Irish Whiskey Free Cake

My grandmother never understood why anyone would put perfectly good whiskey into a cake when you could just drink it instead. She taught me this recipe one rainy Sunday, explaining that the real magic of Irish baking comes from buttermilk and patience, not spirits. The kitchen filled with cinnamon and orange while we worked, and I've been making it that way ever since.

I brought this to a St. Patricks Day party years ago, and everyone kept asking what brand of whiskey Id used. When I finally admitted there wasnt a drop of alcohol in it, my friend Sarah laughed and said it was the most Irish thing ever—serving something delicious that surprised you. Now its the cake I bake when I want comfort without the buzz.

Ingredients

• All-purpose flour: The foundation that gives structure while staying tender. I measure by weight when possible for consistency.
• Granulated sugar: Sweetens and helps create that lovely golden crust.
• Baking powder and baking soda: Together they create the lift that makes this cake so light.
• Salt: Just enough to enhance all the other flavors.
• Ground cinnamon: Adds warmth that makes the kitchen smell incredible.
• Unsalted butter: softened to room temperature so it blends perfectly into the batter.
• Large eggs: Bring richness and help bind everything together.
• Buttermilk: The secret ingredient that makes this cake exceptionally moist and tender.
• Vanilla extract: Pure vanilla adds depth and rounds out the flavor.
• Apple cider vinegar: Reacts with the baking soda for extra lift and subtle tang.
• Golden raisins: Softer and more floral than regular raisins, theyre worth seeking out.
• Chopped walnuts: Optional but lovely, adding a gentle crunch throughout.
• Freshly grated orange zest: Brightens everything and makes the cake taste special.

Instructions

Get your oven ready:

Preheat to 350°F and generously butter and flour a 9-inch round pan, tapping out any excess flour so nothing sticks.

Whisk the dry ingredients:

In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon until everything is evenly distributed.

Cream the butter:

Beat the softened butter until its pale and fluffy, then add eggs one at a time, letting each disappear completely.

Add the wet ingredients:

Pour in the buttermilk, vanilla, vinegar, and orange zest, mixing just until combined.

Bring it together:

Gently fold the wet mixture into the dry ingredients, stopping as soon as you no longer see streaks of flour.

Add the goodies:

Fold in the golden raisins and walnuts if youre using them, distributing them evenly throughout.

Bake to golden:

Spread the batter into your prepared pan and bake for 40 to 45 minutes until the top springs back when touched.

The waiting game:

Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to finish cooling completely.

Save to Pinterest

My daughter asked if we could add green sprinkles for St. Patricks Day one year. I talked her out of it, and when she took her first bite of the plain, golden cake, she told me I was right—some things dont need anything extra to be perfect.

Making It Your Own

Sometimes I swap the golden raisins for dried cranberries when I want something a bit more tart. The color is beautiful and the slight sharpness plays nicely against the sweet crumb. You could also try pecans instead of walnuts for a different kind of buttery richness.

Serving Suggestions

This cake needs nothing more than a cup of hot tea and a quiet afternoon. But if youre feeling fancy, a dollop of lightly sweetened whipped cream or a dusting of powdered sugar makes it feel like a special occasion dessert.

Storage And Keeping

Wrap the cooled cake tightly in plastic wrap and it will stay moist for up to three days at room temperature. The flavors actually develop and become more complex overnight.

• Freeze individual slices wrapped in plastic for up to three months.
• Bring to room temperature before serving for the best texture.
• This cake travels well and makes a lovely gift.

Save to Pinterest

Theres something deeply satisfying about a cake that doesnt need to show off, just comfort you perfectly.

Recipe Questions & Answers

→ What makes this cake moist and tender?

Buttermilk and butter contribute to a rich, moist texture, while baking powder and baking soda ensure a light crumb.

→ Can walnuts be omitted or replaced?

Yes, walnuts are optional and can be omitted for a nut-free version or swapped with other nuts based on preference.

→ What flavor does the apple cider vinegar add?

Apple cider vinegar reacts with baking soda to leaven the cake and adds a subtle tang that balances sweetness.

→ Is orange zest essential in the flavor profile?

Orange zest provides a fresh citrus note that brightens the warm cinnamon and raisin flavors.

→ How long should the cake cool before serving?

Allowing the cake to cool for at least 10 minutes in the pan, then moving it to a wire rack ensures proper texture and ease of slicing.

→ Can this cake be made dairy-free?

Substituting buttermilk with a plant-based milk and lemon juice mixture and using dairy-free butter can adapt the cake for dairy-free diets.