"This is a very filling cake which can only be described as sinfully indulgent." according to Irish TV chef, author, and culinary lecturer Edward Hayden.
National Cake Day is the perfect time to dive into the world of delectable desserts that not only satisfy our sweet cravings but also tantalize our taste buds with unique flavors. This year, why not elevate your celebration with a cake that combines the rich tradition of Irish indulgence with a modern twist? Our spotlight falls on the irresistible salted caramel and Irish whiskey cake, a culinary masterpiece that marries the warmth of Irish hospitality with the sophistication of a well-crafted dessert.
Join us on a journey through the flavors of Ireland as we delve into the magic that happens when salted caramel, Irish whiskey, and the finest ingredients come together in a symphony of taste. Whether you're a seasoned baker looking for a new challenge or simply someone with a sweet tooth eager to explore international desserts, this salted caramel and Irish whiskey cake is sure to become a highlight of your National Cake Day festivities.
So, let the celebration begin as we unwrap the layers of this exquisite cake, exploring its history, ingredients, and the joy it brings to every forkful. Get ready to embark on a sweet journey that honors the essence of National Cake Day in the most delicious way possible!
Salted caramel and Irish whiskey cake recipe
Yield: Serves 10-12
- 175g plain flour
- 1 level teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- 175g brown sugar
- 1 tablespoon Irish whiskey
- 110g butter
- 2 large eggs
- 2 large dessertspoons black treacle
- 200ml milk
- 25g pecans, chopped
For the salted caramel icing:
- 110g caster sugar
- 4 tablespoons water
- 50ml cream
- 1 pinch sea salt, to taste
- 110g butter softened
- 300g icing sugar
Grease and line a 20cm cake tin. Sieve the flour, baking powder, and spices together. Add brown sugar and whiskey. Melt the butter and add to the eggs and milk.
Make a well in the dry ingredients and pour in the egg and treacle mixture. Mix until a smooth batter has been achieved.
Bake for 45-55 minutes at 180ºC/gas mark 4 until a skewer inserted in the center comes out clean. Allow to cool slightly and then invert onto a wire tray and
allow it to cool fully.
For the salted caramel buttercream, heat the caster sugar and four tablespoons of water in a saucepan over gentle heat until the sugar has dissolved, then increase the heat and cook the caramel, unstirred, for 2-3 minutes, or until golden and slightly thickened. Remove the pan from the heat immediately and whisk in the cream. (Caution: the caramel may splutter and boil up a little when you add the cream.) Stir in the salt and then allow to cool in a clean bowl.
Cream the butter and icing sugar together for at least 4-5 minutes, then beat in a little of the caramel to achieve a nice smooth consistency.
Spread over the cake and then drizzle with some additional salted caramel and garnish with chopped pecans.
Tip: Feel free to split the cake in two and sandwich them together with some of the icing.
* Originally published in May 2019. Updated in March 2023.