1 1/2 c. raisins
1 1/2 c. water
3 Tbsp. whiskey (plus additional if necessary)
1/2 c. butter
1 c. sugar
3 eggs, separated
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. pecans, chopped
1 tsp. vanilla
Celebrate St. Patrick's Day with a slice of whiskey cake. Frost it with Butter Cream Frosting for Whiskey Cake.
Note: A Plan-Ahead recipe
The day before making the cake, combine raisins and water in a saucepan. Bring to a boil and simmer 20 minutes. Let cool and then add bourbon. Cover and let it stand overnight.
The next day...
Cream butter and sugar, and beat until fluffy. Separate eggs and set whites aside. Add egg yolks to butter/sugar mixture one at a time, beating well after each addition.
Sift together dry ingredients: flour, baking powder, baking soda, and salt.
Into a measuring cup, drain the liquid from the soaking raisins. If there isn't a cup, add whiskey to fill the cup. (I only got 1/4 c. and so added 3/4 c.
Alternately, add dry ingredients and raisin-whiskey to butter-sugar mixture.
Stir in nuts, vanilla and raisins.
In a medium-to-large bowl, beat egg whites until stiff. Gently fold whites into batter.
Spray two round 9-inch cake pans with nonstick spray. Divide batter evenly between pans.
Bake at 350°F for 25 min. Let stand in pans 10 min., then turn out onto racks and allow to cool completely.
Frost with Butter Cream Frosting for Whiskey Cake