Irish Whiskey Cake (download printable PDF)

This cake is a holiday favorite. It is great fresh, and even better the next day when slices are toasted and slathered with good butter.


6 eggs
1 cup (2 sticks) butter, softened
2 cups sugar
3-1/2 cups cake flour
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons nutmeg
1 cup Bushmills Irish Whiskey
3 cups golden raisins
4 cups pecans, in halves or large pieces
1/2 cup all-purpose flour
Butter and flour to grease the bundt pan


measuring cup
measuring spoons
flour sifter
2 large mixing bowls
electric mixer
2 small bowls
4 medium mixing bowls
wooden spoon
10 inch bundt pan
wire rack

Preheat oven to 325°. Grease and flour 10-inch bundt pan. Place the unshelled eggs in a medium-mixing bowl. Pour hot tap water over eggs. Let them stand for several minutes to warm gently.
In large mixing bowl, combine butter and sugar. Beat with an electric mixer until well blended and smooth. Separate warmed eggs into the two small bowls. Place the whites in a large mixing bowl. Add the yolks, 2 at a time, to the butter-sugar mixture, beating well after each addition. Combine cake flour, baking powder, salt, and nutmeg into a mixing bowl. Place these ingredients into a flour sifter and sift into another mixing bowl. Add sifted dry ingredients to butter mixture, alternating in 3 parts with whiskey and beating until just blended after each addition. In a separate medium mixing bowl, toss raisins and pecans with all-purpose flour until all pieces are coated with flour. Using a wooden spoon, stir the flour coated nuts and raisins into the batter. Beat egg whites with an electric mixer until stiff but moist. Using a wooden spoon, gently stir half of beaten whites into batter. Drop on remaining whites. Using a spatula, fold whites in just until there are no steaks of white remaining.
Pour the batter into the greased and floured pan. Bake for 1-1/4 hours or until a straw inserted in center of cake comes out clean. Remove the cake from the oven. Let it rest in the pan for 10 minutes. Turn the cake out of the pan onto a wire rack. Let the cake cool completely. Store the cake, wrapped in wax paper in an airtight container, at room temperature for no more than 2 days. Freeze if keeping longer.