Connemara Peated Whiskey Cake with Whiskey Icing

This delicious classic Irish dessert has a lovely warmth and takes most diners back to their youth with the feel of sitting around Granny’s table – but don’t tell Dad what happened to his bottle of whiskey!

Ingredients

Cake

•   130 grams plain flour

•   1 teaspoon nutmeg

•   1/2 teaspoon baking soda

•   1/2 teaspoon baking powder

•   1/2 teaspoon salt

•   120 grams unsalted butter

•   1 1/4 cups icing sugar

•   3 eggs

•   3/4 cup Connemara peated Irish whiskey

•   juice of 1 lemon

•   2 cups walnuts (100 grams to be crushed before addition)

•   2 cups sultanas (100 grams)

Icing

•   1 cup icing sugar

•   70 grams unsalted butter

•   1/2 cup Connemara peated Irish whiskey

 

Method

Cake

1.   In a large bowl, sift together the flour, nutmeg, baking soda, baking powder, and salt.

2.   In a separate bowl, beat together the butter and sugar until creamy.

3.   Add the eggs to the butter and sugar. Mix well until fluffy.

4.   Add the flour mixture gradually until well incorporated.

5.   Add the whiskey and the lemon juice to the mixture. Blend together well.

6.   Preheat oven to 180 degrees C. Blend the nuts and fruit into the batter and pour into a 12-inch springform baking tin. Bake for about 30 to 35 minutes, or until a knife inserted into the centre of the cake comes out clean. When the cake is ready, release the springform-tin sides, as this will aid the cooling process.

 

Icing

1.   Mix the sugar and butter in a bowl until smooth.

2.   Gradually add the whiskey until well incorporated.

3.   When the cake has cooled, apply the icing to the top and sides. Chill to set.