Irish
Cake Recipes
We
have a variety of Irish Cake Recipes and Frosting
Recipes to prepare for dessert or as a gift during
the Holidays.
We all love baked goods, especially cake and
frosting recipes!
Our
cake recipes section has grown so much that we now have
Irish Cakes Recipes & Cake
Recipes on separate pages.
For
all the bakers out there; you know that you need a
good sturdy stand mixer for best results in making
cakes and frostings. Click here for a selection of KitchenAid
Mixers.
Traditional
Irish Wedding Cake
The
Traditional Irish Wedding Cake is a culinary masterpiece
which may sound difficult, but it is not. The trick
is to give yourself enough time to take your time with
it, and to have all the ingredients, measuring cups,
spoons, and bowls (big bowls!) lined up and ready to
go. Make this well in advance of the big day so you
have plenty of time to let it mellow, adding the Irish
whiskey every few days to enhance the wonderful flavor
and aroma.
Top
layer ingredients:
1 c. raisins
1 c. sultanas or
baking raisins
1 c. currants
1/2 c. slivered or chopped almonds
1/2 c. candied cherries
1/2 c. candied peel
1-1/4 c. self-rising flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. allspice
1 c. butter, softened
but not melted
1 c. dark brown sugar
1/4 c. molasses
juice
of one small lemon and one small orange
3 extra
large eggs
1/2 tbsp. almond
extract
1/4 c. Irish whiskey, plus extra for
drizzling
Technique:
Line an 8 x 2 inch round
cake pan with a double thickness of parchment paper on
the sides and
bottom, to be held in place with cooking spray.
Side paper
needs to be higher than the pan to account for the cake rising. Preheat
oven to 325 degrees.
In
a large bowl mix together the fruits, almonds, and
1/4 cup of the flour to coat the mixed fruits.
In
a separate bowl, cream together the dark brown sugar
and the softened butter. Whip in the molasses and
the lemon and orange juice. Beat the
eggs and almond
extract and blend into the butter mixture.
Sift
the remaining flour, salt, and spices together and
add to the floured fruit and nut mixture. Mix all
ingredients plus 1/4 cup of
spirits, stir
well until all of the ingredients are well mixed.
Pour
the batter into the pan and even off with a spatula,
leaving a depression in the center, as this will
take longer to bake. Bake
in
the center of
the oven at 325 degrees for 50 minutes. Turn the heat down to 300
degrees and
continue to bake, checking frequently, for 3 or 4 hours longer.
Watch
for over browning, as oven temperatures differ, and
the mixture of sugars could burn easily. If the cake
appears to be cooking
too quickly, cover with
a double layer of aluminum foil and reduce the temperature slightly,
increasing
the cooking time.
The
cake is done when a knife inserted into the center
of the cake comes out clean.
Let
the cake cool completely before removing it from
the pan. Trim off the top so the cake is level for
assembly. Wrap the
cooled
cake in a
layer of
waxed paper, christening it with 1/4 cup of Irish whiskey
before closing the paper.
(Some bakers make small skewer holes in the cake to allow
the glaze to seep into the center of the cake.) Wrap
the entire
package in
aluminum foil as
well. Refrigerate and let it sit for at least two weeks before
frosting. Add small
amounts of whiskey every few days to moisten and mellow.
Bottom
layer ingredients for golden whiskey cake:
2 18.5
oz. yellow cake mix
2 3.75 oz. instant vanilla pudding
mix
8 eggs
1 c. cold milk
1 c. vegetable oil
1 c. Irish whiskey, plus extra for drizzling
Oven
325 degrees.
Line
a 12 x 2 inch round cake pan with a double thickness
of parchment paper on the sides and
bottom, to be held in
place
with cooking
spray. Side paper
needs to be higher than the pan to account for the
cake rising. Preheat oven to 325F.
Combine
all ingredients on low speed with electric mixer,
then beat 2 minutes on high. Pour 7
cups of the batter
into the
cake pan and
bake
1 hour. Use
the remaining batter to make a small 8-inch cake.
The cake is done when a knife
inserted into the center of the cake comes out clean.
Let
the cake cool completely before removing it from
the pan. Trim off the top so the cake is level for
assembly. Wrap the
cooled
cake in a
layer of
waxed paper, christening it with 1/4 cup of Irish
whiskey before closing the paper.
(Some bakers make small skewer holes in the cake
to allow the whiskey to seep into the center of
the
cake.)
Wrap
the entire
package in
aluminum foil as well.
Refrigerate and let it sit for at least two weeks
before frosting. Add small amounts of whiskey every
few days
to
moisten and
mellow.
Middle
layer ingredients for golden whiskey cake:
1 18.5
oz. yellow cake mix
1 3.75 oz. instant
vanilla pudding mix
4 eggs
1/2 c. cold milk
1/2 c. vegetable oil
1/2 c. Irish whiskey, plus extra for drizzling
Oven
325 degrees.
Line
a 10 x 2 inch round cake pan with a double thickness
of parchment paper on the sides and
bottom, to be
held in place
with cooking
spray. Side paper
needs to be higher than the pan to account
for the cake rising. Preheat oven to 325F.
Combine
all ingredients on low speed with electric mixer,
then beat 2 minutes on high. Pour
batter into the cake
pan and bake
1 hour
or until
a knife
inserted into the center of the cake comes
out clean.
Let
the cake cool completely before removing it from
the pan. Trim off the top so the
cake is level
for
assembly. Wrap the
cooled
cake in a
layer of
waxed paper, christening it with 1/4
cup of Irish whiskey before closing the paper.
(Some bakers make small skewer holes
in the cake to allow the whiskey to seep into
the
center
of the cake.)
Wrap
the entire
package in
aluminum foil as well.
Refrigerate and let it sit for at least
two weeks before frosting. Add small
amounts of
whiskey
every few days
to
moisten and
mellow.
Glaze:
1 stick
butter
1/4 c. water
1 c. sugar
1/2 c. Irish whiskey
Melt
butter in saucepan. Stir in water and sugar and boil
5 minutes, stirring
constantly.
Remove
from heat
and stir
in
whiskey.
Trim
off each cake so it is level for assembly. Prick
several holes
in top of cakes with
a toothpick or
skewer. Use a
brush or spoon
to drizzle
glaze
over the cakes. Allow glaze to
dry completely.
Butter
cream icing:
There are many types
of frostings used by Irish bakers. They
are a far cry from
the
sugar and
lard used by
many commercial
bakeries.
A
delicious
butter
cream frosting is always acceptable
on an Irish wedding cake. More
traditional bakers
will
top an Irish wedding
cake with
fondant icing, which is a
poured icing that dries hard.
I have chosen
to make my favorite butter
cream icing. You will need to make
2 batches of this
recipe to frost the 3 cake
layers and have enough left
to decorate,
4
sticks unsalted butter, softened
1 16 oz. tub marshmallow cream
2 c. confectioners sugar
2 tsp. almond extract
Beat
butter in a large bowl with mixer
on medium speed until creamy.
Beat
in marshmallow
cream
until well
blended.
Reduce speed
to low; beat in confectioners
sugar and almond extract.
Increase speed
to high
and beat 3 to 4 minutes
until fluffy.
Assembling
the cake:
1 10-inch
round cardboard
1 wedding cake topper or
fresh flowers
1 10-inch layer separator
4 white plastic 6-inch
pillars
4 plastic dowels cut
2 inches long
1 large 16-inch flat
cake plate or board
Place
the 12-inch cake in the center of the
cake plate.
Frost
the sides
and top.
Place
the 2-inch
dowels down
through the
cake, spacing
them
about 2
inches apart near the
center. Place the 10-inch
cake
on the 10-inch
cardboard. Frost
sides and top, then
place it onto the center
of the 12-inch layer
over the supporting
dowels. Before frosting the
8-inch cake,
use the bottom
'feet'
of the 10-inch separator
to
mark where to place
the pillars on top of the
middle
layer; then put the
pillars in place by pushing them
all the
way into
the second
layer until
they stop.
Place the
8-inch
cake in
the center
of the
flat side
of the separator.
Frost
the top and sides.
Do not put
the top
layer on
until decorating
is
completed.
To
decorate, pipe icing
around
the top
and bottom
edge of each layer.
You may pipe small rosettes
or swags
along
the sides of each
layer. The
traditional wedding
cake is iced
and decorated
in
all white.
More modern cakes
use a bit of the wedding
color
scheme
by tinting
the
frosting. Top
with a wedding
cake topper
or fresh
flowers.
I chose to
use these beautiful
wild irises, which
I also placed into the
space between
the layers. Keep
cake refrigerated until
ready to display.
