Best Irish Whiskey Cake Recipes

BOOZY IRISH WHISKEY CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease 6 mini loaf pans with cooking spray.
• Combine cake mix, pudding mixes, and 1/2 cup walnuts in a large bowl.
• Whisk 1/2 cup Irish whiskey, milk, and oil together in a separate bowl. Whisk in eggs. Pour over cake mixture and stir until blended. Divide batter among the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining walnuts, 1 tablespoon whiskey, and water. Cook over medium heat, whisking constantly, until smooth, 3 to 5 minutes. Remove from heat and whisk in remaining whiskey.
• Cool cakes for 5 minutes before inverting a wire rack set over a baking sheet. Use a toothpick to poke small holes across the tops. Pour whiskey topping over cakes and leave to soak in as they cool.

IRISH WHISKEY CAKE

Steps:

• Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch square cake pan with parchment paper that is buttered and dusted with flour. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, salt, cloves and baking powder into a bowl and set aside.
• In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins.
• In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack.
• To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.

IRISH WHISKEY CAKE

Steps:

• in a bowl combine Pudding and cake mix, milk, egg, and oil beat on medium for 2 minutes.
• Flour nuts and fold into batter.
• Bake in a round tube cake pan for 1 hour at 350 degrees.
• While cake is baking you can make the galze; combine white sugar, butter and whiskey (cook until sugar is melted).
• When cake is cooled DO NOT REMOVE FROM PAN; pour glaze over it and leave in pan overnight.
• BE SURE TO TURN CAKE OVER EVERY DAY TO KEEP IT MOIST.

BITTERSWEET CHOCOLATE IRISH WHISKEY CAKE

Steps:

• Position rack in center of oven and preheat to 350°F. Butter and flour 8-inch-diameter springform pan.
• Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes. Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl. Place bowl over saucepan of simmering water; stir until mixture is smooth. Remove bowl from over water. Finely grind almonds with 2 tablespoons flour in processor.
• Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy. Beat in egg yolks 1 at a time, then sea salt. Fold in chocolate mixture, then ground almond mixture. Using clean dry beaters, beat egg whites in another bowl until soft peaks form. Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form. Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack 30 minutes. Remove pan sides and cool cake completely.
• Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl. Place bowl over saucepan of simmering water and stir until smooth. Remove bowl from over water. Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next. Place bowl over larger bowl of ice water. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute. Spread icing over top and sides of cake. DO AHEAD Can be made 8 hours ahead. Cover with cake dome and let stand at room temperature.

BOOZY IRISH WHISKEY CAKE

Steps:

• Put the whiskey into a small bowl.
• Peel the orange and soak the peel in the whiskey for a few (2) hours; then discard the orange peel.
• Add the sultanas to the whiskey, and let them soak while preparing the cake.
• In a large bowl, cream the butter and sugar together.
• Add the eggs, one at a time, with a teaspoon of flour for each egg, beating well between each addition.
• Sift remaining flour, salt and baking powder together, and fold into the egg mixture.
• Fold in the whiskey and sultanas.
• Line a greased 7-inch round cake tin with greased paper.
• Put in the mixture and bake in a moderate (350°F) oven for about 30-45 minutes or until toothpick inserted in center of cake comes out dry.
• Cool on wire rack.
• Serve as soon as its cooled.

IRISH ROSE WHISKEY CAKE BY LADY ROSE

Steps:

