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

  • Servings: 12
  • Difficulty: easy
  • Print


  • 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


  1. 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.
  2. Preheat oven to 350F. Grease and line a loaf pan. Add the flour then the egg to the fruit mixture. Mix well.
  3. 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.
  4. Prick the top of the cake and drizzle the whiskey over the loaf while it’s still hot.
  5. Allow cake to sit for 5 minutes before taking out of the pan.


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