Irish Whiskey Cake, Irish Recipes

2 2 1/3 cup flour
2-1/2 cup finely chopped walnuts
1 cup golden raisins
2 large eggs, separated (room temperature)
2/3 cup lightly packed brown sugar
1/4 cup butter
1/3 cup sugar
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/3 cup bourbon

Method:

1. Butter and flour eight 4 to 6 ounce metal molds or pans. In a medium bowl combine 1/3 cup flour, walnuts, and raisins.

2. Heat oven to 250 degrees. In a small bowl with an electric mixer at high speed, beat egg whites until soft peaks form. Gradually beat in 1/3 cup brown sugar; set aside.

3. In a large bowl with the same beaters, beat better, remaining 1/3 cup brown sugar and sugar until well mixed. Add egg yolks and beat well. Beat in 2/3 cup flour, baking powder, nutmeg and bourbon. Stir in floured nut mixture. Gently fold in beaten egg whites. Spoon into prepared molds. Bake one hour or until lightly browned. Cool cakes 10 minutes on white rack and remove from molds. Place in a large shallow pan. Spoon Whiskey Syrup over cakes. Let stand 2 hours, spooning syrup over cakes several times.

Whiskey Sauce

In a small saucepan, combine 1/2 cup sugar and 3/4 cup water. Heat to boiling, stirring to dissolve sugar. Remove from heat; stir in 1/2 cup whiskey.