Wednesday, March 16, 2016

Irish Cream Eyes

St. Patrick's Day is upon us tomorrow, though I think we'll be celebrating this weekend.  Corned beef and cabbage, soda bread, and maybe this Irish cream cake.  The cake we had in the Dubliner's Sundae this weekend in Philly was so good that I went searching for one like it; this was the closest I've found, so I'm thinking of trying it.  I doubled it; I would need to at least triple it to make a bundt cake.

Otherwise, I'll be listening to bagpipes (I know, traditionally Scottish) and other Celtic music all day, maybe watch some of the NYC parade or Riverdance, if I can find it.

I leave you with a blessing, one from the collection that my Irish-Italian friend Miss J has been posting on FB:

"Wishing you a rainbow
 
For sunlight after showers— 
Miles and miles of Irish smiles 
For golden happy hours— 
Shamrocks at your doorway 
For luck and laughter too.
 And a host of friends that never ends
Each day your whole life through!"

Irish Cream Cake--
For the Cake (I've doubled it):
1 1/3 cup all purpose flour 
1/2 tsp. baking powder 
1/4 tsp. baking soda 
1/4 tsp. salt 
6 Tbsp. unsalted butter, softened 
1 cup sugar 
1 large egg 
1 tsp. vanilla 
1/2 cup Bailey's Irish Cream 
1/4 cup milk 

For the Glaze: 
2 Tbsp. butter, softened 
3/4 cup powdered sugar 
1 Tbsp. Bailey's Irish Cream 
1 tsp. milk or half-n-half, or more if needed 
Guittard Cappuccino Chips or chocolate chips for garnish (optional)

Preheat oven to 350 degrees F. Spray 8-inch pan with non-stick spray and set aside.

In a small bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg, followed by vanilla extract. Mix in half of the flour mixture, followed by the Irish cream and milk, then the remaining flour mixture and mix til well blended. Pour batter into prepared pan.

Bake for approximately 24 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack until completely cool. Turn out cooled cake onto a platter and make the glaze. 

To make the glaze, add all the ingredients in a small bowl and mix until smooth and pourable. Add more milk a half teaspoon at a time if needed. Garnish the cake with Cappuccino chips or chocolate chips before the glaze sets up, if desired.

1 comment:

  1. Are you sure Corned Beef is an Irish dish?

    And don't forget Bushmill's Irish Whiskey.

    ReplyDelete