LEMON-IRISH WHISKEY CAKE

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Lemon-Irish Whiskey Cake image

This recipe is posted for the World Tour 2005 RecipeZaar event. I haven't tried it yet, but know I will. It is from the Irish Heritage Cookbook written by Margaret M. Johnson. Note that this recipe should be started the day before baking.

Provided by PanNan

Categories     Dessert

Time 1h30m

Yield 1 9 inch cake, 10 serving(s)

Number Of Ingredients 8

1 lemon, zest of, cut into julienne
1/4 cup Irish whiskey
3/4 cup butter, at room temperature
3/4 cup superfine sugar (regular sugar can be processed in a blender of food processor)
3 eggs, beaten
2 cups flour
1 pinch salt
3/4 cup almonds, ground

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.

Nutrition Facts : Calories 368.9, Fat 21, SaturatedFat 9.7, Cholesterol 100, Sodium 170.2, Carbohydrate 36.2, Fiber 1.9, Sugar 15.7, Protein 6.9

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