Whiskey… in the Jar… in the Cake…
October 22, 2007
The Irish spell it “whiskey”. In Scotland it’s “whisky”.
This powerful and fragrant spirit has travelled the World
and has been both loved and reviled over the years.
It’s the ideal flavouring for a light tea cake.
Pour a few tablespoons, warmed, over a loaf fresh
from the oven, for a special effect.
October 22, 2007 at 11:44 am
Sort of like fruitcake, then?
October 22, 2007 at 1:42 pm
Yup!
October 27, 2007 at 5:41 pm
Made fruitcake today! It will be drenched in Port wine for the next several weeks, then left to dry out. Vodka goes into it before baking, Port goes onto it after.
July 22, 2009 at 8:43 pm
Speaking of jars and cakes, I stumbled upon your blog searching these topics looking for new recipes. I make canned jar brownies and cakes, and sell some with liqueurs and beers, e.g. Amaretto Walnut Brownies. There is more info on my blog and a link to my site, which is http://www.etsy.com/shop.php?user_id=7675992 Check it out if you have a moment!
I will be trying this neat Irish recipe too! Thanks
-Emily