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Irish Carrot-Raisin Cake with Irish Cream
Frosting
2-1/2 c.
all-purpose flour
1-1/2 tbsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/8 tsp. freshly grated nutmeg
1/4 tsp. allspice
2 sticks (1 c.)
unsalted butter, softened
1 c. firmly packed
brown sugar
4 large eggs
2-1/2 c. finely grated carrot
1/2 c. raisins
1/2 c. finely chopped walnuts, plus extra for sprinkling
on top
2 tsp. freshly grated orange zest
1/4 c. fresh orange juice
Oven:
350°F
In
a bowl combine well flour, baking powder, salt, cinnamon,
nutmeg, and
allspice. In another bowl with an electric mixer
cream the butter with the brown sugar until the mixture
is
light and fluffy, beat in the eggs, one at a time,
beating well after each addition, and beat the mixture
until
it is smooth. Add the carrot, raisins, walnuts and
zest, and combine the mixture well. Stir in the flour
mixture
alternately with the orange juice in two batches
and stir the batter until it is combined well.
Divide
the
batter between two greased and floured 8-inch round
cake pans, spreading it evenly, and bake the layers
in the
middle of a pre-heated 350°F. oven for 40 to
45 minutes, or until a tester comes out clean and
the edges begin
to pull away from the sides of the pans. Let the
layers cool in the pans for 20 minutes, invert them
onto racks,
and let them cool completely. The cake layers may
be made one day in advance and kept, wrapped well,
at room
temperature. Irish
Cream Frosting:
2 sticks
(1 c.) unsalted butter, softened
2-1/4 c. confectioners sugar
1/2 tsp. salt
1/4 c. Irish cream liqueur
confectioners
sugar for sifting over the cake
In
a bowl with an electric mixer cream the butter until
it is smooth, beat in the confectioners sugar
gradually,
and beat in the salt and the Irish cream.
Beat the frosting until it is light and fluffy.
Assembling
the cake:
Invert one of the cake layers onto a plate, spread
one-third of the frosting on top, and top it with
the second layer. Spread the frosting on the
top and side of the cake; reserve the remaining frosting in a pastry
bag fitted
with
a star tip. Sprinkle the top of the cake with walnuts, then pipe the
reserved frosting decoratively around the top and bottom edges of the
cake. 
Chocolate
Irish Cream Truffle Cake
Begin
three hours before serving or a day ahead.
Cake
instructions:
12
1 oz. squares unsweetened chocolate
1 c. plus butter
or margarine, room temperature
1-1/2 c. Bailey's Irish Cream
1 c. milk
3 lg. eggs
2 tsp.
vanilla extract
2-2/3 c. all-purpose flour
2 c. sugar
1-1/4 tsp. baking soda
1/2 tsp. salt
Preheat
oven to 325F. Grease three 9-inch round cake pans.
In
a heavy 4-quart saucepan over low heat, heat 12 squares
unsweetened chocolate, 1 cup of butter, Irish
Cream and
milk, stirring frequently, until melted and smooth.
Remove from heat; cool slightly.
In
a large bowl, with electric mixer on medium speed,
beat eggs and vanilla extract. Gradually
beat in warm
chocolate mixture. Add flour, sugar, baking soda
and salt; continue beating until batter is smooth
and well
blended.
Pour
batter evenly into 3 cake pans. Bake at 325F for
25 to 30 minutes until toothpick inserted
in
the center
comes out clean. Cool cakes in pans on wire
racks for 10 minutes; invert cakes onto wire racks
and cool completely.
When cool, slice off rounded top to make it
flat
for frosting.
Truffle filling instructions:
4 1-oz.
squares unsweetened chocolate
2-1/2 c. confectioners sugar
6 tbsp. butter,
room temperature
1/4 c. Bailey's Irish Cream
In
a heavy 2-quart saucepan over low heat, heat 4 squares
of unsweetened chocolate, stirring frequently, until
melted; cool slightly. Stir in confectioners sugar,
butter and 1/4 cup Irish Cream until mixture is smooth
and blended.
(Mixture will be thick so you may have to finish mixing
it with an electric mixer).
Glaze instructions:
8 1-oz.
squares semi-sweet baking chocolate
1/2 c. Irish Cream
In
a 2-quart heavy saucepan, over low heat, heat semi-sweet
chocolate and Irish Cream, stirring frequently, until
melted, smooth and slightly thickened; keep warm.
Assembly instructions:
Semi-sweet chocolate mini chips for garnish
Flowers for garnish
Place
1 layer of cake on a 12 inch cake plate. With a metal
spatula, spread bottom cake layer with 1/2 cup
truffle mixture. Top with middle layer, pressing down
gently but firmly. Spread with another 1/2 cup truffle
mixture; top with top cake layer; pressing down gently
but firmly.
