Irish Whiskey-Free Cake (Print)
A delightfully moist and flavorful Irish-inspired cake, rich with comforting tastes and perfect for teatime or dessert.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 0.5 teaspoon baking soda
04 - 0.5 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 0.5 teaspoon ground nutmeg
→ Wet Ingredients
07 - 0.5 cup unsalted butter, softened
08 - 1 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1 cup buttermilk
→ Add-Ins
12 - 1 cup mixed dried fruits (such as raisins, currants, or chopped dates)
13 - 0.5 cup chopped walnuts or pecans (optional)
14 - Zest of 1 orange
# How To Make It:
01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
03 - In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
04 - Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and orange zest.
05 - Alternately add the prepared dry ingredients and buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
06 - Gently fold in the mixed dried fruits and nuts (if using) until they are evenly distributed throughout the batter.
07 - Pour the cake batter into the prepared pan and smooth the top surface evenly with a spatula.
08 - Bake for 45–50 minutes, or until a wooden skewer or toothpick inserted into the center of the cake emerges clean.
09 - Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
10 - Dust with powdered sugar before serving, if desired.
# Expert Advice:
01 -
- This cake has all the rich, comforting flavors you'd expect from a traditional Irish cake, but without the alcohol, making it perfect for everyone.
- It's surprisingly easy to whip up, yet it feels incredibly special, like something you'd find in a charming countryside bakery.
02 -
- I once tried to rush the cooling process, thinking I could just cut into it while it was still warm, and ended up with a slightly crumbly mess — patience is truly a virtue here!
- Don't be tempted to overmix the batter, especially after adding the flour; a gentle hand ensures a beautifully tender crumb every time.
03 -
- For the plumpest dried fruits, give them a quick soak in warm orange juice or even a little black tea for about 15 minutes before adding them to the batter.
- Always flour your dried fruits and nuts lightly before folding them into the batter; this clever trick helps prevent them from sinking to the bottom of your cake.