The Thrifted Kitchen {Emerald Isle Cake for St. Patrick's Day}

I'm so excited that we're narrowing in on St. Patrick's Day! I have such fond memories of it as a child...cousins near and far gathering at my great-aunts' house for tons of food (and tons of drink), everyone dressed in some shade of green, celebrating our Irish heritage.

I've been scouring my thrifted cookbooks for some recipes to celebrate with this year, and will share several over the next week. The first is a simple cake drizzled with an Irish whiskey glaze. The cake itself is a wee bit dry, so I would suggest either cutting back on the cooking time, or adding something to the batter to keep it moist (anything from more butter to more milk). But the glaze is divine! You get a nice bite of whiskey, but not overpowering.

The recipe mentioned that for extra effect you could add some green food coloring to the glaze, but I was afraid it would make it look moldy (ha!). But maybe you could green the batter and the glaze to keep it more uniform? Hmmm...perhaps I'll try that.

Let me know if you give it a try!

Emerald Isle Cake
Yields 9-12 servings

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

1 cup confectioners' sugar
1 to 2 tablespoons milk or Irish whiskey
Green food coloring, optional
Slivered almonds, optional

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Blend in vanilla.

Combine flour, baking powder and salt; add alternately with the milk to the wet ingredients. Beat until smooth.

Spread into greased 9-inch square baking pan. Bake at 350 degrees for 40 minutes or until cake tests done.

For glaze, combine confectioners' sugar and milk or whiskey; stir until smooth and fairly thin. If desired, add 1 to 2 drops of food coloring and stir until well blended. Spread glaze over warm cake. Sprinkle with almonds, if desired.

1 comment:

  1. This cake definitely looks like a winner. So simple and so yummy. Thanks for sharing . . . it is certainly one I want to try. Connie


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