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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.

Irish Cake Recipes Page Traditional Irish Christmas Cake Irish Raspberry Vanilla Cake Irish Cream Chocolate Mousse Cake Irish Vanilla Christmas Sponge Cake Irish Whiskey Eggnog Cheesecake Irish Wedding Cake Irish Carrot-Raisin Cake with Irish Cream Frosting Chocolate Irish Cream Truffle Cake Irish Lemon Carrot Cake Irish Apple Cake Guinness Stout Chocolate Layer Cake Bailey's Irish Cream Cheesecake Porter Cake Mothers’ Christmas Plum Pudding Irish Whiskey Cake Snow-Capped Lemon Fairy Cakes Irish Creme Coffee Torte Cake Recipes Page Cherry & Cream Cheese Dessert Cake Tyna's Two Christmas Cakes in One Pumpkin & Cream Cheese Roll No-Bake Layered Ice Cream Cake Mrs. Milman's Dark Chocolate Frosting Bunny Cake Deluxe Holiday Cheesecake Chocolate Mayonnaise Cake

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 Christmas Cake

This is my version of a recipe that I found on the Irish Culture and Customs website under traditional Christmas dessert recipes. It should be started as early as possible, up to two months in advance, to allow the Irish whiskey to be absorbed thoroughly.

1 lb. citron, chopped
1 lb. chopped dates
1 lb. chopped maraschino cherries
3-3/4 c. raisins
2-3/4 c. currants
1/2 lb. almonds, coarsely chopped
1/2 lb. pecans, coarsely chopped
1 c. Irish whiskey

Combine all of the ingredients, cover and marinate for 2-1/2 hours.

Prepare the cake:
1 lb. softened butter
1 lb. brown sugar
15 egg yolks, beaten until thick
4 c. all-purpose flour, sifted
1 tbsp. each - cinnamon, cloves, allspice, nutmeg
1-1/2 tsp. mace
15 egg whites beaten until stiff

Method:
1. Cream the butter and sugar until light and fluffy.
2. Add the beaten egg yolks gradually, beating constantly.
3. Reserve 1 cup of flour and sift the remaining 3 cups with the spices; then add the sifted ingredients gradually to the butter mixture; beating well after each addition.
4. Fold in the egg whites carefully.
5. Take the reserved cup of flour and sprinkle over the chopped fruits and nut mixture and mix well. Then fold the fruits into the batter.
6. Oil and line a 12-inch spring form pan with waxed paper.
7. Place batter in the pan. Bake in a 300 degree F. oven for 2-1/2 hours. (Place pans of hot water in the bottom of the oven while cooking the cake.)
8. Cool the cake and wrap in cheesecloth and store in the refrigerator until ready to use. Every five to seven days, re-dip the cheesecloth wrapper in whiskey. Before decorating, glaze the top and sides of the cake with apricot jam, thinned with a little water. This will help the marzipan to adhere to the cake sides.

Almond Paste:
Shape 2 cans of almond paste into a ball. Place on a lightly sugared board and roll into a rectangle 1/8-inch thick. The width of the rectangle should match the height and sides of the cake, while the length should match the circumference. Circle the cake with the almond paste and trim the edges to fit perfectly. Roll up the remaining paste into a ball and flatten into a circle the size of the top of the cake. Place the circle on the cake and trim. Let the almond paste dry overnight. Ice the cake the next day with Royal Icing.

Royal Icing:
1. Beat 2 egg whites with 1 tablespoon of lemon juice until they are the consistency of cream. Beat in 1 pound of confectioners sugar a little at a time. Continue beating, scraping the sides of the bowl occasionally, until the icing is smooth and shiny; it will also be very stiff.
2. Cover the bowl with a damp cloth if the icing is not to be used immediately. Cover the almond paste with a thin layer of icing. Dip the knife in hot water if the icing is difficult to spread.
3. Decorate as desired.

