Wednesday, March 16, 2011

There's more to St. Patrick's Day than corned beef and cabbage!


Tomorrow begins the first of a series of budget meetings for the next fiscal year at my church. In addition to preparing the first draft budget and assembling the handouts for the committee members, I've volunteered to provide dinner--I think everyone works better with a happy (full) tummy.

And since tomorrow is St. Patrick's Day, the theme will be Irish recipes. I'll be bringing my "world-famous" colcannon. And for dessert, something dense and fudgey.

I found this recipe at

Irish Whiskey Cake

3/4 cup chopped pecans or walnuts
1 box chocolate cake mix
1 4-ounce package instant chocolate pudding mix
1/2 cup vegetable oil
1/2 cup milk
4 eggs
1/2 cup Irish whiskey
>> Glaze:
1/2 cup sugar
1/4 cup water
1/4 cup butter, at room temperature
1/4 cup Irish whiskey

Preheat oven to 350 degrees. Grease a bundt or tube pan. Sift flour or cocoa powder into pan and shake to distribute evenly. Pour out excess. Sprinkle nuts over bottom of pan.
Combine cake and pudding mix in a large mixing bowl. Stir in oil and milk to moisten. Add eggs and beat. Slowly add whiskey and beat until smooth. Pour batter into prepared pan. Bake 40 to 45 minutes.

Meanwhile, make glaze: Combine sugar and water in saucepan; bring to a boil. Add butter and stir to melt. Boil 3 minutes, stirring constantly. Remove from heat and stir in whiskey. Cool slightly, then pour into squeeze bottle.

Remove cake from oven. While cake is still hot, insert nozzle of squeeze bottle into the bottom of cake and inject glaze. Repeat at several points around cake, using up half the glaze. (If you don't have a squeeze bottle, poke holes into bottom of cake and pour glaze over holes). Let cake rest 5 minutes, then unmold.

Pour remaining glaze over top of cake.

Variations: If you prefer a non-chocolate cake, use yellow cake mix and vanilla pudding instead of chocolate. For a nuttier cake, add 1/4 cup chopped nuts into batter.

No comments:

Post a Comment