Irish Whiskey Free Cake

The rain was drumming against my kitchen window last March when I decided to bake something that felt like a cozy pub dessert minus the Guinness. This cake emerged from that gray afternoon, filled with cinnamon and golden raisins, carrying all the warmth of an Irish hearth without a drop of spirits. My grandmother would have approved of the buttermilk tang, though she probably would have whispered that a splash of whiskey wouldn't hurt either.

I brought this to a St. Patrick's Day gathering where half the family doesn't drink, and watching everyone fight over the last piece convinced me this cake stands proudly on its own merits. The orange zest was actually a happy accident when I couldn't find the usual mixed spice I reach for, and now I wouldn't make it any other way.

Ingredients

• 2 cups all-purpose flour: The foundation that gives structure while staying tender
• 1 cup granulated sugar: Sweetens without overwhelming the warm spices
• 1 ½ tsp baking powder and ½ tsp baking soda: This duo creates the lift especially when that vinegar hits the soda
• ¼ tsp salt: Balances sweetness and enhances all the flavors
• 1 tsp ground cinnamon: Brings that familiar Irish spice profile
• ½ cup unsalted butter softened: Room temperature butter incorporates properly for even texture
• 2 large eggs: Bind everything together and add richness
• 1 cup buttermilk: The secret to tenderness and a subtle tang
• 1 tsp vanilla extract: Classic warmth that rounds out the spices
• 1 tsp apple cider vinegar: Reacts with baking soda for extra rise and tenderness
• ½ cup golden raisins: Sweeter and milder than dark raisins perfect here
• ½ cup chopped walnuts optional: Add crunch if you love texture contrast
• 1 tbsp freshly grated orange zest: Bright floral notes that lift the whole cake

Instructions

Preheat your oven to 350°F and prepare your pan:

Grease a 9-inch round cake pan thoroughly with butter then dust with flour tapping out any excess

Whisk together all your dry ingredients:

Combine flour sugar baking powder baking soda salt and cinnamon in a large bowl breaking up any lumps

Cream the butter and add eggs:

Beat butter until creamy then add eggs one at a time mixing completely after each

Blend in the wet ingredients:

Stir in buttermilk vanilla apple cider vinegar and orange zest until smooth

Combine wet and dry mixtures:

Pour wet ingredients into dry and fold gently until just combined leaving some flour streaks still visible

Fold in the raisins and nuts:

Add golden raisins and walnuts if using with just a few turns of your spatula

Bake until perfectly done:

Pour batter into prepared pan smooth top and bake 40 to 45 minutes until a toothpick comes out clean

Cool completely before serving:

Let rest 10 minutes in pan then turn onto rack to cool fully

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This cake has become my go-to when friends need comforting but maybe don't need the aftereffects of whiskey. Something about cinnamon and orange feels like being wrapped in a blanket even on the dreariest days.

Making It Your Own

I've swapped the walnuts for pecans when that's what I had in the pantry and the result was just as lovely. Once during autumn I added diced dried apple and the cake took on a whole new character that I still make when leaves start falling.

Serving Suggestions

A dusting of powdered sugar makes it look like something from a bakery window though I'm just as happy eating a slice warm from the pan. My youngest niece declares it needs whipped cream and honestly she's not wrong.

Storage & Make Ahead Tips

This cake actually improves on day two as the flavors meld and those raisins soften further. Wrap tightly and it keeps at room temperature for three days though in my house it rarely lasts that long.

• Freeze individual slices wrapped in plastic then foil for up to three months
• The batter can be made the night before and refrigerated just give it a gentle fold before baking
• Leftovers make excellent breakfast the next morning slightly warmed

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May your kitchen be filled with the scent of cinnamon and butter no matter the weather outside.

Recipe Questions & Answers

→ What gives the cake its moist texture?

The combination of buttermilk and softened butter creates a tender, moist crumb that enhances the cake's softness.

→ Can walnuts be omitted from the cake?

Yes, walnuts are optional and can be left out for a nut-free version without affecting the overall flavor significantly.

→ How does the cake achieve its traditional Irish flavor without whiskey?

Warm cinnamon, golden raisins, and a touch of orange zest bring classic Irish flavors while omitting alcohol.

→ What is the best way to serve this cake?

It’s delicious served plain, dusted with powdered sugar, or topped with whipped cream for a richer finish.

→ Can buttermilk be substituted in this cake?

Yes, a mixture of milk and lemon juice can replace buttermilk to mimic its tangy effect in the batter.

→ What baking pan size is recommended?

A 9-inch round cake pan is used to ensure even baking and proper cake height for this preparation.