Jameson Irish Whiskey Cake

adapted from The Irish Spirit


For the cake

1 cup golden raisins

1 1/2 cup water

1 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

3/4 tsp nutmeg

3/4 tsp cloves

Dash allspice

1/2 tsp salt

1 stick (1/2 cup) unsalted Kerrygold Irish butter, at room temperature

1/2 cup granulated sugar

1 large egg, at room temperature

1 cup chopped walnuts, reserve some halves for decoration

1/4 cup Jameson Irish Whiskey


Jameson Irish Whiskey Icing

4 Tbsp unsalted Kerrygold Irish butter, at room temperature

3 1/2 cups confectioners' sugar

1 large egg, beaten

1/4 cup Jameson Irish Whiskey


Garnish

Walnut halves 


Preheat oven:  350° F.


Butter two 8-inch cake pans.  Line them with parchment and butter again.


Combine the raisins and water in a small saucepan.  Bring them to a boil over medium heat then reduce the heat and simmer for 20 minutes or until the liquid begins to thicken.  Drain, reserving 1/4 cup of the liquid.  Set aside to cool.


In a medium bowl, sift together the dry ingredients:  flour, baking powder, baking soda, cloves, nutmeg, allspice, and salt.


In the bowl of mixer, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the egg and beat until smooth.  Alternately fold in the flour mixture with the reserved liquid. Stir in the raisins, whiskey, and walnuts.


Pour the mixture evenly between the two prepared cake pans.  Bake for 30-35 minutes, or until a tester comes out clean.  Remove the pans from the oven and allow to cool for 15 minutes.  Invert the pans onto a wire rack, remove the parchment paper and set the cakes right side up.  Allow the cakes to cool completely.


For the Icing

In the mixer bowl, beat the butter and confectioner's sugar for 2 to 3 minutes, or until smooth.  Add the egg and the whiskey.  Beat until smooth.  With a spatula, spread a third of the icing onto the top of one of the layers.  Place the second layer on top.  Spread the remaining icing onto the top and sides of the cake.  Garnish with walnut halves, if desired.  Let the icing set for 15-20 minutes before serving the cake.