Jameson's irish whiskey cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Seedless Raisins |
| 1½ | cup | Cold Water |
| ½ | cup | Shortening |
| ½ | cup | Sugar |
| 1 | Egg | |
| 1½ | cup | Flour |
| 2 | teaspoons | Baking Powder |
| 1 | teaspoon | Baking Soda |
| ¾ | teaspoon | Ground Cloves |
| ¾ | teaspoon | Nutmeg |
| 1 | dash | Allspice |
| ½ | teaspoon | Salt |
| 1 | cup | Walnuts; chopped |
| ¼ | cup | Whiskey |
| ¼ | cup | Butter; softened |
| 3½ | cup | Powdered Sugar |
| 1 | Egg; beaten | |
| ¼ | cup | Whiskey |
Directions
ICING
Place raisins in a small saucepan with water; bring to a boil. Simmer 20 minutes. Drain thoroughly, reserving ¾ cup liquid; cool. Beat shortening until soft; gradually beat in sugar until light and fluffy. Add egg; beat until blended.
Sift flour with baking powder and soda, cloves, nutmeg, allspice and salt. Fold into shortening alternately with reserved liquid. Stir in raisins, walnuts and whiskey. Pour into two 8" round cake pans, which have been greased and lined with waxed paper. Bake in a 350øF oven for 30-35 minutes until cakes test done; cool slightly, turn out of pans and cool completely.
Beat together icing ingredients until fluffy. Spread between cake layers and over top and sides of cake.
Per Serving: 450 calories, 5 g protein, 61 g carbohydrate, 20 g fat, 5 g saturated fat, 46 mg cholesterol, 259 mg sodium, 1 g fiber.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA