A New Irish Wedding Cake with Spiced Bourbon & White Chocolate Hazelnut Buttercream

This modern Irish wedding cake is a perfect transition between the fruitcake of weddings past and the light pound cakes of today

Here’s an Irish Food Fact that you may not know: the traditional Irish wedding cake is not your standard vanilla pound, or even an old fashioned sponge. No, when the Irish would toast to a newly-wed couple, the cake on everyone’s plate was none other than the humble fruitcake.

The Humble Fruitcake

Yes, you read that right- a fruitcake. The baked good packed with nuts and dried fruit, famous not just for its proclivity to holiday gift giving, but its ability to still be edible and even tasty many years later. Which, if you think about it, actually makes a lot of sense. The cake can be saved and used at future big events, like a first child's Christening! And a good marriage will last longer than the average shelf life of a fruitcake! We Irish were definitely on to something.

A Dense Cake Not to Everyone's Taste

Although I must confess that, having been to many an Irish wedding, the traditional fruitcake is not one I tuck into with gusto! The dense, original cake can sit a little heavy when dancing is on the cards. So we have a lighter nod to the original, a recipe more suitable for a celebration packed with first dances and best men speeches but keeping those spicy flavours. This spiced whiskey pound cake, is sweetened with fruit peel and notes of vanilla. And the heavy nuts studding the traditional cake have morphed into a white chocolate and hazelnut buttercream. A few layers and towers later, the cake is a perfect transition between the fruitcake of weddings past and the lighter pound cakes of today.

This is a cake packed with flavor, but not overwhelmingly so. It’s the perfect mate for a cup of coffee, a little night music, and compliments on bridesmaid dresses. Unfortunately, we can’t promise it’ll last as long as a good marriage. Leftovers for breakfast or a sugary snack on Day 2 of celebrations will have to suffice!

A Modern Take On an Irish Wedding Cake

For the spiced whiskey:

3/4 cup bourbon½ teaspoon vanilla extract½ teaspoon freshly ground nutmeg1 tablespoons fresh lemon zest1 whole cinnamon stick½ teaspoon ground ginger

For the cake: (makes 2 layers)

2 cups flour1 teaspoon coarse salt1 teaspoon baking soda1 teaspoon baking powder¾ cup buttermilk1 cup caster sugar½ cup brown sugar2 eggs, whole2 egg yolks2 teaspoons vanilla extract

For the buttercream frosting:

8-10 oz white baking chocolate5 cups confectioners sugar8oz unsalted butter, room temperature1 teaspoon hazelnut extract

Instructions

1. Preheat the oven to 350*F. Layer two 9” cake pans with parchment paper on the bottom and sides. Lightly grease the parchment paper.

2. Combine the Whiskey or Bourbon and spiced seasonings in a small saucepan and slowly heat until simmering. Allow to simmer for 3-4 minutes, then remove from the heat and let steep for at least one hour. Strain and discard the seasonings and set the liquid aside.

3. In a large bowl, sift the salt, flour, baking soda and baking powder and set aside.

4. In a large bowl, combine the buttermilk, caster sugar, brown sugar, eggs and egg yolk and vanilla. Whisk until smooth, then add ½ cup of the spiced bourbon and stir to combine.

Note: If you are left with less than ½ cup of the spiced whiskey mixture, you can supplement the remaining amount with a spiced rum.

5. Slowly incorporate the wet to the dry ingredients, stirring until just combined. Pour into the prepared cake pans and place in the oven.

6. Bake for 35-40 minutes, rotating halfway through. Check on the cakes after 30 minutes; they are done when the tops have browned and an inserted cake tester is removed cleanly. Allow to cool completely before icing.

For the White Chocolate & Hazelnut Buttercream

7. Melt the chocolate in a bain marie. Heat a saucepan of water over high heat until boiling, then place a heatproof bowl on top. Melt the chocolate, stirring often, and carefully remove bowl and set aside.

8. Using a hand-held mixer and working a cup at a time, whisk in the sugar on low. Add the butter and hazelnut extract, and whisk until fluffy.

9. Keep the frosting at room temperature before using. To store, keep covered and chilled for up to two weeks.

10. Decorate cake as you like with sugar flowers etc.