Lemon Whisky Cake
Lemon Whisky Cake is a traditional Irish recipe for a classic Victorian sponge-type cake flavoured with lemon, whisky and sultanas. The full recipe is presented here and I hope you enjoy this classic Irish version of: Lemon Whisky Cake.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
8
Rating: 
Tags : Baking RecipesCake RecipesIrish Recipes
This is a traditional Victorian cake originating in Ireland that was, traditionally, prepared for shooting party lunches. It also makes an excellent tea-time cake. But you need to begin preparation the day before.
Ingredients:
1 large lemon
105ml whisky (preferably Irish)
3 eggs, separated
butter, equivalent to the weight of the eggs
caster sugar, equivalent to the weight of the eggs
flour, equivalent to the weight of the eggs
180g sultanas
1 tsp baking powder
Method:
Use a potato peeler to thinly pare from the rind from the lemon. Add to a glass, cover with the whisky then set aside to marinade over night.
The following day, weight the eggs then weigh out equivalent weights of butter, caster sugar and flour. Add the butter and sugar to a bowl and cream together until pale and fluffy. Add the egg yolks to the bowl one at a time, along with 1 tbsp butter and beat in thoroughly before adding the next egg. Strain the whisky and mix with the sultanas then add to the bowl with a little more of the flour.
Sift the the remaining flour and the baking powder together in a bowl. Place the egg whites in a clean and dry bowl and beat until stiff. Fold the egg whites into the fatter along with the remaining flour. Turn the resultant mix into a greased and lined cake tin then transfer to an oven pre-heated to 170°C and bake for about 70 minutes, or until golden and cooked through (a skewer inserted into the centre of the cake will emerge cleanly).
Allow to cool in the tin for 10 minutes then turn onto a wire rack to cool completely before slicing and serving.
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