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    Irish Whiskey Cake

    Average Rating:

     2 Total Reviews

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    • on March 21, 2006

      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.

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    • on March 23, 2005

      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.

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    Nutritional Facts for Irish Whiskey Cake

    Serving Size: 1 (919 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3556.3
     
    Calories from Fat 1404
    39%
    Total Fat 156.0 g
    240%
    Saturated Fat 92.6 g
    463%
    Cholesterol 1000.2 mg
    333%
    Sodium 1733.1 mg
    72%
    Total Carbohydrate 490.8 g
    163%
    Dietary Fiber 13.2 g
    53%
    Sugars 272.5 g
    1090%
    Protein 50.8 g
    101%

    The following items or measurements are not included:

    orange rind

    Detailed Nutrition Values About Nutrition Info
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