Um, yeah . . . this dessert is definitely not suitable for the kids! But, it is a most suitable and satisfying end to a St. Patrick’s day feast. Or Thanksgiving. Or Christmas. Or Easter. Or the 4th of July. And so on . . .
This recipe is adapted from a recipe submitted to VegWeb by A Vegan Goddess. I tweaked it a bit to suit our taste, but either version of the cake is fantastic. Be forewarned: the glaze and the icing both pack a kick since the alcohol does not cook off. I’m such a lightweight that I get a wee buzz after just one slice. Admittedly, the slice that I cut for myself is not exactly “wee”!
♥ ♥ ♥
Irish Whiskey Cake
1/2 cup golden or dark raisins
1/3 cup Irish whiskey
1-1/3 cups plain coconut milk, or other plain non-dairy milk
2/3 cup canola oil
1/2 cup room temperature coffee
1-1/2 cups granulated sugar
2-2/3 cups unbleached all-purpose flour, sifted
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup brown sugar
2 Tablespoons non-dairy butter
1/4 cup Irish whiskey, or more to thin to desired consistency
3 cups powdered sugar
1/2 cup non-dairy butter
4 to 6 Tablespoons Irish whiskey
Place the raisins in a small bowl or glass; add the whiskey and leave all day (or overnight) to soak.
Pre-heat the oven to 325F. Spray a bundt pan with non-stick cooking spray; set aside.
To make the cake: whisk together the milk, oil and coffee in a medium bowl. In a larger bowl, add the sugar and then sift in the flour, baking powder, and baking soda. Add the wet mixture to the dry mixture and combine with a handheld mixer.
Drain the raisins, reserving the Irish whiskey in a measuring glass. If necessary, add more Irish whiskey to make 1/3 cup. Add the raisins and the Irish whiskey to the cake batter and mix by hand until well incorporated.
Pour the cake batter into the prepared bundt pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
When done, place the pan on a wire rack for about 10 minutes to cool, then remove the cake from the pan and place on the serving plate.
To make the glaze: place the sugar, non-dairy butter and the Irish Whiskey in a small sauce pan over medium-high heat. Bring just to a boil and reduce the heat to medium-low. Continue cooking, stirring, for 2 to 3 minutes, then remove from heat. Poke the top of the still-warm cake with a bamboo skewer and then slowly pour the glaze over the cake.
To make the icing: cream together the sugar and the non-dairy butter with a handheld mixer. Add the Irish whiskey, a tablespoon at a time, and beat until it is the desired consistency.
To serve, spoon a bit of the glaze over each slice of the cake and add a (generous) dollop of icing.