Easy Christmas Whiskey Cake

  • 1-1/2 cups seedless raisins
  • 1-1/2 cups water
  • 3 tablespoons whiskey
  • 1/2 cup butter
  • 1 cup sugar
  • 3 eggs, separated
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup nuts, chopped
Prep Instructions:
  1. Combine raisins and water in a saucepan. Bring to a boil and cook for 20 minutes on medium heat, stirring occasionally.
  2. Cool and add whiskey.
  3. Let stand overnight.
Cooking Instructions:
  1. Cream butter with sugar, beating until fluffy.
  2. Add egg yolks one at a time, beating well after each addition.
  3. Sift together flour, baking powder, baking soda, and salt.
  4. Drain liquid from raisins into a 1-cup measure. If there is not enough liquid to make a cup fill the rest with more whiskey.
  5. To creamed mixture blend in dry ingredients and liquid, alternately, a third of each at a time blending well after each addition.
  6. Stir in nuts, vanilla and raisins.
  7. Beat egg whites until stiff.
  8. Fold into batter.
  9. Pour into two 9-inch cake pans.
  10. Bake at 350° for 25 minutes.
  11. Cool and frost (optional)
Butter Cream Frosting for Whiskey Cake

  • 1/2 cup soft butter or margarine
  • 1 box powdered sugar
  • 1 cup chopped walnuts or pecans
  • 1 teaspoon vanilla
  • 3 to 5 tablespoons whiskey
  1. Cream butter with powdered sugar until light and fluffy.
  2. Add the rest of the ingredients and beat until spreading consistency.
Frosts two 9-inch layer cakes.