here and there

Saturday, March 16, 2013

Irish Dundee Whiskey Cake

Happy St Patrick's Day

How interesting to reconnect with a blogger that was my very first blog to follow! Alanna's blog is very interesting as she shares some of her personal history along with a recipe.

The latest being a story on one of her  Grandfather's English-born cousins and her cousin's Irish Spiced Cake that she made every ten days for her husband.


As I was making the cake, I recognized a step my Grandmother Anna used when she made her boiled Raisin Cake.. In this cake, the milk is brought to boil then reduced to simmer with the spices, raisins and nuts along with baking soda!

In researching the Irish Dundee Cake, most of the recipes had little liquid other than a tablespoon of Whiskey.  In my version, I added a tablespoon of plum jam, lemon zest and lemon juice plus 1/4 cup of Jameson Irish Whiskey. With the extra amount of Liquid, I added a 1/4 cup more of flour!  The cake is full of plump raisins and cranberries, that I imagine if wrapped up and left for a couple of days would mellow!  Unfortunately the cake disappeared quickly even when still warm.
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