Sometimes when I make Irish soda cake, I feel like I’m in the story Jack in the Beanstalk & I’m Jack, but everyone around me are the giants. It’s so amazing, and it smells so good, that people just go nuts for it. I think if I fell on the floor & was unconscious, they’d step over me to grab a piece. I’m serious. And I don’t really blame them. Don’t believe me? Check this out. Chrisie told me she loves my Irish soda cake and she even took to Facebook & elaborated on how much:
I guess that means she really likes it. See what she said about the tea-soaked raisins? It gave me an idea. Now me personally? I’m not into raisins. I did like the California Raisins, though. But anyway, I thought of her tea-soaked raisins which made me think of rum-raisin, and then my brain went straight to Jameson Irish whiskey. And then it went to Jameson-soaked raisins. I wasn’t going to put them in the cake, but on top. And I decided, like Chrisie, to make the cake into little muffins or cupcakes. Then I’d top them with a vanilla-Jameson glaze & some Irish whiskey-soaked golden raisins.
Shut the front door, right?
And yes, I left some plain with just a nice, sugary crust on top.
IRISH SODA MUFFINCAKES WITH JAMESON-SOAKED RAISINS & JAMESON GLAZE
- 2 cups flour
- 1 cup granulated sugar, plus more for sprinkling on top
- 3 tsp baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 eggs
- 2 tsps. melted shortening (or butter)
- 1 cup buttermilk
- Make wet dough: mix salt, baking powder, baking soda, flour and sugar. Beat eggs lightly and add melted shortening and buttermilk.
- Mix all together until combined. If too watery, add a bit more flour. If too thick, add a bit more buttermilk.
- Prepare a muffin tin with liners. Fill each liner with two-three tablespoons of batter.
- Before putting in the oven, sprinkle sugar on top (if not using the raisins & glaze).
- Bake at 375 degrees° F for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- ½ cup golden raisins
- 3-4 tablespoons Jameson Irish Whiskey (enough to cover the raisins)
- Place raisins in a small bowl and pour whiskey over them.
- Cover with plastic wrap and allow to sit in a cool, dry place for about a half hour, 45 minutes.
- When ready to use, remove raisins using a small strainer to remove excess whiskey. Use the whiskey in a drink or even in the glaze (below).
JAMESON WHISKEY GLAZE
- 4 tablespoons Jameson Irish whiskey (or whatever brand you prefer), you can use whatever is left after the raisins have soaked too
- 1 tablespoon unsalted butter
- 4 tablespoons granulated sugar
- ¼ teaspoons vanilla extract
- For glaze, pour sugar & Jameson into a saucepan.
- Bring to a boil over high heat; boil rapidly for 1 full minute. Remove from heat, whisk in butter & vanilla. Let set to thicken slightly for a few minutes. Place raisins on top of the muffins. Using a spoon, drizzle glaze over cooled muffincakes, making sure to cover the raisins.
I prefer to use golden raisins on these because let’s face it- regular raisins can look like mouse crap. Sorry if that ruined your appetite, haha. And of course, the colors of the golden raisins go better with the color of the cakes and the green liners anyway. Those fancy “ruffled” liners are by Wilton. I baked the muffincakes in regular white liners, then put them in the fancier ones after they’d cooled.
So basically, feedback on these has been “holy balls” & “wow” & statements along those lines. I didn’t have any, ’cause like I said, I don’t like raisins. But.. if you want to be on a super Jameson kick, then pair these with some Irish coffee. Or Irish coffee my way, which is coffee with milk & sugar & Jameson, then topped with whipped cream.