• 1. PLEASE NOTE: I used all American measurements, & names instead of the metric or Imperial measures. This is my version of the original recipes with the changes I made.
• 2. Preheat oven to 350 degrees F. This is the Rose petal cake pan that I used to bake the cake in. Spray inside of pan liberally with non stick cooking spray and set aside till needed.
• 3. Add Raisins to a small bowl.
• 4. Pour Irish Whiskey over raisins and stir.
• 5. Grate the zest of one lemon over raisins. Cover and microwave 3 minutes.Stir and microwave an additional 2 minutes, set aside then allow to cool till needed.
• 6. Separate 4 large eggs. Set aside till needed.
• 7. Add flour, salt, baking powder, cloves to a separate bowl, then stir to blend and set aside till needed.
• 8. Beat egg whites till stiff peaks form and set aside till needed. NOTE: IF IT IS A RAINY DAY WILL NOT GET REAL HIGH STIFF PEAKS.
• 9. Add softened butter & brown sugar to a large bowl.
• 10. Beat till blended. Then add one yolk, and beat again.
• 11. Add about 1/3 of flour to batter & beat again.
• 12. Repeat alternating with egg yolk and flour till all flour has been added.
• 13. Add raisin mixture to batter and stir to blend. Fold in beaten egg whites, and fold into batter till blended fully.
• 14. Pour cake batter into prepared pan.
• 15. Smooth out top with spatula or back of spoon.
• 16. Bake for 50 minutes to 1 hour or until wooden toothpick inserted into cake comes out clean. Leave in pan 10 minutes then invert onto baking rack to cool completely. Then turn on to large platter.
• 17. Prepare glaze by adding powdered sugar to a medium size bowl.
• 18. Cut lemon in half then squeeze juice of both halves into powdered sugar. Stir together to mix till mixture is desired spreading consistency.
• 19. Add more lemon juice if needed or do as I did, and add a tablespoon or 2 of orange juice till desired consistency is reached.
• 20. Drizzle glaze over entire cake, and garnish as desired with sugar crystals or lemon slices.
• 21. SLICE SERVE AND ENJOY.

BITTERSWEET CHOCOLATE IRISH WHISKEY CAKE

Steps:

• Position rack in center of oven and preheat to 350°F
• Butter and flour 8-inch-diameter springform pan.
• Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes.
• Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl.
• Place bowl over saucepan of simmering water; stir until mixture is smooth.
• Remove bowl from over water.
• Finely grind almonds with 2 tablespoons flour in processor.
• Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy.
• Beat in egg yolks 1 at a time, then sea salt.
• Fold in chocolate mixture, then ground almond mixture.
• Using clean dry beaters, beat egg whites in another bowl until soft peaks form.
• Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form.
• Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions.
• Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes.
• Cool in pan on rack 30 minutes.
• Remove pan sides and cool cake completely.
• Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl.
• Place bowl over saucepan of simmering water and stir until smooth.
• Remove bowl from over water.
• Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next.
• Place bowl over larger bowl of ice water.
• Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute.
• Spread icing over top and sides of cake.
• DO AHEAD
• Can be made 8 hours ahead.
• Cover with cake dome and let stand at room temperature.
• Enjoy!

IRISH WHISKEY CAKE

Steps:

• Preheat oven to 350. Grease two 8-inch round cake pans. Line with wax paper.
• Place raisins in small saucepan, cover with water, and bring to boil. Simmer for 20 minute Drain thoroughly. Reserve 1/4-cup of raisin-water, allow to cool.
• Beat butter until soft. Gradually beat in sugar, until light and fluffy. Add egg, beat until blended.
• Sift flour with baking powder, baking soda, spices and salt. Fold into butter mixture, alternately with reserved liquid. Stir in raisins, walnuts, and whiskey. Turn into pans, bake for 30-35 minutes.
• Beat icing ingredients until fluffy. Spread between layers and on top & sides of cooled cake. Garnish with walnut halves, if desired.

BITTERSWEET CHOCOLATE IRISH WHISKEY CAKE

Steps:

• Preheat oven to 350. Butter and flour 8-inch diameter springform pan. Boil ½ cup whiskey in small saucepan until reduced to ¼ cup, about 2 minutes. Combine bittersweet chocolate, espresso powder, vanilla extract (if using) and boiled whiskey in small metal bowl. Place bowl over saucepan of simmering water; stir until mixture is smooth. Remove bowl from over water. Finely grind almonds with 2 tbsp. flour in food processor. Beat ½ cup butter and 6 tbsp. sugar in medium bowl until fluffy. Beat in egg yolks one at a time, then pinch of salt. Fold in chocolate mixture, then ground almond mixture. Beat egg whites in a separate bowl until soft peaks form. Gradually add 1 tbsp. sugar, beating until stiff peaks form. Fold whites into batter alternately with remaining 4 tbsp. flour in 3 additions. Transfer batter to prepared pan. Bake cake until skewer inserted into center comes out clean, about 40 minutes. Cool in pan on rack 30 minutes. Remove pan sides and cool cake completely. Combine semisweet chocolate and remaining 2 tbsp. whiskey in small metal bowl. Place bowl over saucepan of simmering water and stir until smooth. Remove bowl from over water. Add remaining ¼ cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next. Place bowl over larger bowl of ice water. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute. Spread icing over top and sides of cake.