Irish Raspberry Vanilla Cake

3       c. cake flour
1       tbsp. baking powder
1/2    tsp. salt
1/4    tsp. baking soda
1-1/2 c. butter, softened
1-1/4 c. sugar
2/3    c. milk
1-1/2 tsp. vanilla
4      lg. eggs
1      c. seedless red raspberry jam

Preheat oven to 350F.

Grease and flour three 9-inch round cake pans generously. Mix cake flour, baking powder, salt and baking soda; set aside. Beat softened butter and sugar in large bowl with electric mixer on high speed until fluffy. Beat in flour mixture, milk, vanilla and eggs on medium speed until blended, scraping bowl occasionally. Beat 2 minutes longer. Spread batter evenly into prepared pans. Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool Completely.

Raspberry Cream Frosting
2 c. butter, at room temperature
1 tsp. vanilla
2 lbs. powdered sugar
1 c. raspberry syrup

Beat butter and vanilla in mixer bowl with electric mixer until light and fluffy. Gradually add powdered sugar and syrup; blend until well combined. Place 1/2 cup frosting aside for decorating cake.

Level cake layers as necessary. Cut each cake horizontally to make two layers by marking the side of cake with toothpicks and cutting with a long, thin serrated knife. Place 1 layer cut side up on serving plate, spread with 1/3 of raspberry jam to within 1/4 inch of edge. Top with other half of layer, cut side down. Spread with raspberry cream frosting. Repeat with remaining layers. Frost the sides and top of cake. Pipe remaining frosting to decorate the cake. (I added a few drops of red food coloring for contrast against the pale pink cake). Refrigerate cake to set frosting.

Allow cake to stand at room temperature 10 minutes before serving. Garnish with fresh raspberries, if desired.

Apple & Blackberry Cake with Irish Whiskey Custard

1         c. (2 sticks) butter
1         c. sugar
4         eggs
3         c. self-rising flour
2         cooking apples, peeled, cored, and diced
1/2      c. blackberries
4         dessert apples, peeled, cored, and sliced
3         tbsp. apricot jam, for glaze

Whiskey Custard:
1-1/4   c. milk
1-1/4   c. cream
4         egg yolks
1/2      c. sugar
1/4      c. Irish whiskey

Preheat oven to 350°F. Grease a 9-inch springform pan and line with waxed paper.

Cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then sift in the flour. Stir in the diced apples and blackberries, setting aside a few blackberriesfor garnish. Pour in the batter (batter will be thick) and spread evenly in the pan. Arrange the apple slices around the top of the batter. Bake until lightly browned, or a skewer inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan. Loosen around the edges of the cake; turn over and remove pan bottom and wax paper.  Place cake top side up onto a serving plate. In a small saucepan over low heat, melt the jam and brush over the top of the cake.

In a medium saucepan, bring the milk and cream to a boil over medium heat, then turn off the heat. In a medium bowl, whisk together the egg yolks and sugar until pale and fluffy. Slowly pour the milk and cream mixture into the egg mixture, whisking continuously. Return to saucepan over low heat and cook until custard is thick enough to coat the back of a wooden spoon, about 5 minutes. Stir in the whiskey. To serve, garnish with blackberries, slice the cake and spoon the custard over each slice.

 

Irish Cream Chocolate Mousse Cake

Ingredients for Mousse:
4       lg. eggs
1/3    c. sugar
12     oz. semisweet chocolate, chopped
1-1/2 c. chilled whipping cream
1/4    c. Irish cream liqueur

Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 60°F, about 5 minutes.

Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.

Place chocolate in top of another bowl over simmering water; stir until melted and smooth. Remove bowl from over water. Cool to luke warm.

Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour luke warm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.

Ingredients for Cake:
6    lg. eggs
3/4 c. plus 2 tbsp. sugar
2    tbsp. instant espresso powder or coffee powder
      pinch of salt
1    c. all purpose flour

Preheat oven to 350°F. Butter 9-inch diameter springform pan with 2-3/4 inch high sides. Line bottom with parchment paper. Using electric mixer, beat eggs, sugar, espresso powder and salt in large bowl until mixture thickens and a slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Sift 1/3 of flour over and gently fold into egg mixture. Repeat 2 more times (do not overmix or batter may deflate).

Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool cake completely in pan on rack.

Run small sharp knife around pan sides to loosen cake. Release pan sides. Turn out cake. Remove pan bottom. Peel off parchment. (Can be prepared 1 day ahead. Wrap cake in plastic and chill.

Ingredients for Syrup:
2/3 c. sugar
5    tbsp. water
5    tbsp. Irish whiskey

Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

Assembly:
Using serrated knife, cut cake horizontally into 3 layers. Place bottom cake layer on platter. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with second cake layer. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with third cake layer, cut side down. Brush with 3 tablespoons syrup. Spread remaining mousse over top and sides of cake. Refrigerate cake while preparing chocolate bands.

Chocolate Bands:
2  14-1/2 x 3-inch waxed paper strips
4  oz. semisweet chocolate, chopped
1  tbsp. plus 1 tsp. solid vegetable shortening

Line large basket sheet with foil and set aside. Place another large sheet of foil on work surface; top with waxed paper strips, spacing apart. Stir chopped semisweet chocolate and vegetable shortening in heavy, small saucepan over low heat until melted and smooth. Pour half of melted chocolate down center of each waxed paper strip.

Using metal icing spatula, spread chocolate to cover strips evenly and completely, allowing some chocolate to extend beyond edges of paper strips. Using fingertips, lift strips and place on clean foil-lined baking sheet. Refrigerate just until chocolate begins to set but is still very flexible, about 2 minutes.

Remove chocolate bands from refrigerator. Using fingertips, lift 1 band from foil. With chocolate side next to cake, place band around side of cake; press gently to adhere (band will be taller than cake). Repeat with second chocolate band, pressing onto uncovered side of cake so that ends of chocolate bands just meet (if ends overlap, use scissors to trim any excess paper and chocolate). Refrigerate until chocolate sets, about 5 minutes. Gently peel off paper. Refrigerate cake.

Decoration:
1  c. mini chocolate chips
1  red rose or other flower

With a warm, sharp knife, trim chocolate bands to about 1/4 inch higher than the cake. Using the palm of your hand, sprinkle chocolate chips around the edge of the cake to form a border. Sprinkle a few chips around the center. Decorate with a red rose tied with a ribbon. Refrigerate until ready to serve. Keep refrigerated.

Irish Vanilla Christmas Sponge Cake

1-1/4 c. sifted cake flour *
1/2    c. sifted powdered sugar
3/4    tsp. baking powder
6       eggs at room temperature
2       tbsp. cold water
1       tsp. vanilla
1/8    tsp. salt
1       c. granulated sugar

Oven: 335F

Sift cake flour, powdered sugar and baking powder together; set aside. Beat the eggs with water until light and fluffy, about 5 minutes; add vanilla and salt. Gradually beat in the granulated sugar. Add 1/4 of the flour mixture at a time, blending well after each addition.

Reserving 1/2 cup of batter, pour batter into a 10-inch round cake pan lined with waxed paper. Since I am making this cake for Christmas, I have marbled it with 1/2 cup of batter tinted red. Drop red batter onto the top of the batter in the cake pan by tablespoons. Run the edge of a knife through the red spots to marble. Bake at 335F for 35 to 40 minutes or until toothpick comes out clean. Cool in pan on wire rack for 10 minutes, then invert onto wire rack to cool completely. Remove waxed paper.

Frost with my Best Buttercream Frosting. Decorate with holiday sprinkles, or with red rosettes and green leaves.

* I don't always have cake flour on hand, so here is an easy substitute:
If you need 1 cup of cake flour, put 2 tbsp. of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top. Repeat process to get two cups.

If you only need 1/2 cup of cake flour, put 1 tbsp. cornstarch in bottom of 1/2-cup measuring cup, then fill and level as above.

If you only need 1/4 cup of cake flour, put 1-1/2 tsp. cornstarch in bottom of 1/4-cup measuring cup, then fill and level as above.

