Description
IRISH WHISKEY APPLE CAKE is a moist and flavorful bundt cake made with grated fresh apples, warm cinnamon and nutmeg, whiskey-soaked raisins, and crunchy pecans. Finished with a light whiskey glaze, this comforting dessert is perfect for holidays, gatherings, or anytime you crave a rich apple spice cake.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup (200g) granulated sugar
- 12 tablespoons (170g) unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120g) sour cream
- 1 cup (120g) grated apples (about 2 medium apples, peeled)
- 1 cup (150g) seedless raisins
- 1/2 cup (120ml) Irish whiskey
- 1 cup (120g) chopped pecans or walnuts
- For the glaze: 2/3 cup (80g) powdered sugar
- 3 tablespoons (45ml) milk
- 1/2 teaspoon vanilla extract (optional)
- 1 teaspoon Irish whiskey (optional)
Instructions
- Soak the raisins in 1/2 cup (120ml) Irish whiskey for at least 6 hours or overnight for best flavor.
- Preheat the oven to 350°F (175°C) and generously grease a standard bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, mixing just until combined.
- Stir in the buttermilk and sour cream until smooth.
- Fold in the grated apples.
- Add the soaked raisins along with any remaining whiskey and fold in the chopped nuts.
- Pour the batter evenly into the prepared bundt pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then invert onto a wire rack and cool completely.
- Prepare the glaze by whisking powdered sugar, milk, vanilla extract, and Irish whiskey until smooth. Drizzle over the cooled cake before serving.
Notes
- For an alcohol-free version, soak raisins in 1/2 cup (120ml) apple juice or water instead of whiskey.
- Use firm apples such as Honeycrisp, Fuji, or Gala for best texture.
- Do not overmix the batter after adding flour to maintain a tender crumb.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- The cake can be frozen (unglazed) for up to 3 months if tightly wrapped.
- Prep Time: 15 minutes (plus 6 hours soaking time)
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg