(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Irish Whisky Apple Cake
Easy, flavorful and Irish kissed with a dram or so of Irish spirits. This is an ode the best of simple apple cakes with a lashing of pure Irish whisky. I sometimes boil up a syrup of whisky, sugar and a bit of sweet butter and drizzle this over the baked cake but a dusting of confectioners’ sugar is more than perfect.
5 cups sliced, peeled apples (not Granny Smith – try McIntosh or Golden Delicious or a mix)
2 tablespoons lemon juice
¼ cup sugar
2 teaspoons cinnamon
2 cups sugar
1 cup unsalted butter, softened
2 ½ teaspoons pure vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons lemon zest, finely grated
¼ cup apple juice
¼ cup Irish whisky
3 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
Sugar, pinch cinnamon, nutmeg or cloves
Preheat oven to 350 F. Generously grease a ten inch springform, angel food cake pan or 12 cup Bundt cake mold. Place the pan on a parchment paper lined baking sheet.
Prepare the apples and toss with sugar, lemon juice and cinnamon and set aside. Cream the sugar with the butter until smooth. Add in vanilla and lemon juice, then zest, apple juice and whisky.
Fold in flour, baking powder and salt to make a smooth batter. Stir apples into batter, then spoon batter into pan. Dust top of cake with sugar, cinnamon and cloves or nutmeg. Place pan on sheet.
Bake until done, lowering heat if necessary to bake cake through without over browning top or bottom, about 55-72 minutes. Cool in pan about 20 minutes before inverting onto serving plate.
© This is a Marcy Goldman/BetterBaking.com original recipe
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