Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a 9x13-inch baking dish.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition. Then, mix in the Irish whiskey and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chopped nuts and raisins or currants.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.