Irish Whiskey Cake : Pat's Recipe

It's recipes like this next one that inspire me to do this blog everyday. I can not recall a Christmas Season we didn't have this Irish Whiskey Cake amongst all the other homemade cookies and desserts. Just as styles change from year to year, so too has its form. Initially a bunt cake, it's been served as a flat layer cake, cupcakes, mini cupcakes (very nice), I think I recall scones one year, large loafs, medium size loafs and most recently (and most popular I might add...) the small loaf form you see here.

The recipe appears in a cookbook assembled some 30+ years ago for The Lady Of Lords Hospital in Camden, NJ. It was an old family recipe submitted by Pat Friedman, a dear friend of my mothers who is no longer with us. This time of year my mom makes them in bulk because wrapped beautifully they make a wonderful gift! They are also the perfect confection to have on hand as 'Tis the Season of impromptu holiday gatherings! Perfect with a hot cup of coffee or tea, it freezes well and is nice anytime of year. The Irish Whiskey Cake was special to Pat, is special to my family, and I'm certain she'd be happy I'm sharing it with you. Thanks for reading and I hope you enjoy!

Irish Whiskey Cake

1 lb. Butter
2 cups sugar
6 eggs separated
¾ cup whiskey
4 cups flour
3 cups chopped pecans
1 lb. Golden raisins
Cinnamon or nutmeg

Cream butter and sugar. Add beaten egg yolks. Stir in whiskey alternately with sifted flour beating as you do. Fold in beaten egg whites . Stir in pecans and raisins. Sprinkle in cinnamon or nutmeg to taste. Bake at 250 degrees for 3 hours in a tube pan. Seal in airtight container in preparation for Christmas. Sprinkle with confectioners sugar when served.

(*These small loafs I made took 2 hours, 15 minutes to bake. Nice hot out of the oven, but delicious as is sits. Whiskey flavor intensifies with time...SO GOOD!)