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irish rose whiskey cake by lady rose

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

The original recipe for this cake comes from the cookbook IRISH FOOD & COOKING BY Biddy W Lennon & Georgina Campbell. This is my interepation of the recipe with a few changes of my own. I thought this recipe would be perfect to bake in my ROSE PETAL CAKE PAN.Hence the name. The hint of lemon & cloves gives it a unique flavor, especially after adding the juice of a fresh whole lemon to the glaze. The flavors compliment each other nicely. I garnished the cake with green sugar crystals & mini shamrocks, after glazing the cake. This is a small cake. Pay attention to the baking time.

(1 rating)
yield serving(s)
prep time 30 Min
method Bake

Ingredients For irish rose whiskey cake by lady rose

  • 1 1/3 c
    golden raisins ( i used the dark ones)
  • 1 md
    whole lemon (zest only at this point)
  • 2/3 c
    irish whiskey ( i used jameson)
  • 1 1/2 stick
    butter, softened
  • 3/4 c
    light brown sugar,firmly packed
  • 1 1/2 c
    all purpose flour
  • pinch
    salt
  • 1/4 tsp
    ground cloves
  • 1 tsp
    baking powder
  • 4 lg
    eggs, separated room temperature
  • LEMON ICING
  • 2 c
    confectioners sugar
  • juice of 1 lemon (use the one you zested)
  • garnish crystallized lemon slices, or green sugar crystals or garnish of your choice

How To Make irish rose whiskey cake by lady rose

  • 1
    PLEASE NOTE: I used all American measurements, & names instead of the metric or Imperial measures. This is my version of the original recipes with the changes I made.
  • 2
    Preheat oven to 350 degrees F. This is the Rose petal cake pan that I used to bake the cake in. Spray inside of pan liberally with non stick cooking spray and set aside till needed.
  • 3
    Add Raisins to a small bowl.
  • 4
    Pour Irish Whiskey over raisins and stir.
  • 5
    Grate the zest of one lemon over raisins. Cover and microwave 3 minutes.Stir and microwave an additional 2 minutes, set aside then allow to cool till needed.
  • 6
    Separate 4 large eggs. Set aside till needed.
  • 7
    Add flour, salt, baking powder, cloves to a separate bowl, then stir to blend and set aside till needed.
  • 8
    Beat egg whites till stiff peaks form and set aside till needed. NOTE: IF IT IS A RAINY DAY WILL NOT GET REAL HIGH STIFF PEAKS.
  • 9
    Add softened butter & brown sugar to a large bowl.
  • 10
    Beat till blended. Then add one yolk, and beat again.
  • 11
    Add about 1/3 of flour to batter & beat again.
  • 12
    Repeat alternating with egg yolk and flour till all flour has been added.
  • 13
    Add raisin mixture to batter and stir to blend. Fold in beaten egg whites, and fold into batter till blended fully.
  • 14
    Pour cake batter into prepared pan.
  • 15
    Smooth out top with spatula or back of spoon.
  • 16
    Bake for 50 minutes to 1 hour or until wooden toothpick inserted into cake comes out clean. Leave in pan 10 minutes then invert onto baking rack to cool completely. Then turn on to large platter.
  • 17
    Prepare glaze by adding powdered sugar to a medium size bowl.
  • 18
    Cut lemon in half then squeeze juice of both halves into powdered sugar. Stir together to mix till mixture is desired spreading consistency.
  • This glaze adds just the right amount of tart and sweetness to this cake.
    19
    Add more lemon juice if needed or do as I did, and add a tablespoon or 2 of orange juice till desired consistency is reached.
  • 20
    Drizzle glaze over entire cake, and garnish as desired with sugar crystals or lemon slices.
  • 21
    SLICE SERVE AND ENJOY.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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