Jameson's irish whiskey cake

12 servings

Ingredients

Quantity Ingredient
1 cup Seedless Raisins
1½ cup Cold Water
½ cup Shortening
½ cup Sugar
1 Egg
1½ cup Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
¾ teaspoon Ground Cloves
¾ teaspoon Nutmeg
1 dash Allspice
½ teaspoon Salt
1 cup Walnuts; chopped
¼ cup Whiskey
¼ cup Butter; softened
3½ cup Powdered Sugar
1 Egg; beaten
¼ cup Whiskey

Directions

ICING

Place raisins in a small saucepan with water; bring to a boil. Simmer 20 minutes. Drain thoroughly, reserving ¾ cup liquid; cool. Beat shortening until soft; gradually beat in sugar until light and fluffy. Add egg; beat until blended.

Sift flour with baking powder and soda, cloves, nutmeg, allspice and salt. Fold into shortening alternately with reserved liquid. Stir in raisins, walnuts and whiskey. Pour into two 8" round cake pans, which have been greased and lined with waxed paper. Bake in a 350øF oven for 30-35 minutes until cakes test done; cool slightly, turn out of pans and cool completely.

Beat together icing ingredients until fluffy. Spread between cake layers and over top and sides of cake.

Per Serving: 450 calories, 5 g protein, 61 g carbohydrate, 20 g fat, 5 g saturated fat, 46 mg cholesterol, 259 mg sodium, 1 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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