Over
the assembled cake, pour prepared warm glaze. With
metal spatula, spread glaze to completely cover
top and
sides of cake. Sprinkle chocolate chips around the
top edge of the cake and refrigerate cake until glaze
is
set, about 30 minutes.
Remove
cake from refrigerator; pipe a border around the bottom
with remaining truffle mixture and place
flowers
on top. Yield: 16 servings
Irish Lemon Carrot Cake
for
Mother's Day
3 c.
all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. butter or margarine, softened
2 c. granulated sugar
2 eggs, lightly beaten
2 tsp. vanilla
1 c. milk
1 c. finely shredded carrot
2 tbsp. lemon juice
1 recipe Lemon Frosting (see below)
Preheat
oven to 350F. Generously grease and flour 12-inch cake
pan for the hat brim and 1-1/2 quart heat-safe bowl
for the hat crown.
Cake
Instructions:
Using a wire whisk, combine
flour, baking soda and salt in a large bowl; set aside.
Combine the butter
and sugar
in a large bowl. Beat with electric mixer at medium
speed 2 to 3 minutes or until smooth and fluffy.
Add eggs and
vanilla; beat well. Alternately add flour mixture
and milk, ending with flour. Add carrot and lemon
juice;
beat until blended. Do not over beat.
Pour
3-1/2 cups of batter into the 1-1/2 quart bowl and
spread evenly. Pour remaining batter into 12-inch
cake
pan and spread evenly. Bake brim cake at 350F for
20 minutes or until a toothpick inserted in the
center comes out clean. Remove from oven and cool in
the
pan
on a
wire rack for 10 minutes; invert onto a wire rack
and cool completely.
Bake
bowl cake at 350F for 1 hour or until a toothpick inserted
in the center comes out clean. Remove
from oven and cool in the bowl on a wire rack
for 10 minutes;
invert
onto a wire rack and cool completely.
Lemon
Frosting Instructions:
2 medium-sized
lemons
4 c. confectioners sugar
1/2 c. butter or margarine (1 stick), softened
1 drop red food coloring
Grate
1-1/2 teaspoons peel from lemons and squeeze 5 tablespoons
lemon juice; place in a large
bowl. Add confectioners
sugar and butter; beat at medium speed until
smooth, scraping bowl often.
Spoon
about 1/4 cup frosting into a small bowl and add the
food coloring until blended.
Cover
both bowls
with
plastic wrap until ready to use.
Decorating
Instructions:
Assorted flowers
for garnish
Bow to match
Place
the hat brim cake onto a flat cake plate. Spread the
top and sides with
1 cup of lemon
frosting. Using
a spreading knife dipped in water,
smooth out the frosting as best you can.
Place
the hat crown cake onto the center of the brim cake.
If the cake is too
rounded, trim it
so it is
flat. Spread with 1-1/4 cups of lemon
frosting, smoothing it
as much as possible. Make sure the
space between
the top and brim is sealed.
Using
a medium writing tip with your pastry bag, pipe out
pink frosting
into groups
of 3 dots
covering the
hat top in a pattern as shown in
the photo.
Using
a large writing tip with your pastry bag, pipe out
white
frosting
with dots
all the way
around the
top edge of the brim. Decorate
with assorted flowers and
a bow around the base of the crown.
Irish
Apple Cake
3 egg
whites
1-1/2 c. sugar
1 c. unsweetened applesauce
1 tsp. vanilla
2 c. all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
4 c. sliced, cored and peeled tart apples
Preheat
oven to 350F. Beat egg whites until slightly foamy;
add sugar,  applesauce
and vanilla. Combine flour, cinnamon, baking soda
and salt in separate bowl; add to applesauce mixture.
Spread apples in 13 x 9 inch pan or another large
round or shaped cake pan sprayed with nonstick cooking
spray. I have used a Heart-Shaped
Cake Pan .
Spread
batter over apples. Bake 30 to 35 minutes or until
a toothpick inserted into center comes out clean; cool
on wire rack. Cut and serve with ice cream or whipped
cream; I have decorated it for Valentine's Day.
Guinness Stout Chocolate Layer Cake
From the kitchen of Kells Irish Pub,
Portland, Oregon
One
of my sisters gave me this recipe that she found in
a magazine, so I chose to make it for her recent birthday.
