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Irish Whiskey Spice Cake 2




Source of Recipe


Internet


List of Ingredients




1 3/4 cup of pecans, walnuts or hazelnuts
2 tablespoons of all-purpose flour
3/4 cup of (1 1/2 sticks) butter, room temp.
3/4 cup of firmly packed dark brown sugar
2 teaspoons of instant coffee powder
1/3 cup of light unsulfured molasses
1 teaspoon of vanilla extract
4 large eggs, room temp.
2 tablespoons of Irish whiskey or Irish Mist liqueur
1 cup of all-purpose flour
1 1/2 teaspoon of baking powder
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground mace
1/2 teaspoon of ground allspice
1/2 teaspoon of salt
1 tablespoon of finely grated orange peel
Powdered sugar
Custard Sauce (see recipe)
Fresh strawberries

Preheat oven to 350ºF. Generously grease 10 to 12 cup fluted tube pan. Spread out nuts on heavy large cookie sheet. Bake until aromatic, about 10 minutes. Cool nuts completely. Maintain oven temperature. Coarsely grind nuts in processor using on/off turns. Toss 1 1/2 cups ground nuts with 2 tablespoons flour in small bowl. Dust bottom and 2/3 up sides of prepared tube pan with remaining ground nuts. Using electric mixer, cream butter in large bowl until light. Add brown sugar and coffee powder and beat until well blended. Beat in molasses and vanilla. Add eggs one at a time, beating well after each addition. Add whiskey and beat until very light. Sift 1 cup flour, baking powder, spices and salt into medium bowl. Mix dry ingredients into butter mixture. Add grated orange peel and ground nut mixture and beat 30 seconds. Pour batter into prepared tube pan. Bake until tester inserted near center comes out clean, about 45 minutes. Cool cake in pan on rack 10 minutes. Invert onto rack and cool completely. (Cake can be prepared 1 day ahead. Wrap tightly in plastic wrap and let stand at room temperature.) Sift powdered sugar over cake. Using serrated knife, cut cake into thin slices. Arrange 3 slices on each plate. Spoon custard sauce over. Garnish with fresh strawberries and serve. 8 servings.

Custard Sauce

6 large egg yolks
1/3 cup of sugar
1/3 cup of Irish whiskey or Irish mist liqueur

Whisk all ingredients in medium metal bowl. Set bowl over sauce pan of simmering water and whisk until mixture is foamy, triples in volume and holds shape in a spoon, about 6 minutes. Remove from over water. Serve warm.


Recipe