Irish Whiskey Cake
A delightful and moist cake infused with Irish whiskey, perfect for any occasion.
Ingredients
For the Cake
- 2.5 sticks unsalted butter, at room temperature creates a tender texture
- 1.25 cups superfine sugar adds sweetness and helps with texture
- 6 eggs beaten provides moisture and structure
- 2 cups self-rising flour, sifted ensures a light and airy cake
- 2 Tbsp Irish whiskey enhances flavor
- 0.125 tsp salt balances sweetness
For the Filling
- 1.25 sticks unsalted butter, softened adds richness
- 4.5 cups powdered sugar sweetens and thickens
- 1 Tbsp whiskey intensifies flavor
- 1 Tbsp milk adds moisture
For the Glaze
- 0.25 stick butter contributes to shine
- 0.5 cup heavy whipping cream adds creaminess
- 0.25 cup sugar sweetens
- 2 Tbsp brown sugar adds depth
- 2 Tbsp Irish whiskey enhances flavor
Instructions
Preparation
- Begin by creaming together the 2 ½ sticks of unsalted butter and 1 ¼ cups of superfine sugar in a large mixing bowl until light and fluffy.
- Add the 6 beaten eggs gradually into the butter-sugar mixture, ensuring they are fully integrated after each addition.
- Sift in the 2 cups of self-rising flour and the ⅛ teaspoon of salt, then fold these dry ingredients into the wet mixture gently.
- Stir in 2 tablespoons of Irish whiskey until evenly distributed throughout the batter.
Baking
- Pour the batter into a prepared cake pan and smooth the top, ensuring an even surface.
- Bake until golden brown and a toothpick comes out clean or with a few crumbs attached.
Filling Preparation
- In another bowl, cream together the 1 ¼ sticks of softened unsalted butter and 4 ½ cups of powdered sugar until smooth.
- Mix in the 1 tablespoon of whiskey and the 1 tablespoon of milk until creamy.
Assembly
- After cooling, slice the cake in half horizontally to create two layers. Spread the whiskey filling on the bottom layer.
- Place the top layer on and gently press down.
Glazing
- Combine the ¼ stick of butter, ½ cup of heavy whipping cream, ¼ cup of white sugar, 2 tablespoons of brown sugar, and 2 tablespoons of Irish whiskey in a saucepan and heat until sugars dissolve.
- Pour glaze over the assembled cake, letting it drip down the sides.
Notes
For best results, ensure butter is at room temperature and avoid overmixing the batter. The cake can be stored for several days wrapped in an airtight container.