Irish Whiskey Free Cake (Print)

A moist, flavorful Irish-inspired cake offering classic warmth without any alcohol content.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 ½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - 1 teaspoon ground cinnamon

→ Wet Ingredients

07 - ½ cup unsalted butter, softened
08 - 2 large eggs
09 - 1 cup buttermilk
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon apple cider vinegar

→ Flavor & Add-Ins

12 - ½ cup golden raisins
13 - ½ cup chopped walnuts (optional)
14 - 1 tablespoon freshly grated orange zest

# How To Make It:

01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until well blended.
03 - In another bowl, beat butter until creamy. Add eggs one at a time, mixing well after each addition.
04 - Stir in buttermilk, vanilla extract, apple cider vinegar, and orange zest until combined.
05 - Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
06 - Gently fold in golden raisins and walnuts if using.
07 - Pour the batter into the prepared pan and smooth the top evenly.
08 - Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
10 - Serve plain, dusted with powdered sugar, or with whipped cream.

# Expert Advice:

01 -
  • The crumb stays incredibly moist for days thanks to buttermilk and that clever trick of apple cider vinegar reacting with the baking soda
  • Golden raisins plump up beautifully during baking creating little bursts of sweetness throughout each slice
02 -
  • Overmixing once you add the wet to dry ingredients will make the cake tough so stop when flour streaks remain
  • Room temperature ingredients prevent the batter from separating and ensure even baking
03 -
  • Use fresh baking soda since the vinegar reaction is key to the tender texture
  • Toss raisins in a tablespoon of flour before adding to prevent them from sinking to the bottom

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