Tinted coconut atop a cake is tasty wearing of the green

RECIPE FINDER

March 11, 1992|By Sherrie Ruhl | Sherrie Ruhl,Staff Writer

Recipe Finder gets more requests for St. Patrick's Day desserts than any other holiday, even Christmas. Here are two favorites from last year.

This recipe is from Anita Healy of Millers.

Irish whiskey cake

1 package (18 1/2 ounces) yellow cake mix

1 8-ounce package vanilla pudding mix

1/2 cup milk

1/2 cup oil

1 cup Irish whiskey (or less, to taste)

4 large eggs

4 1/2 ounces (about 1 cup) crushed (or coarsely ground) black walnuts

GLAZE:

1/2 cup (1 stick) butter

1 cup (8 ounces) sugar

1 tablespoon water

1 cup Irish Whiskey (divided)

Blend together cake mix and pudding mix. In separate bowl, blend together milk, oil and whiskey; add to dry ingredients and mix. Beat in eggs one at a time, scraping down sides of bowl and mixing 2 minutes at moderate speed until smooth. Stir in walnuts, pour into non-stick or lightly greased bundt-style cake or tube pan. Bake at 325 degrees for 1 1/2 hours, until lightly browned and a toothpick inserted in cake comes out clean.

Meanwhile, prepare glaze by melting butter in saucepan. Add sugar, water and one tablespoon whiskey. Bring to a light boil and simmer for 10 minutes. Remove from heat. Let cool three minutes and stir in remaining whiskey. When cake is done, remove from oven and pour glaze over cake in pan. Let cool on rack for one hour. Remove from pan and let cool completely. Cake is best left to mellow, at least overnight, before cutting. Store cake, upside down, in pan.

This recipe from Marjorie Villens of Columbia has carrots and raisins and nuts.

Irish cream cake

2 1/2 cups all-purpose flour

1 1/2 tablespoons double-acting baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/8 teaspoon freshly grated nutmeg

1/4 teaspoon allspice

2 sticks unsalted butter, softened

1 cup firmly packed brown sugar

4 large eggs

2 1/2 cups finely grated carrots

1/2 cup raisins

2 teaspoons freshly grated orange zest

1/4 cup fresh orange juice

1/2 cup chopped walnuts, optional

FROSTING:

2 sticks unsalted butter, softened

2 1/4 cup confectioners sugar

1/2 teaspoon salt

1/4 cup Irish cream liqueur

coconut, tinted green, for garnish if desired.

Heat oven to 350 degrees. Sift together flour, baking powder, salt, cinnamon, nutmeg and allspice. Set aside. Cream together butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat until smooth. Add carrots, raisins and zest and stir well. Add flour mixture alternately with orange juice. Mix well. Fold in nuts.

Divide batter between 2 greased and floured 8-inch round cake pans. Bake for 40 to 45 minutes or until done. Cool for 20 minutes before removing from pan. Cool completely before frosting.

Cream butter until smooth, beat in confectioners sugar gradually, with salt and liqueur. Spread on cool cake, sprinkling with green-tinted coconut if desired.

RECIPE REQUESTS

* G. Webb of Forest Hill is searching for a chicken thigh recipe made with orange juice, coconut and cornflakes. She said she first saw this recipe in a woman's magazine, published at least 25 years ago.

* Patricia Gick wants a chocolate chip cookie made with confectioners sugar. The cookies are similar to shortbread cookie, she says. Also, the cookies are rolled into small balls before placing on the cookie sheet.

Recipe finder

If you are looking for a recipe or can answer a request for one long-gone, write to Recipe Finder, Food Section, The Evening Sun, Box 1377, 501 N. Calvert St., Baltimore 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Recipe Finder does not send recipes through the mail.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.