Recipe - Irish Whiskey Oat Cake

CAKE
One half Cu Irish whiskey
1 cup Rolled oats
One half cup Dried currants; or raisins
1 1/3 cup Allpurpose flour
1 teaspoon Baking soda
One half teaspoon Salt
One half teaspoon Nutmeg
One half teaspoon Allspice
1 One fourth cup Granulated sugar
1 One half cup Packed light brown sugar
2/3 Cu solid vegetable
shortening
2 lg Eggs
1 tablespoon Molasses
2 teaspoon Vanilla

TOPPING
1 cup Whipped cream
2 tablespoon Confectioner's sugar
2 teaspoon Irish whiskey
1 teaspoon Vanilla extract
Springform pan; (9inch)

Description: The simple become sublime when oats are soaked in a lavish
amount of Irish whiskey before using them in this currantstudded cake.
Water can be used in place of the whiskey although both the texture and the
taste will be different.

Preparation: 30 min; stand 20 min; cook 45 mins. Make one 9inch cake.

1. For cake, put whiskey, oats and currants in a bowl; let stand 20
minutes. Mix flour, baking soda, salt, nutmeg and allspice; set aside. Heat
oven to 350 degrees. Grease a 9inch springform pan.

2. Beat granulated sugar, brown sugar and shortening in large bowl of an
electric mixer on high speed until light, about 2 minutes. Beat in eggs,
one at 3 time, mixing well after each addition. Mix in oat mixture molasses
and vanilla. Fold in dry ingredients.

3. Transfer batter to prepared pan. Bake until a toothpick inserted in
center comes out clean, about 45 minutes. Cool on a wire rack. Loosen cake
from sides of pan; remove sides.

4. For topping, whip cream in small bowl of electric mixer until it holds
soft peaks. Add confectioners' sugar, whiskey and vanilla and mix to
combine. Serve cake warm or at room temperature, sprinkled with
confectioners' sugar and topped with whipped cream.

see menu with irish theme

Recipe by: Holidays (1993) Chicago Tribune

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 19,
1998