IRISH WHISKEY-GLAZED CAKE

Steps:

• Preheat oven to 325°F Grease and flour a standard tube pan.
• Cook sweet potato in boiling water until tender; or, for richer flavor, bake in the oven. Cool, peel and mash until you have 1 cup puree.
• Cream butter together with sugars in a large mixing bowl. Mix in sweet potato puree. Add eggs, 1 at a time, beating well after each addition.
• Sift flour, baking powder and salt together and add alternately with milk. Pour into pan and bake 60 to 70 minutes.
• While cake is baking, make Irish Whiskey Glaze:.
• Combine whiskey, sugar and butter in a small saucepan. Bring to a boil to dissolve sugar.
• When cake tests done remove to a rack. Pour a portion of glaze over hot cake in pan. Let soak in a little before adding all the glaze. Cool completely in pan and gently remove to a plate.

BITTERSWEET CHOCOLATE IRISH WHISKEY CAKE RECIPE | EPICURIOUS.COM

Steps:

• Position rack in center of oven and preheat to 350°F. Butter and flour 8-inch-diameter springform pan.
• Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes. Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl. Place bowl over saucepan of simmering water; stir until mixture is smooth. Remove bowl from over water. Finely grind almonds with 2 tablespoons flour in processor.
• Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy. Beat in egg yolks 1 at a time, then sea salt. Fold in chocolate mixture, then ground almond mixture. Using clean dry beaters, beat egg whites in another bowl until soft peaks form. Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form. Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack 30 minutes. Remove pan sides and cool cake completely.
• Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl. Place bowl over saucepan of simmering water and stir until smooth. Remove bowl from over water. Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next. Place bowl over larger bowl of ice water. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute. Spread icing over top and sides of cake. DO AHEAD Can be made 8 hours ahead. Cover with cake dome and let stand at room temperature.

IRISH WHISKEY LAYER CAKE

Steps:

• Make coffee, then pour into a pot and add sugar, cook till thicken, then add whiskey.
• Remove from heat, and let cool.
• Drissle the cake bottoms with the coffe mix, top with whipping cream.
• Add a layer, drissle, top and so on, on every layer throughout the cake.
• Decorate with piped whipping cream, shaved chocolate and instant coffee over cake.
• Let sit one day.

LEMON-IRISH WHISKEY CAKE

Steps:

• Place julienned lemon zest in a small bowl. Add whiskey and let soak overnight.
• The next day, preheat oven to 350°F Grease a 9 inch cake pan.
• Cream the butter and sugar together until light and fluffy. Whisk in the eggs.
• Sift the flour and add to the butter mixture along with the salt. Stir to blend.
• Fold in the ground almonds.
• Strain the whiskey, discarding the zest, and stir the whiskey into the batter.
• Pour into the prepared pan, and bake about one hour, until golden brown, and a toothpick inserted in the center comes out clean.

