RECIPE FROM "SANDY'S
Irish Whiskey Spice Cake with Custard Sauce
Contributed by Janet Lazo
Bake this rich cake in your prettiest fluted pan. It is great served freshly baked but has the added bonus of being a real keeper overnight. The cake has all the best elements of a true Irish coffee a splash of whiskey, rich brown sugar and coffee.
1 3/4 cups pecans, walnuts or hazelnuts
2 tablespoons all purpose flour
3/4 cup (1 1/2 sticks) butter, room temperature
3/4 cup firmly packed dark brown sugar
2 teaspoon instant coffee powder
1/3 cup light unsulfured molasses
1 teaspoon vanilla extract
4 large eggs, room temperature
2 tablespoons Irish whiskey or Irish Mist liqueur
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon finely grated orange peel
Custard Sauce (see recipe below)
Preheat oven to 350 degrees F. Generously grease 10-12 cup fluted
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. A
dd brown sugar and coffee powder and beat until well blended.
Beat in molasses and vanilla.
Add eggs 1 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.
(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.
6 large egg yolks
1/2 c sugar
1/3 c Irish whiskey or Irish Mist liqueur
Whisk all ingredients in medium metal bowl.
Set bowl over saucepan of simmering water.
Whisk until mixture is foamy, triples in volume and holds shape in spoon, about 6 minutes.
Remove from over water.
Makes about 2 1/2 cups
Source: Bon Appétit March 1991, Edena Sheldon