Recipe(tried): Whiskey Cakes (3)

Grandmother Monahan's Irish Whiskey Cake

2 cups golden raisins
3 Tablespoons grated lemon rind
1/2 cup whiskey
12 Tablespoons softened butter
1 cup brown sugar
3 eggs
1-1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon baking powder

Frosting:

2 cups confectioners' sugar
Juice of one lemon mixed with a little warm water and whiskey

Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch cake pan with wax paper that is buttered and dusted with flour. Preheat the oven to 350 degrees. Cream the butter and sugar together. Separate the eggs.

Sift the flour, salt, cloves and baking powder into a bowl. Begin to slowly beat the egg yolks into the butter and sugar mixture. As you add the egg yolks, gradually add both the flour mixture and the raisin/whiskey mixture. Mix well but do not overbeat. Beat the eggs whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake at 350 degrees for 1-1/2 hours. Cool the cake thoroughly on a wire rack.

Icing: Mix the lemon juice with the sifted confectioners' sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.
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Tipsy Irish Whiskey Cake

St. Patrick's Day Specialties

(one 10-inch tube cake)1 (18.25-ounce) package yellow or chocolate cake mix
1 (3-4-ounce) package instant vanilla or French vanilla or chocolate pudding and pie-filling mix
3/4 cup Irish whiskey or bourbon, divided
1/2 cup cooking oi
4 jumbo or extra large eggs, at room temperature

3/4 cup sugar
1/4 cup butter or margarine
1/4 cup water
1 teaspoon lemon juice

In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey, and oil, add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Spoon into a greased and floured 10-inch bundt or tube pan. Bake in a preheated moderate oven (350 degrees) for 45 minutes, or until a cake tester inserted into the cake comes out clean.

When cake is almost done, prepare syrup. Combine sugar, butter, water, and lemon juice 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.
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Jack Daniels Tipsy Carrot Cake

2 C. flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 1/2 tsp. cinnamon
2 C. granulated sugar
1 1/2 C. vegetable oil
4 eggs, beaten
2 C. grated raw carrots
1 (8 oz.) can crushed pineapple, drained
1 C. chopped pecans
1/3 C. Jack Daniels whiskey

Preheat oven to 350 F.

Sift together flour, baking powder, soda, salt and cinnamon. Mix together the sugar, oil and eggs, then add to flour mixture. Stir in carrots, pineapple, pecans and Jack Daniels whiskey.

Bake in greased and floured 9 x 13-inch cake pan for 35 to 40 minutes or until a tester in center comes out clean.

Cool and frost with Tipsy Frosting.

Tipsy Frosting:

1 stick soft butter
8 oz. soft cream cheese
1 T. Jack Daniels whiskey
1 box confectioners' sugar, sifted

Combine butter, cream cheese and Jack Daniels whiskey in mixer, blend well. Add confectioners' sugar gradually, beat well. If too thick, add a little more Jack Daniels for desired consistency.