Irish Whiskey Cake

From: *Kathy*

On Mar 23, 2005

We made this cake when I was in Seattle working at the Recipezaar office. Yummmm! We grated the orange peel and soaked it in whiskey, then decided it might be nice to include the grated orange peel in the batter, so we did not discard the grated peel. I'm not sure what the reason is for discarding the rind. We added the sultanas to the orange peel/whiskey mixture and increased the whiskey by another 2 tablespoons. We decided to use a loaf pan, and increased the baking time to about 70 minutes, checking for doneness every 10 minutes during the last half hour. We served this warm with Whiskey Sauce #56731. The cake and sauce were wonderful together. Thanks so much for a great recipe, I enjoyed it very much.

From: Chef #238044

On Mar 21, 2006

I soaked the peel in the whisky overnight. Instead of throwing away the peel, I minced it and added it to the batter. I also substituted chopped dried pineapple for one-third of the golden raisins, and marinated the pineapple in the whisky with the raisins. I wrapped the cake in plastic wrap and we ate it over a period of three days. It was delicious to the end.