Irish Whiskey Cake
A moist and decadent cake infused with Irish whiskey that is perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened Room temperature for easier mixing
- 1 cup granulated sugar Can be substituted with brown sugar for a caramel-like flavor
- 1/4 cup Irish whiskey For a non-alcoholic version, use a tablespoon of apple cider vinegar mixed with water
- 2 large eggs Room temperature for better consistency
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional) Examples: walnuts or pecans, can be toasted for added flavor
- Powdered sugar for dusting Optional for presentation
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan generously with butter or non-stick spray.
- In a mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the Irish whiskey and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped nuts, if using, with a spatula.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Serving
- Once cooled, dust with powdered sugar before serving.
- Serve warm or at room temperature, possibly with whipped cream or ice cream.
Notes
For storage, keep in an airtight container at room temperature for up to 3-4 days. For longer life, wrap and freeze for up to 3 months. Reheat before serving.