 

Irish Whiskey Eggnog Cheesecake

Crust:
1     tbsp. unsalted butter, softened
2     c. graham cracker crumbs
1     c. granulated sugar
1/2  tsp. ground nutmeg
1/2  c. plus 2 tbsp. unsalted butter, melted

Filling:
5       8-oz. pkg. cream cheese, softened
1-1/2 c. granulated sugar
5       large eggs (room temperature)
1/4    c. Irish whiskey
3/4    c. eggnog

Topping:
1   c. heavy cream
1   tbsp. powdered sugar
     dusting of ground nutmeg

Oven 325 F

I have found that a 10-inch non-stick springform pan is the best size for cheesecakes.

Preheat oven to 325F. Coat bottom and sides of a 10-inch springform pan with softened butter.

Using a fork, combine graham cracker crumbs, 1 cup sugar, nutmeg and melted butter in a medium bowl until well blended. Then evenly press crumb mixture onto the bottom and all the way up the sides of buttered pan. Set aside.

Beat cream cheese in a mixing bowl until smooth. Add 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 Irish whiskey and eggnog until well mixed. Pour into prepared pan and bake in preheated oven for approximately 1 hour and 30 minutes or until center is the consistency of set gelatin. Do NOT remove it from the oven.

Turn off heat, place a wooden spoon in the oven door to keep it open 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 springform and refrigerate until ready to serve.

Just before serving, whip heavy cream with confectioners sugar. Slide a knife around the springform, remove it and place the cake on a plate. Garnish top of cake with whipped cream rosettes and dust with ground nutmeg.

 

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.

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

Beat egg yolks till thick and lemon colored. Gradually add 1/3 cup sugar, beating constantly.

Stir in lemon peel and juice. Beat egg whites till soft peaks form; gradually add remaining 1/3 cup sugar and beat till stiff peaks form.

Gently fold yolks into whites. Sift together flour and salt; fold into egg mixture. Fill papers in bake cups half full. Bake at 375 for about 20 minutes. Remove cakes from tins and cool completely on a wire rack.

Using a sharp narrow bladed knife, cut into the top center of each cake, removing cone shape and set aside. Fill each cavity with about 1 teaspoon of lemon curd.

Replace the “cones” into the filling on each cake and dust with confectioner’s sugar.

Yield: 24 cakes.

Note:  If you prefer, any lemon flavored cake mix works as well.

Tyna’s Irish Creme Coffee Torte

2 cups freshly brewed Bewley's Gold Roast Instant Coffee, chilled
6 large egg yolks
2 cups sugar
2 cups sifted all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup ground walnuts
6 stiffly beaten large egg whites
Orange Filling
Mocha Frosting

Oven 325

Beat yolks till light and fluffy. Gradually add sugar, beating till thick.

Sift together dry ingredients; add to yolks alternately with 1 cup of the chilled coffee, beating after each addition.

Add vanilla and nuts. Fold in stiffly beaten egg whites.

Bake in 3 paper-lined 9 x 1 1/2 inch round pans in slow oven (325) for 30 minutes or till done. Cool 10 minutes.

Remove from pans; cool completely.

Fill cake with Orange Filling; frost top with Coffee Frosting.

Orange Filling:

Cream 1 cup butter or margarine.

Add 2 cups sifted confectioners’ sugar; cream well. Beat in 2 tablespoons from the other cup of chilled coffee and 2 tablespoons orange juice.

Coffee Frosting: Mix 2 cups sifted confectioners’ sugar, 2 tablespoons chilled Irish creme coffee, 3 tablespoons butter, melted, and 1/2 teaspoon vanilla. Beat till frosting is of spreading consistency.

Irish Cream Coffee:
1 12-oz. wine glass, preheated 10 oz. Bewley's Gold Roast Instant Coffee
1-1/2 jigger Bailey's Original Irish Cream
1/4 c. heavy cream, whipped until stiff peaks form ground cinnamon (optional)

Pour hot coffee into the heated glass. Add the Bailey's and stir well to blend. Top with a mound of whipped cream. Sprinkle with cinnamon if desired.
Yield: 1 serving

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