| T O P I C R E V I E W |
| cmandle |
Posted - Mar 13 2007 : 09:26:13 AM
The Urban Farmgirls Chapter of Minneapolis is having an Irish-themed potluck party tonight at my house with our spouses/partners and kids. I made this Irish Seed Cake and immediately knew I must share the recipe with ALL of the Farmgirls! (I got to sample some of the crumbles that came off already...yum!) It's from "The Cake Doctor" by Anne Byrn - a fun and easy cookbook of recipes that start with cake mixes. Enjoy!
Irish Seed Cake (Irish Almond and Caraway Cake)
Cake:
* 1 package (18.25 oz) plain yellow cake mix
* 1 package (3.4 oz) vanilla instant pudding mix
* 1/2 cup vegetable oil
* 1/2 cup water
* 1/3 cup Irish whiskey
* 4 large eggs
* 1 cup finely chopped slivered almonds
* 1 tablespoon caraway seeds
* 1 teaspoon grated lemon zest
Glaze:
* 1 cup confectioners' sugar
* 2 tablespoons fresh lemon juice
* 1 tablespoon Irish whiskey
1. Preheat oven to 325 degrees. Prepare a 12-cup Bundt cake pan (butter/flour, lightly). (I had a smaller Bundt pan, but it worked out fine. I used dental floss to skim the bumpy edges off the top [bottom] of the cake before inverting.)
2. Mix cake mix, pudding mix, oil, water, whiskey and eggs in a large mixing bowl. The batter should look thick and well-blended. Fold in the almonds, caraway seeds and lemon zest. Pour batter into prepared pan, smoothing it out with a rubber spatula.
3. Bake until golden brown and it's just starting to pull away from the sides, 48-52 minutes (46 minutes in Minnesota...). Remove the pan and place on wire cooling rack to cool for 20 minutes. Run a long, sharp knife along the side of the pan and invert it onto a rack to continue cooling for another 30 minutes.
4. Prepare the glaze. Combine confectioners' sugar, lemon juice, and whiskey in a small bowl and stir until smooth. (I ended up using a double recipe of glaze and a coffee-creamer container for pouring it out.)
5. Slide the cake onto a serving platter and pour the glaze over the cake, letting it drizzle down the sides and into the center. Let the glaze set before slicing the cake.
*Store this cake, covered in plastic wrap, at room temperature for up to 1 week. Or freeze it, wrapped in aluminum foil for up to 6 months. Thaw the cake overnight on the counter before serving.
Happy St. Patrick's Day!
http://yogurtandgranola.blogspot.com |
| 2 L A T E S T R E P L I E S (Newest First) |
| blueroses |
Posted - Mar 13 2007 : 09:56:56 AM
Catherine,
That recipe sounds wonderful. Thank you.
"You cannot find peace...by avoiding life."
Virginia Woolfe |
| Tina Michelle |
Posted - Mar 13 2007 : 09:56:47 AM
that cake looks divine! I have that cookbook too..I'll have to check it out, haven't really looked at it in a while. now you've got me interested in what other types of cakes I could be making..ha.
~Seize the Day! Live, Love, Laugh~ |
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