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BLARNEY CAKE 1/4 c. butter 3/4 c. brown sugar 2 eggs 2 c. all purpose flour 1/2 tsp. baking soda 1/2 c. light raisins 1 c. chopped walnuts 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. clove 1/3 c. Irish whiskey Cream butter and sugar. Beat in eggs one at a time. Combine flour, baking soda, raisins, walnuts and spices and stir into the butter-sugar mixture alternately with the whis- key. Turn batter into a greased 6 1/2-inch spring-form pan and bake in a preheated 350 degrees oven for 1 hour or until cake tests done when tested with a wooden pick. Cool for 5 minutes. Remove from cake pan to rack and cool. Sprinkle generously with confectioners sugar before serving. To make a harp or shamrock design on top, cut a stencil from cardboard and place it on top of cake before sprinkling on the sugar. Remove cardboard and the outline of the design will be imprinted on the cake. Yields 10 to 12 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |