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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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More like a bread than a cake. Pronounced whiskey taste though the alcohol cooks out. Original recipe called for candied peel but I don't care for that so I just doubled the raisins using both light and dark. Ingredients:
2 cups sifted all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon each salt and mace |
finely grated rind of 2 lemons |
1 tablespoon plus 1 teaspoon lemon juice |
5 ounces (1 1/4 stick) unsalted butter |
1 teaspoon vanilla extract |
1 cup light brown sugar, firmly packed |
2 eggs, separated |
1/2 cup irish whiskey |
1/2 cup dark raisins (if you like candied peel you can use candied orange peel here) |
1/2 cup light raisins |
1 tablespoon caraway seeds |
3/4 cup pecans |
1 tablespoon additional butter, softened |
Directions:
1. Preheat oven to 350 degrees. Butter and flour 8 1/2 x 4 1/2 loaf pan.
2. Sift first 4 ingredients and set aside.
3. Mix rind and lemon juice and set aside.
4. Cream butter with vanilla, sugar and egg yolks.
5. On low speed add dry ingredients, alternating with whiskey.
6. Stir in lemon mixture, raisins, caraway seeds, and pecans.
7. In small bowl beat egg whites until frothy but not dry and stiff. Gently fold into batter.
8. Put in loaf pan making a trench down the middle. Brush softened butter over the top.
9. Bake for about 1 1/4 hours. Cover with foil if top darkens too quickly. Refrigerate for easier slicing.
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