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Irish Whiskey Spice Cake w/Custard Sauce




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 butter, room temperature
3/4 cup of firmly packed dark brown sugar
2 teaspoons of instant coffee powder
1/3 cup of light un-sulfured molasses
1 teaspoon of vanilla extract
4 large eggs, room temperature
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 all spice
1/2 teaspoon of salt
1 tablespoon of finely grated orange peel

Preheat oven to 350ºF. Generously grease 10 to 12 cups fluted tube pan. Spread cut nuts on a heavy large cookie sheet. Bake until aromatic, about 10 minutes. Cool nuts completely. maintain oven temperature. Coarsely grind nuts in processor. 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 for 60 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 for 10 minutes. invert onto rack and cool completely. Sift powdered sugar over cake. Using serrated knife, cut cake into thin slices, 3 to a plate and pour custard sauce over them.


Recipe