irish whiskey cake

The peel of 1 large lemon
Irish whiskey
175 g butter
175 g sugar
175 g flour
3 large egg yolks
175 g sultanas
3 large egg whites
pinch of salt
1 tsp baking powder
Put the lemon peel into a glass and cover with a double measure (about 75 ml) of whiskey and leave overnight, covered. Cream the butter and the sugar until light. Add the yolks one at a time with a spoonful of shifted flour, mixing well. Strain the whiskey into it and add the sultanas with 2 Tbsp flour.
Whisk the egg whites until stiff and fold into the mixture with the remaining flour mixed with the salt and baking powder. Make sure the mixture is well-mixed together.
Pour into a greased and lined 17.5 cm cake tin and bake at 180 deg C for 1 ¼ – 1 ½ hours. Check after approximately 65 minutes – if the skewer comes clean, it is ready. In a ring tin this mixture cooks in 55-60 minutes.
Cool for 5 – 10 minutes, then remove from the tin and remove the paper.