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This cake could be made in 8" rounds or as a sheet cake.
Part of the St.
Patrick's Day Menu |
| Quantity |
Ingredients |
Preparation Notes |
|
Cake |
- Preheat oven to 350 degrees
- Place currants in a saucepan with water and bring
to a boil
- Reduce heat and simmer 2 minutes and drain
reserving 3/4 C of the liquid and cool.
- Beat shortening until soft and then gradually beat
in sugar until light and fluffy
- Add egg and beat to blend
- Soft flour with baking powder, soda and spices
- Fold flour mixture into shortening mixture,
alternating with reserved liquid
- Stir in raisins, walnuts and whiskey
- Grease and flour two 8" round cake pans
- Pour cake batter in pans and bake at 350 for 30 to
35 minutes until cake tests done.
- Cool slightly and then turn out of pans and cool
completely before icing.
Icing
- Beat together all ingredients for icing and frost
cake when cooled.
|
| 1 C |
Golden Raisins |
| 1 1/2 C |
Cold Water |
| 1/2 C |
Shortening |
| 1/2 C |
Sugar |
| 1 |
Egg |
| 1 1/2 C |
Flour |
| 2 tsp |
Baking Powder |
| 3/4 tsp |
Ground Cloves |
| 3/4 tsp |
Nutmeg |
| 1/2 tsp |
Allspice |
| 1/2 tsp |
Salt |
| 1 C |
Walnuts chopped |
| 1/4 C |
Irish Whiskey |
|
Icing |
| 1/4 C |
Butter softened |
| 3 1/2 C |
Powdered Sugar |
| 1 |
Egg Beaten |
| 1/4 C |
Irish Whiskey |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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