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Recipe of the Week

Detail of Caramel Apple-Almond Crepes

Caramel Apple-Almond Crepes

A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.

Irish Whiskey-Glazed Currant Cake

There are inumerable variations on dried fruit and alcohol cakes. Included the dreaded holiday fruitcake. This cake is simple and uses two Irish staple ingredients - currants and Whiskey. The cake is moist and encased in a crunchy sugar glaze which makes for a lovely contrast. You can skip the whiskey and just make a plain sugar glaze for the cake if you prefer. I like this cake soaked with a basic sugar syrup with a punch of Irish whiskey, but a more traditional glaze for this cake would be made with powdered sugar and Irish whiskey. Just mix 1 1/2 cups of powdered sugar with enough whisky to make a pourable glaze and drizzle over the cooled cake. With either glaze, do not cover the cake too tightly or else the glaze will get soft and sticky. For a more traditional "fruit cake" see our Guinness Fruit Cake.

1/2 cup softened unsalted butter
3/4 cup sugar
1 egg
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 cup currants

Glaze Ingredients:

2/3 cup sugar
1/3 cup water
1/3 cup Irish whiskey

Preheat the oven to 350 degrees and heavily grease and flour a round 8-inch cake pan. Beat the butter and sugar together until light and fluffy. Add the egg and beat until well-blended. Whisk together the dry ingredients in a small bowl and reserve about a tablespoon. Mixing well after each addition, add the flour mixture alternating with the buttermilk until they both have all been added. Toss the currants with the reserved flour mixture and fold into the batter. Scrape the batter into the prepared pan. Bake for about 45-50 minutes, or until the cake is golden and a cake tester comes clean. Cool the cake in the pan for 30 minutes, then remove from the pan and cool completely on a rack. While the cake is cooling, prepare the glaze. Combine the sugar and water in a small saucepan. Cook over medium-low heat, stirring constantly, until the sugar is dissolved. Increase the heat and bring just to a boil and remove from the heat. Add the whiskey and mix well. Poke the cake liberally on the top and sides with a cake tester, fork, or toothpick. Brush the glaze over the top and sides of the cakes, pausing periodically to allow the glaze to sink into the cake if needed. Serve the cake warm or at room temperature. If making the cake ahead, cover loosely and serve within 24 hours.

Makes 10 servings.

Preparation Time: 20 minutes
Cooking Time: 1 hour
Cooling Time: 1 hour
Total Time: 2 hours, 20 minutes

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