Whiskey-soaked golden raisins and crystallized ginger make this recipe one for the big kids, 21 and over. Watch the video!
Preheat oven to 350° F (177° C).
Prepare the whiskey soak: in a small saucepan, add ginger, raisins, and rye whiskey. Bring to a simmer, stirring occasionally. Remove from heat and set aside.
Butter a 9" loaf pan. Dust with flour and set aside.
In a medium-sized bowl, whisk flour, baking powder, ground ginger and salt.
In a large mixing bowl, beat butter and sugar together until fully incorporated and fluffy.
Beat in eggs, one at a time.
Stir in flour mixture. Fold in the whiskey soak until just incorporated. Spread batter into loaf pan.
Bake at 350° F (177° C) for one hour, or until a toothpick comes out clean.
Place a baking sheet under a baking sheet. Remove loaf from pan when cool.
While the bread is cooling, prepare Whiskey Glaze. In a small saucepan, stir ingredients over low heat until sugar has dissolved.
Using a wooden skewer, poke holes in the cake (deeper holes allow more of the glaze to soak in). Brush on glaze and allow to set for 10-15 minutes before cutting.
This bread tastes even better the next day! Wrap well and allow to rest before cutting so the flavors can ripen and mellow.