Part 2 of my teatime series and just in time for St. Patrick’s Day. The recipe calls for 1 1/2 hours in the oven but mine was ready in 1 hour and 15 minutes, so I would keep an eye on it.
Irish Whiskey Cake
- 2/3 cup glace cherries, roughly chopped
- 1 cup dark muscovado sugar
- 2/3 cup sultans
- 2/3 cup raisins
- 1/2 cup currants
- 1 1/4 cup cold tea
- 2 1/2 cups self-raising flour, sifted
- 3 tablespoons of Irish whiskey
- Mix the cherries, sugar, dried fruit and the tea in a bowl. Leave to soak overnight until the tea has been absorbed into the fruit.
- Preheat oven to 350F. Grease and line a loaf pan. Add the flour then the egg to the fruit mixture. Mix well.
- Pour the mixture into the loaf pan and bake for 1 1/2 hours or till a knife comes out clean by inserting it in the middle.
- Prick the top of the cake and drizzle the whiskey over the loaf while it’s still hot.
- Allow cake to sit for 5 minutes before taking out of the pan.