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Emerald Isle Cake

Source of Recipe

Evelyn Kenney in Reminisce March/April 1993


List of Ingredients

1/2 c Butter or margarine, softened
1 c Sugar
2 Eggs
1 tsp Vanilla extract
1 3/4 c All purpose flour
2 tsp Baking powder
1/2 tsp Salt
1/2 c Milk

GLAZE:
1 c Confectioner's sugar
1 - 2 Tbs milk OR Irish Whiskey
Green food colouring, optional
slivered almonds, optional


Recipe

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Blend in vanilla.

Combine baking powder and salt; add alternately with the milk. Beat until smooth.

Spread into a greased 9x9 inch square pan. Bake at 350 F for 40 minutes or until cake test done.

For glaze, combine confectioner's sugar and milk or whiskey, stirring until smooth and fairly thin. If desired, add 1-2 drops of food colouring and stir until well blended. Spread glaze over warm cake. Sprinkle with almonds if desired.