O’Driscolls Irish Whiskey Cake Recipe

O’Driscolls Irish Whiskey Cake is a rich, indulgent treat that combines the warmth of whiskey with the sweetness of soaked fruit. The moist, tender crumb is perfectly balanced by a hint of boozy depth, creating a dessert that’s both comforting and sophisticated.

With just 30 minutes of prep and an hour to soak the fruit, this cake comes together effortlessly, leaving your kitchen filled with irresistible aromas.

Baking for 55 minutes transforms simple ingredients into a masterpiece of texture and flavor—think buttery, dense cake studded with plump, whiskey-infused fruit.

Each bite offers a delightful contrast of softness and richness, making it a showstopper for any occasion. This cake isn’t just dessert; it’s an experience that brings a touch of Irish charm to your table.

What You’ll Need for O’Driscolls Irish Whiskey Cake

• 2 cups (10 oz/284 g) raisins
• 3 tablespoons lemon zest (from 3-4 medium or 6-9 small lemons)
• ¼ cup (2 fl oz/60 ml) O’Driscolls Irish whiskey (or substitute with another Irish whiskey)
• ¾ cup (6 oz/170 g) butter, softened (unsalted recommended)
• 1 cup (6 oz/170 g) dark brown sugar (light brown sugar works too)
• 3 large eggs, at room temperature
• 1½ cups (7½ oz/213 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground cloves (optional, for a hint of spice)

How to Make O’Driscolls Irish Whiskey Cake

1. Soak the raisins: In a small saucepan, combine raisins, lemon zest, and O’Driscolls Irish whiskey. Cover and warm over medium heat for about 2 minutes, until steaming. Remove from heat, cover tightly, and let soak for at least 1 hour (or overnight for deeper flavor).
2. Prepare the pan: Preheat the oven to 350°F (180°C). Butter and line an 8×8-inch (20×20 cm) cake pan with parchment paper. Set aside.
3. Cream butter and sugar: In a stand mixer with a paddle attachment (or using a handheld mixer), beat butter and brown sugar on medium-high for 5 minutes, until pale and fluffy.
4. Add eggs: Beat in the eggs one at a time, continuing to mix for 3 minutes. Scrape down the sides of the bowl occasionally to ensure everything is combined and aerated.
5. Mix dry ingredients: In a small bowl, whisk together flour, baking powder, salt, and cloves. Reduce mixer speed to low and gradually add the dry ingredients to the butter mixture, mixing until mostly combined.
6. Fold in raisin mixture: Pour in the soaked raisin mixture (including any remaining liquid) and stir on low until evenly combined. The batter will be thick.
7. Bake: Spread the batter evenly into the prepared pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice, spread with butter, and serve with a cup of tea. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.

Whiskey-Infused Topping Ideas

Elevate your O’Driscolls Irish Whiskey Cake with a drizzle of whiskey glaze: mix 1 cup powdered sugar, 2 tablespoons O’Driscolls Irish Whiskey, and 1 tablespoon milk until smooth.

For a creamy twist, serve with a dollop of whiskey-spiked whipped cream—whip 1 cup heavy cream with 1 tablespoon whiskey and 1 tablespoon sugar until soft peaks form.

Perfect Pairings for Serving

This cake shines alongside a warm cup of Irish breakfast tea or a shot of O’Driscolls Irish Whiskey for a true Irish experience. For a cozy dessert, pair it with a scoop of vanilla ice cream or a side of spiced apple compote to complement the rich flavors.

Storage Tips for Freshness

Store the cake in an airtight container at room temperature for up to 5 days. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the oven for a freshly baked feel.

Time-Saving Hacks

If you’re short on time, soak the raisins in whiskey for 30 minutes instead of an hour—it’ll still infuse plenty of flavor. Use pre-zested lemon peel (available in stores) to skip the zesting step. For quicker mixing, soften butter in the microwave for 10-15 seconds if it’s not room temperature.

Common Questions Answered

Can I use a different whiskey? Absolutely! Any Irish whiskey will work, but O’Driscolls adds a unique depth. Can I omit the raisins? Yes, but they add moisture and flavor—try dried cranberries or chopped apricots as a substitute. Can I make this gluten-free? Swap the all-purpose flour for a 1:1 gluten-free blend for a similar texture.

O’Driscolls Irish Whiskey Cake Recipe

Shaziya

O’Driscolls Irish Whiskey Cake is a rich, indulgent treat that combines the warmth of whiskey with the sweetness of soaked fruit. Baking for 55 minutes transforms simple ingredients into a masterpiece of texture and flavor—think buttery, dense cake studded with plump, whiskey-infused fruit.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Soak fruit 1 minute min

Servings 8 people

Ingredients

  

1x2x3x

• 2 cups raisins 10 oz/284 g
• 3 tablespoons lemon zest 3-4 medium or 6-9 small lemons
• ¼ cup O’Driscolls Irish whiskey 2 fl oz/60 ml
• ¾ cup butter 6 oz/170 g, softened
• 1 cup dark brown sugar 6 oz/170 g
• 3 large eggs at room temperature
• 1½ cups all-purpose flour 7½ oz/213 g
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground cloves

Instructions

 

• In a small saucepan, stir together the raisins, lemon zest and O’Driscolls Irish Whiskey. Cover and warm over medium heat until the mixture is hot, about 2 minutes. Once steaming, remove from the heat and set aside to soak (cover tightly) for a minimum 1 hour (or up to overnight).
• Preheat the oven to 350°F (180°C) and butter and line an 8×8-inch (20x20cm) cake pan with parchment paper and set aside.
• In the bowl of a stand mixer fitted with a paddle attachment (or with a large bowl and a handheld electric mixer), beat together the butter and brown sugar on medium-high for 5 minutes, until pale and fluffy.
• Add in the eggs one at a time and continue beating for another 3 minutes, scraping down the sides of the bowl a few times, to fully combine and aerate the eggs.
• In a small bowl, combine the flour, baking powder, salt and cloves, then lower the speed of the mixer to low and gradually stir into the butter mixture until mostly combined.
• Finally, pour in the raisin mixture and any remaining liquid in the bowl and stir on low until everything is evenly combined. (The batter will be very thick.)
• Spread evenly into the prepared pan and bake for 45-55 minutes, until a toothpick cake tester inserted into the center comes out clean.
• Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Slice and spread on some butter and serve with a cup of tea. Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 2 months.

Keyword boozy cake recipe, Irish whiskey cake, O’Driscolls recipe, traditional Irish cake, whiskey dessert

Tried this recipe?Let us know how it was!