What's Cooking Wednesday - Irish Whiskey Cake

Today's recipe comes all the way from Northern Ireland, via my daughter, Jessica.

Irish Whiskey Cake

6 T each: Irish whiskey, milk
1 c raisins
½ c packed dark brown sugar
½ stick (1/4 c) butter
¼ c vegetable oil
2 eggs, beaten
1 t baking soda
½ t baking powder

¼ t each: salt, cinnamon, mace, nutmeg
1 ½ c flour
¾ c chopped pecans

Whiskey Syrup
⅓ c water
¼ c sugar
6 – 8 T Irish whiskey

Directions:



1. Heat oven to 350F. For the cake, heat whiskey and milk in a medium saucepan to boil. Remover from heat; stir in raisins, brown sugar, butter and oil until butter melts. Transfer to large bowl; cool until warm.

2. Stir in eggs, baking soda, baking powder, salt, cinnamon, mace and nutmeg. Stir in flour and pecans just until moistened. Spoon batter into greased 9x5 inch loaf pan. Bake until wooden pick inserted in center comes out clean, 40-45 minutes. Cool on wire rack 10 minutes. Poke holes in top of cake with a fork.

3. Meanwhile, for syrup, combine water and sugar in a small saucepan over medium heat; cook, stirring until sugar is dissolved, about 2 minutes. Remove from heat; stir in whiskey. Pour the syrup over the cake while the cake is still warm; let stand until cool. Wrap well in plastic wrap. Cake tastes best if allowed to mellow a day or more.

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