Irish Whiskey Bread

Tired of Irish Soda Bread? Well here is a simple recipe for something equally as Irish but I guess people in the Old Sod enjoy it so much that there is never enough to export to the New World. I got the inspiration from Irish Genealogy Toolkit where you can find a lot more than just recipes.

The recipe calls for “caster sugar” which is a European term for a finer than normal granulated sugar. You can use confectioner’s sugar or take granulated sugar and put it through a blender, food processor, coffee grinder or spice grinder instead. You want it super fine but not powdery. Powdered sugar is also good depending on the recipe but it may contain corn starch or something to lengthen the shelf life. By the way, if you want to make your own powdered sugar just grind granulated sugar even more.


Ingredients:

• 1 Orange
• 2 tbs Irish whiskey (any brand will do, there isn’t a big whiskey taste to this)
• ¾ cub raisins
• ¾ cub Butter (about a stick and a half)
• 6 oz caster sugar
• 3 eggs, beaten
• 8 oz self raising flour
• 1 tsp baking powder
• pinch of salt.

Method:
1. Grate the peel from the orange into a bowl. When you see the white portion of the peel then stop and move to another section. You can also use a vegetable peeler.
2. Squeeze 1 teaspoon of the juice over the peel.
3. Add the raisins and pour in the whiskey for a light coating.
4. Cover and put in a cool place for a few hours or overnight.
5. You can discard the orange peel but if it is grated real fine you may want to leave it in for a nice light taste. If it is long strips of peel, take them out and throw them in the compost.
6. Grease a decent sized bread loaf tin. I like to use the spray oil for this as it is easier, cleaner, and doesn’t allow you to overpower the loaf.
7. Heat the oven to 350 degrees.
8. Break the eggs into a bowl and beat them.
9. In a mixing bowl cream together the butter and sugar until the mix is fluffy.
10. Add the eggs in small doses and stir.
11. Sieve the flour, baking powder and salt together and gradually fold it into the mixture. Never just drop flour into a recipe, especially a bread recipe because it clumps and can bake that way. You don’t want to cut a slice of bread and find chunks of white flour.
12. Stir in the raisins and any remaining liquid.
13. Pour the mixture into the loaf tin and bake for 20 minutes.
14. Check to see if it is browning properly. If it is browning to quickly then wrap some aluminum foil over the top.
15. Continue baking for 40 to 55 more minutes for a total of 60-75 minutes until cooked through and the top is light to mid brown.
16. Let it cool for 15 minutes before placing on a wire rack.
17. If you want a stronger whiskey flavor then, while still hot and in the loaf tin, punch some holes in it with a skewer and drizzle a teaspoon or two of whiskey over the loaf.
18. It can be served hot or cold.