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Irish Whiskey Cake with Irish Cranachan
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a great big combination of 2 favorite Irish desserts. Cranachan is a dessert native to Scotland and Ireland. The Cranachan is usually served as a pudding/custard in tall glasses with fresh berries but it is also very nice served as if it were a traditional whiskey sauce along side of the slices of cake.
for the cake:
Preheat oven to 325 degrees. Oil or butter a 10 - 12 cup bundt pan. (or use a 9 by13 inch baking dish if desired) If the butter is cold, place in a glass or ceramic batter bowl and soften the butter about 1 minute in microwave on half power, but do not melt it. Using electric beater, cream the butter with the sugar and eggs until light and fluffy. Add the whiskey. In a separate bowl whisk the dry ingredients to blend well, and then with a spoon or spatula fold the dry ingredients into the batter, adding the currants. Pour into the prepared pan and bake for about 1 hour and 15 minutes, or until cake tests done, possibly up to a total of 1 1/2 hours. Allow to cool in pan on a rack for a least 30 minutes,and then loosen and invert onto a platter. Cut and serve with the Cranachan.
Recipe created 2015-06-08.