish whiskey
- 1 orange rind, from
- 6 ounces sultanas (or yellow raisins)
- 6 ounces butter
- 6 ounces sugar
- 3 eggs
- 8 ounces plain flour (all-purpose)
- 1 pinch salt
- 1 teaspoon baking powder
- Put the whiskey into a small bowl.
- Peel the orange and soak the peel in the whiskey for a few (2) hours; then discard the orange peel.
- Add the sultanas to the whiskey, and let them soak while preparing the cake.
- In a large bowl, cream the butter and sugar together.
- Add the eggs, one at a time, with a teaspoon of flour for each egg, beating well between each addition.
- Sift remaining flour, salt and baking powder together, and fold into the egg mixture.
- Fold in the whiskey and sultanas.
- Line a greased 7-inch round cake tin with greased paper.
- 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.
- Cool on wire rack.
- Serve as soon as its cooled.
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.
We made this cake when I was in Seattle working at the Recipezaar office. Yummmm! We grated the orange peel and soaked it in whiskey, then decided it might be nice to include the grated orange peel in the batter, so we did not discard the grated peel. I'm not sure what the reason is for discarding the rind. We added the sultanas to the orange peel/whiskey mixture and increased the whiskey by another 2 tablespoons. We decided to use a loaf pan, and increased the baking time to about 70 minutes, checking for doneness every 10 minutes during the last half hour. We served this warm with Whiskey Sauce #56731. The cake and sauce were wonderful together. Thanks so much for a great recipe, I enjoyed it very much.