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Irish Whiskey Cake Recipe - The Washington Post

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This has significant (uncooked!) alcohol content and is not appropriate for non-drinkers.

Based on a recipe from Downey's restaurant in Philadelphia.

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Ingredients

measuring cup

Servings: 16-20 

For the cake

For the glaze

Directions

  • Step 1

    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.

  • Step 2

    Combine the cake and pudding mixes in a small bowl.

  • Step 3

    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 thickend. 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.

  • Step 4

    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. On the fourth 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.

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    Nutritional Facts

    Per serving (based on 20) using low-fat milk

    • Calories

      394

    • Fat

      18 g

    • Saturated Fat

      5 g

    • Carbohydrates

      42 g

    • Sodium

      348 mg

    • Cholesterol

      55 mg

    • Protein

      4 g

    • Fiber

      1 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Based on a recipe from Downey's restaurant in Philadelphia.

    Tested by Jillian Jarrett.

    Published April 29, 2008

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