THE LITTLE IRISH WHISKEY CAKE

Steps:

• Place lemon zest and the raisins in a small bowl and cover with 1/4 cup of whiskey.
• Cover with plastic wrap and leave to soak overnight.
• When ready to prepare the cake, lightly butter a 7-inch square cake pan.
• Line the base with parchment paper.
• Preheat the oven to 350°F.
• Place the butter in the bowl of an electric mixer (or mix by hand).
• Beat the butter until creamy.
• Add the sugar and continue beating until the mixture is light and creamy.
• Add the egg yolks and beat them into the mixture one at a time.
• Remove the lemon zest from the raisin and whiskey mixture.
• Chop some of the zest very finely, about 1 Tbsp, and add to the egg and sugar mixture along with the raisins and whiskey.
• Gently stir into the mixture.
• In another bowl, whisk the egg whites until stiff.
• Fold them into the egg and sugar mixture alternately with the flour.
• Don't overmix.
• Transfer the batter to the prepared pan and smooth the surface.
• Sprinkle with the sugar and bake in the oven for about 20-25 minutes or until it springs back gently when touched and a tester emerges clean.
• Remove from the oven and let sit for about 10 minutes.
• Turn out onto a cake rack set over a plate so that the cake is upside down.
• Use a skewer to make about 6 or 8 little holes in the cake's base (don't go all the way through) and pour the remaining bit of whiskey into the holes.
• Let sit for another 15 minutes, then invert and let cool completely before cutting into thick fingers and serving.

IRISH WHISKEY CAKE RECIPE - (4/5)

Steps:

• For the cake: Preheat the oven to 325 degrees. Lightly grease a 10-inch tube pan, preferably nonstick, or bundt pan with nonstick cooking oil spray. Combine the cake and pudding mixes in a small bowl. Combine the milk, oil and whiskey in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until mixed well. Add the dry ingredients and beat until smooth, then add the beaten eggs in several additions until well combined. Increase the speed to medium and beat for 2 minutes until slightly thickened. Turn off the motor and add the walnuts, stirring by hand. Pour into the prepared pan and bake for 75 to 90 minutes, being careful not to let it get too brown. Transfer to a wire rack to cool in the pan. For the glaze: Melt the butter in a medium saucepan over medium heat. Add the sugar, whiskey and water, stirring until the sugar has dissolved. Pour one-third of the glaze over the hot cake in the pan. Let cool on the wire rack for 1 hour, then remove from the pan and invert so the cake is upside down on a plate; pour one-third of the glaze over the cooled cake, then cover tightly with plastic wrap and refrigerate for 3 days. The next day, unwrap the cake, invert onto a second plate and pour half of the remaining glaze over the cake; recover tightly with plastic wrap; this process allows the glaze to flavor the cake evenly. On the next day, repeat the process, using the remaining glaze.

IRISH WHISKEY CAKE

Steps:

• Put oven rack in middle position and preheat oven to 325ºF. Butter bundt pan well, then dust with 3 tablespoons cocoa powder. Heat coffee, bourbon, butter, cinnamon and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes. While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes. Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack. When cake is almost done, prepare syrup. Combine sugar, butter, water, and lemon juice, spice in a small heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup Irish whiskey or bourbon.Turn cake out onto two large sheets of aluminum foil placed together to form the shape of a cross. Let cake cool for 10 minutes, top side up for tube cake and upside down for Bundt cake. Using a skewer or long bamboo pick, make holes all over top and sides of hot cake. Drizzle syrup very slowly over cake, being careful that too much does not run into any cracks on top of cake. Bring foil up around cake and wrap securely. Cake may be served when completely cool, or store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months. Serve with fresh strawberries.

IRISH WHISKEY CAKE

Steps:

• 1. Preheat oven to 350 degrees. Combine first five ingredients and beat until smooth. Fold in the nuts and coconut and pour into an ungreased tube pan. Bake for one hour.
• 2. With 5 minutes to go in baking time, melt the stick of butter with 1/2 cup of sugar in a small saucepan over a low heat, careful not to burn the butter. When the mixture has become smooth, remove from heat and add 1/2 cup of whiskey. This is a very strong smell lol
• 3. Once the cake has browned and a toothpick inserted comes out clean, remove it from the oven. Pour the hot glaze slowly over the hot cake. It will get soggy. Allow glaze to soak in and then repeat this process. Repeat three to four times, allowing glaze to soak in after each addition.
• 4. Cover and let sit in the refrigerator for 24 hours. Serve with whipped cream or cool whip. Remember this cake contains alcohol that is not cooked out!!!