It tasted as good as it looks!
Drizzling
Syrup:
1/2
c. Guinness Stout
1/2
c. dark brown sugar
3 tbsp. unsweetened
cocoa powder
1 tsp. vanilla
Cake:
2/3
c. Guinness Stout (measured after foam
has subsided)
2/3 c. currants
1/2 c. plus 2 tbsp. unsweetened cocoa
powder
2 oz. semisweet chocolate
chips
3/4 c. buttermilk
1-3/4 c. plus 2 tbsp. sugar
2 c. plus 2 tbsp. all-purpose
flour
cooking
spray
2/3 c. butter, softened
4 eggs
1-1/2 tsp. vanilla
1-1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. red currant jelly, warmed
Bittersweet
icing:
(Start one day ahead)
1-1/2 c. heavy cream
6 oz. bittersweet chocolate
chips
4-1/2 tbsp. confectioners sugar
4-1/2 tbsp. cocoa
1-1/2 tsp. vanilla
1/8 tsp. salt
1 c. chopped walnuts
To
prepare Bittersweet Icing, bring cream to a boil. Place
chocolate in a heatproof bowl, pour boiling cream over
it and whisk until chocolate melts and is thoroughly
combined. Cover tightly and chill over night. Chill beaters from mixer at
the
same time.
To
prepare syrup, combine all ingredients in a small,
heavy saucepan, whisking until smooth. Heat over medium
heat, until sugar dissolves and syrup is smooth.
Set aside.To prepare cake, pour stout over currants; cover and soak until
plump. Drain currants, reserving stout. Add stout to a small saucepan.
Whisk in 1/3
cup cocoa and bring to a simmer. Remove from heat; add semisweet chocolate,
stirring until chocolate melts. Cool slightly; stir in buttermilk.
Preheat
oven to 350F. Combine 2 tablespoons cocoa, 2 tablespoons
sugar and 2 tablespoons flour. Coat two 8" or 9" square
or round cake pans with cooking spray; dust with cocoa
mixture.
Beat
butter with a mixer at medium speed until smooth. Gradually
beat in 1-3/4 cups sugar until well blended. Beat in
eggs one at a time. Beat
in
vanilla.
Combine
2 cups flour with baking soda, baking powder and salt.
Add flour mixture to butter mixture alternately with
chocolate mixture, stirring until blended (batter
may look curdled). Stir in currants.
Divide
batter between pans. Bake 25 to 30 minutes, until a
wooden pick inserted in the center comes out clean.
Cool in pans on wire
rack 10
minutes; invert
onto rack to finish cooling.
While
cake cools, finish preparing the icing. Remove icing
mixture from the refrigerator and whip with electric
mixer. When soft peaks
form,
sift in
confectioners sugar and cocoa; add vanilla and salt. Continue
whipping until combined.
Poke
tops of cake layers with a skewer or toothpick. Spoon
Drizzling Syrup over tops. Place one layer on a platter.
Spread warmed
jelly over layer
on the platter. Chill 30 minutes. Cover jelly with about a
quarter of the Bittersweet
Icing. Place second layer on top.
Ice
top and side of the cake with the remaining icing.
Press nuts into sides of cake. Yield: 16 servings
Bailey's Irish Cream Cheesecake
1 tbsp. unsalted butter, softened
2 c. graham cracker crumbs
2 c. granulated sugar, divided
1/2 c. unsalted butter, melted
2-1/4 lbs. (36 ounces) cream cheese, softened
5 large eggs (room temperature)
1 tsp. pure vanilla extract
1 c. Bailey's Irish Cream liqueur
1 c. heavy cream
1 tbsp. powdered sugar
dusting of grated chocolate
Oven
325 F
I have found that a 10-inch nonstick
springform pan is the best
size for cheesecakes.
Preheat
oven to 325 F. Coat bottom and sides of a 10-inch spring
form pan with softened butter.
Using
a fork, combine graham cracker crumbs, 1/2 cup of the sugar
and melted butter in a medium bowl until well blended.
Then evenly press crumb mixture
onto the bottom and 1 inch up the sides of buttered pan.
Beat
cream cheese in a mixing bowl until smooth. Add remaining
1-1/2 cups sugar and beat until smooth, scraping down sides
of bowl as needed.
Add
eggs, one
at a time, making sure to scrape sides after each addition. Beat until
well incorporated and very smooth. Beat in vanilla extract and Bailey's
Irish Cream
until well mixed.
