Polly wrote:

>I don't have a recipe for you Judy, wish I
> did. Great grandma used to soak the
> Dickens out of her fruit cake with fine
> whiskey. I'm thinking any dense sort of
> cake recipe you have would do fine. The
> trick is to punch holes in the cake ( with
> a skinny hat pin or something similar),
> soak it with good stuff and wrap it with a
> feedsack weight dishtowel and 'tin' it to
> absorb the goodness. You really do
> need weeks to do it properly but nobody
> will care. *

I've done that with fruit cake too, but only I use rum, or brandy for
those. I didn't realize you had to make the "Whiskey Cakes" ahead of
time before serving. This is a recipe a friend sent me online last night
and it sounds good too, but not sure how that much batter would fit in a
9" pan, unless maybe she uses a springform pan. I asked her, but haven't
had a reply yet, but his is probably more on the order of what I was
thinking about.


Irish Lemon Whiskey Cake

Zest of one large lemon
1/4 C Irish whiskey
Prepare the day before and let it set.

3/4 C butter at room temperature - no substitutions
3/4 C sugar
3 eggs beaten
2 C flour
Pinch of salt
3/4 C almonds, finely chopped
Powdered sugar

Place lemon zest in small bowl and add whiskey. Cover and let soak
overnight
Preheat oven to 350. Grease a 9 inch cake pan with non-stick cooking
spray. Cream butter and sugar together until light and fluffy. Beat in
eggs one at a time. Sift the flour and add to the butter mixture along
with salt; stire to combine.
Fold in chopped almonds. Strain the whiskey, discarding as much of the
lemon zest as possible - it's fine if a little remains in the batter.
Pour batter into prepared pan and bake for 60 minutes until a toothpick
inserted in the center comes out clean. Allow cake to cool and turn out
on serving plate

Before serving sprinkle with powdered sugar.

Judy