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IRISH WHISKEY CAKE – Erin go Bragh

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I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts.

Graham Kerr

Hi there,

Last year I volunteered on St. Pat’s to bring a dessert to a dinner party. I have to admit that I thought I would just go out and buy some Thin Mints from a Girl Scout and Irish Potatoes from a local bakery. But, I put some starch in my backbone and looked up what some bakers were making this holiday.

While doing my research, I came across this story about the origins of Irish Whiskey Cake. The story of Irish whiskey cake begins in 1773 in a small village in County Cork, Ireland. The locals were known for their whiskey cakes, made with a special blend of brown sugar, spice, and naturally distilled Irish whiskey. It was a favorite of the villagers and a symbol of Irish hospitality. 

When I saw the recipe, I thought it would be doable. I made some changes to the recipe; I know, I do have nerve, don’t I? I served it with pistachio gelato, and it was a hit. This cake has definitely earned its place on the to be made again list.

IRISH WHISKEY CAKE - Erin go Bragh
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IRISH WHISKEY CAKE – Erin go Bragh

Recipe by Bernadette Course: DessertCuisine: IrishDifficulty: Easy Peasy
Servings

6

servings
Cooking time

45

minutes

Ingredients

  • 1 box 1 Betty Crocker Supermoist Yellow Cake Mix

  • 1 3 ounce 1 Jello Vanilla Instant Pudding

  • 1 cup 1 half and half

  • 1/2 cup 1/2 vegetable oil

  • 2 ounces 2 Jameson Orange Whisky

  • 1 orange 1 zest of 1 orange

  • 1 cup 1 Emerald Glazed Walnuts

  • 1 egg 1 1 egg

  • Glaze Ingredients

  • 3/4 cup 3/4 confectioner’s sugar

  • 1/4 lb 1/4 room temperature butter

  • 2/3 cup 2/3 Jamesons Orange Whisky

Preparation

  • Preheat the oven to 350 degrees
  • Prepare a 10 inch springform pan for baking
  • In a bowl combine cake mix, pudding mix, half and half, orange zest, Jamesons Orange Whiskey, egg and oil. Beat on medium speed for 2 minutes.
  • Crack the walnuts into small pieces and add to mix reserving some whole pieces for decoration
  • Bake for 45 minutes, if not done add 5 minutes
  • DO NOT REMOVE FROM THE PAN
  • Prepare the glaze by melting all ingredients together until liquified over a very low heat
  • When the cake has cooled pour the glaze over the cake: leave the cake in the pan and refrigerate overnight
  • Serve the next day

Notes

  • This cake is also very delicious with some chocolate syrup as pictured. Irish whiskey cake is a great way to enjoy the taste of Irish whiskey in a cake that is perfect for a special occasion or a cozy night with friends.
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35 responses to “IRISH WHISKEY CAKE – Erin go Bragh”

  3. This looks almost too good to be true! I thought my eyes were tricking me when I saw “Jameson Orange Whiskey,” as I didn’t even know it was a thing. I’ll have to look for that. Lovely dessert!

    Reply

      • Oh my, yes! Last night I spotted a bottle of the Jameson orange at the bar where I play pool. The bartender said nobody knew what to do with it. Next week I’ll ask her to make me a sour! What a great idea. 🍹

  5. Looks good, Bernadette – thanks for sharing it!

    Reply
  6. johnrieber – I love great food, interesting books, fascinating travel, outrageous movies, and bacon, especially when it sits on top of a great cheeseburger! I work in entertainment – and I have been lucky enough to interview some really talented Artists – that guides my posts: interesting and provocative movies, music, social media and of course, food, since I believe strongly in the maxim, "everyone eats!"
    johnrieber says:

    I’m not a dessert maker usually but this sounds intriguing! Cheers!

    Reply
  7. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class as the spirit moves me. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    Never heard of the orange whiskey, but I bet it is really delicious, especially here where the whiskey is very present!

    Reply
      • Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class as the spirit moves me. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
        Dorothy’s New Vintage Kitchen says:

        I’m going to have to keep my eyes open.

  8. Sounds and looks like a great cake for afternoon tea with friends!

    Reply

  10. Hi Bernadette, this is an interesting cake recipe. I’ve never seen one that uses instant pudding mix before.

    Reply
  11. Awakening Wonders – Everyday life is filled with wondrous things and embraceable moments, but only if we allow ourselves to be fully awakened. I invite you to join me as I share passionate life adventures and ramblings that awaken my spirit. I look forward to awakening your senses to the simple, joyous wonders that are all around us. I feel that we are destined to become soulful adventurers!
    Awakening Wonders says:

    You had me with – IRISH WHISKEY CAKE – Erin go Bragh!!!!!!

    Reply

  13. Looks and sounds lovely and perfect for St Pat’s Day.

    Reply
  15. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    Jenna says:

    Sounds so good, and serving it with pistachio gelato is brilliant!

    Reply
  16. Retirement Reflections – Vancouver Island, BC – Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
    Retirement Reflections says:

    This cake looks awesome, Bernadette – A friend hosts a St. Patrick’s Day Party every year. I will definitely need to remember this recipe for her next party!

    Reply
  17. D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
    D. Wallace Peach says:

    The Kerr quote is priceless. I love that. Thanks for the recipe. None of the ingredients are on my diet except the whiskey. Lol. Not true, but I couldn’t resist. Looks delicious, Bernadette.

    Reply

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