Pour
into prepared pan and bake in preheated oven for approximately
1 hour and 15 minutes or until center is the consistency of set gelatin.
Turn
off heat, place a wooden spoon in the oven door to open
it just a crack and let cool in the oven for 3 hours. Remove
from oven and
finish cooling on
a wire rack. Do not remove spring form and refrigerate until ready
to serve.
Just
before serving, whip heavy cream with confectioners sugar.
Slide a knife around the spring form, remove it and place
the cake on a
plate. Garnish top
of cake with whipped cream rosettes and dust with grated chocolate.
Porter Cake
From the Kitchen of Tina Slevin
Coolabawn
House - Mohill, Co. Leitrim
1/2 lb. margarine
1/2
lb. sugar
1 lb. all-purpose flour
1 lemon, juice and grated rind
1/2 lb. raisins
1/2 lb. sultanas
3
large eggs
1/4 lb. citron (mixed peel)
1 c. plus 3 tbsp. Guinness
stout
1 tsp. allspice
1/2 tsp. baking soda
Oven
250F
Melt
margarine and add sugar. In a separate bowl, beat eggs
and add baking soda. Allow the sugar to dissolve
in the margarine, but DO NOT BOIL. Add all
the fruit
and the stout to melted margarine and sugar. Then add eggs and baking soda
mixture and stir. Combine the flour and spice, then add to the mixture
and mix well.
Line
bottom and sides of a deep 9-inch cake tin with parchment
paper, using cooking spray to hold it in place. Pour batter
into the tin and bake in a cool oven (250F) for 2-1/2 hours.
Cool on a wire rack. Dust with confectioner’s sugar.
This is a dense cake and should be served in thin wedges.
Mothers’ Christmas
Plum Pudding
From
the Kitchen of Tina Slevin
Coolabawn House - Mohill, Co. Leitrim
4 oz. all-purpose flour
4 oz. freshly made soft white bread
crumbs
4 eggs
1/2 lb. butter
1/2 lb. sugar
12 oz. sultanas
12 oz. raisins
8 oz. currants
4 oz. citron (mixed peel)
1 lemon, juice & grated rind
2 rounded tsp. allspice
2 rounded tsp. nutmeg
1 c. plus 3 tbsp. Guinness
stout
Melt margarine and add sugar. In a separate
bowl, beat eggs and add to fruit and breadcrumbs. Allow
the sugar to dissolve
in the margarine, but DO NOT BOIL. Add all the fruit and
the stout to melted margarine and sugar. Combine the flour
and spices, then add to the mixture and mix well.
Pour
into a greased Pyrex bowl and steam for about 3 hours
in a Bain-marie
or covered double boiler. Carefully turn out onto a plate
while the bowl is still warm. Serve in wedges with the
topping of your choice (ice cream, whipped cream, hard
sauce, brandy butter, drizzled icing, etc.).
Optional:
You can divide the batter into two smaller bowls and
follow the same directions.
Irish
Whiskey Cake
Cake:
1
Cup chopped toasted pecans or walnuts
1 18.5 ounce yellow cake mix
1 3.75 ounce instant vanilla pudding mix
4 Eggs
1/2 Cup cold milk
1/2 Cup vegetable oil
1/2 Cup Irish whiskey
Oven
325
This
recipe can be made in a plain tube pan but I prefer
the design of the
bundt pan
which
now comes in all shapes and sizes.
Grease
and flour bundt or tube pan. Sprinkle nuts in the bottom
of the pan. Combine remaining ingredients and beat 2
minutes on high. Pour
into pan and bake 1 hour. Cool in the pan and invert
onto plate.
Glaze:
1 Stick butter
1/4 Cup water
1 Cup sugar
1/2 Cup Irish whiskey
Melt
butter in saucepan. Stir in water and sugar and boil
5 minutes, stirring constantly. Remove from heat and
stir in whiskey.
Prick
several holes in top of cake with a toothpick. Use a
brush or spoon to drizzle glaze over the cake.
Tyna’s
Snow-Capped Lemon Fairy Cakes
4
Egg Yolks
2/3 Cup Sugar
1/2 Teaspoon Grated Lemon Peel
1 Tablespoon Lemon Juice
4 Egg Whites
2/3 Cups Sifted Cake Flour
1/4 Teaspoon Salt
2 12 Count Muffin Tins
24 Cupcakes Papers
1 Jar Chivers Lemon Curd
1/2 Cup Confectioner’s Sugar
Oven
375
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