Blarney Stone Whiskey Cake |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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From a newspaper on St. Patrick's Day a few years ago. Ingredients:
2 teaspoons nutmeg |
1/4 cup whiskey |
1 cup pecans or 1 cup walnuts, coarsely chopped |
1 lb raisins |
1 1/2 cups flour |
1 cup margarine, softened |
1 1/2 cups sugar |
5 eggs |
1 teaspoon cream of tartar |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
Directions:
1. Soak nutmeg in whiskey for 10 minutes.
2. Mix pecans or walnuts together with raisins and 1/4 c flour and set aside.
3. In large bowl, cream margarine and sugar until fluffy.
4. Add eggs, one at a time, beating well after each egg.
5. Fold in remaining 1 and 1/4 c flour, cream of tartar, baking soda, salt, soaked nutmeg and whiskey and raisin-nut mixture.
6. Spoon into a greased and floured 10 tube pan.
7. Bake at 325 for 1 hour and 15 minutes or until cake pulls away from sides of pan.
8. Let cool in pan 30 minutes.
9. Remove cake and cool completely on rack.
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